Red lentils are called "mercimek" in Turkish. Turkish is phonetic, so it's easy to read. The c says "j", so the word above would be pronounced mer-ji-mek. Mercimek soup is found everywhere in Turkey. It is served for breakfast, lunch, or dinner. It can be found in fine restaurants, kebab joints, or fast food style restaurants. And it is yummy. It quickly became a favorite for all four of us. It was one of the first recipes that I learned how to make, thanks to my wonderful neighbors who were willing to teach me.
I love mercimek soup for its simplicity. It only has a few ingredients and can be ready to eat in under 30 minutes. It makes for a great vegetarian meal, which we generally have 2-3 nights a week. Served with bread or pizza and a salad, it is a satisfying meal. And like all soups, it is fantastic on a chilly night. Lentils were probably first cultivated in the Near East, between 9,000 and 13,500 years ago. On a primal or paleo eating plan, legumes are typically avoided, or at least minimized. This is because legumes contain factors called antinutrients, which can actually bind to the good nutrients in the food and keep it from being absorbed by the animal eating it. Trypsin inhibitors and phytates are two antinutrients found in lentils. (Proper soaking and cooking legumes does decrease their antinutrient content.) They are also higher in carbs than other protein sources, so for those eating low carbohydrate, lentils can be problematic. I have found it beneficial to keep lentils as an occasional part of my diet, but not a mainstay. Some of the good things found in lentils are folate, vitamin B1, and minerals such as magnesium. Mercimek soup is a fantastic place to use up or hide all sorts of leftover veggies. Once you get the basics down, you can adapt it in many ways. And, of course, there are dozens of different "correct" methods of preparation, depending on who you're talking to. Some recipes involve making a roux or using thickeners. My favorite is simpler than that, but it's always fun to get online and find/try different methods. If you're into that sort of thing. The boys beg for this soup. In Turkey, we had it at least once a week, often more than that. I find it more difficult to find red lentils here, and find I don't think to make it as often now that we're in the States. I have found them at a Middle Eastern store in Manchester, NH, and once in a while, they show up at major supermarkets. Ingredients: 2 Tbsp butter 1/2 onion, chopped 1-2 carrots, peeled and chopped 1 Tbsp tomato paste 1 cup red lentils 3 cups water or broth 1 tsp salt Optional: zucchini and/or potato, about 1 cup, chopped. Add 1/2 cup water for each addition cup of vegetable. 1. Soak lentils overnight if desired. (I usually skip this step.) 2. Heat the butter over medium heat. Add the onion, carrots, and tomato paste. Gently saute for about 5 minutes. 3. Add the water or broth, lentils, and salt. Bring to a gentle simmer. Cover and let cook for 20-30 minutes. 4. Blend with a hand blender or in a food processor. Serve with a squeeze of fresh lemon on top, and a sprinkle of crushed red pepper if you like spice.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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