התמונה להמחשה בלבדCorba
The resting time allows the mixture to firm and the flavours to settle without additional cooking. In corba, Lentils, large Onion and large Carrots are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later.
- 2In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.
- 3
Nutrition
- Calories
- 214
- Protein
- 15.1g
- Carbs
- 36.5g
Recommended Equipment & Products
- Immersion blender
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Chef tips
For a silky smooth finish, gently sauté the onions and carrots over a low heat until caramelised before adding the red lentils to give the soup a rich, comforting flavour. For a classic Turkish serving, sprinkle over some dried mint and add a squeeze of fresh lemon to each bowl. Children will enjoy drizzling the oil and dipping toasted bread into the thick soup.
Culinary reasoning
The resting time allows the mixture to firm and the flavours to settle without additional cooking. In corba, Lentils, large Onion and large Carrots are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.