Ingredients for Red Lentil Soup with Barley Şehriye (Arpa Şehriyeli Mercimek Çorbası)
- 1 onion
- ½ tea glass (about 50 ml / 3 tbsp + 1 tsp) vegetable oil
- 1 carrot
- 1 teaspoon dried mint
- 1 tablespoon tomato paste (domates salçası)
- 1 water glass (about 200 ml / ¾ cup + 1 tbsp) red lentils
- ½ water glass (about 100 ml / ½ of ¾ cup) barley şehriye (Turkish orzo)
- 1 tea glass (about 100 ml / ⅓ cup + 1 tbsp) rice
- 4 water glasses (about 800 ml / 3½ cups) water
- 1 handful parsley
- ½ dessert spoon (about 1 tsp) salt
- ½ dessert spoon (about 1 tsp) Aleppo pepper flakes
How to Make Red Lentil Soup with Barley Şehriye (Arpa Şehriyeli Mercimek Çorbası)
In a pot, sauté 1 whole peeled and washed onion with ½ tea glass of vegetable oil. Add 1 grated carrot and sauté for 1–2 minutes. Stir in 1 teaspoon of dried mint and 1 tablespoon of tomato paste and mix briefly. Add 1 water glass of picked and washed red lentils and 1 tea glass of rice, then pour in 4 water glasses of water. Chop a handful of parsley and add it in. Season with ½ dessert spoon of salt and ½ dessert spoon of Aleppo pepper flakes. Once the soup comes to a boil, add ½ water glass of barley şehriye and reduce the heat. Remove from heat once the lentils are fully cooked.
About This Recipe
Lentils are a plant that has been cultivated since ancient times. There are four varieties: red, green, yellow, and brown. In Turkish kitchens, red and green lentils are the most commonly used. They are believed to have first been grown in Mediterranean and West Asian countries. In Turkey, they are cultivated particularly in the Central Anatolia Region, the Southeastern Anatolia Region, and in the cities of Gaziantep and Şanlıurfa.
Lentils are a fiber-rich, high-protein food that are also abundant in B vitamins, iron, calcium, sodium, copper, manganese, zinc, and phosphorus. The benefits this important member of the legume family provides to our bodies are countless. Some of them are as follows: lentils strengthen the blood and are among the best iron-building foods. They support blood production in weak or ill individuals. They strengthen the nerves and help treat nerve fatigue. They are an energy source for people doing physically demanding work. They soften the intestines and help prevent constipation. They accelerate blood flow and protect heart and vascular health. One of the most notable properties of lentils is that they help increase breast milk production. They are known to enhance both the nutritional value and quantity of breast milk. When consumed during pregnancy, they support the health of both the baby and the mother. A flat little seed of the legume family — white-flowered, small in size but enormous in nutritional value — sometimes red, sometimes yellow, sometimes green: that is the lentil.
We've brought a brand-new twist to our Barley Şehriye Soup recipe. Come on into the kitchen for our wonderfully delicious Red Lentil Soup with Barley Şehriye. Enjoy the cooking!
