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A Soup Filled With Flavour and Nutrients
Corba, a traditional Turkish soup, has served as a staple in Turkish cuisine for centuries. This thick and hearty soup bursts with flavour and nutrients, often acting as a main course. People prepare it using a variety of ingredients, such as vegetables, legumes, grains, and meat, and season it with a blend of spices and herbs.
The Key Ingredients in Corba Soup
Red lentils, a type of legume commonly used in Turkish cuisine, play a key role in corba. These lentils, rich in protein and fibber, give the soup a creamy texture. Common vegetables like onions, garlic, carrots, and potatoes also feature prominently. Cooks sauté these vegetables in olive oil until tender and then simmer them with the lentils until fully cooked.
Bulgur, a type of cracked wheat, also holds importance in corba. It contributes a nutty flavour and chewy texture while helping to thicken the soup. Some versions of corba include rice or barley, which are other grains popular in Turkish cuisine.
Made With Meat or Without for Vegetarians
Meat, often in the form of ground beef or lamb, adds richness to corba. Cooks brown the meat in a separate pan before adding it to the soup along with the vegetables and lentils. This step enhances the soup’s savoury flavour and boosts its protein content. For vegetarians, corba can easily omit the meat while still delivering a satisfying meal.
Garnish With Spices
A mix of spices and herbs elevates the soup’s flavour. Common spices include cumin, paprika, and black pepper, while herbs like parsley, mint, and dill add an aromatic touch. Many cooks also add lemon juice to give the soup a tangy and refreshing kick.
A Popular Dish in Turkey
Corba remains a beloved dish in Turkey, often served as a main course. People typically enjoy it with bread or crackers and sometimes top it with a dollop of yogurt or a sprinkle of feta cheese. Its rich and hearty flavour makes it perfect for cold winter days, while its nutritious profile appeals to anyone seeking a healthy and satisfying meal.
How to Make The Corba Soup
Ingredients:
1 cup of red lentils
2 tablespoons of olive oil
1 large onion, finely diced
1 large carrot, diced
1 heaping tablespoon of tomato paste
2 teaspoons of cumin
1 teaspoon of paprika
1/2 teaspoon of dried mint (you can substitute more oregano if you can’t find it)
1/2 teaspoon of thyme or oregano
1/4 teaspoon of black pepper
1/4 teaspoon of red pepper flakes
4 cups of vegetable or chicken broth
1 cup of water (or 2 if you want it thinner or to stretch it out)
1/2 teaspoon of sea salt (or more to taste, depends on the saltiness of your broth)
Instructions:
- Pick 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.
- In 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.
- Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.
- Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.
- After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.
- After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.
- Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.
