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Mercimek Corba or Lemon Lentil Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love this, Its very similar to the greek Avgolemono but without the egg and lentils in place of rice. You can omit the chicken if you want. I make this every week-its so warming and nice sprinkled with chilli flakes or West Indian Hot sauce!

I love this, Its very similar to the greek Avgolemono but without the egg and lentils in place of rice. You can omit the chicken if you want. I make this every week-its so warming and nice sprinkled with chilli flakes or West Indian Hot sauce!

Ingredients

Serves: 2

Metric Cups
  • ½ packet red lentils
  • ½ onion (chopped very finely)
  • 2 chicken stock cubes
  • 1 chicken breast (skinless and boneless)
  • 3 lemons (juiced and zest of 1)
  • 1 handful white rice
  • ½ packet red lentils
  • ½ onion (chopped very finely)
  • 2 chicken broth cubes
  • 1 chicken breast (skinless and boneless)
  • 3 lemons (juiced and zest of 1)
  • 1 handful white rice

Method

Mercimek Corba or Lemon Lentil Soup is a community recipe submitted by Trkishdelight and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Boil the chicken breast for about 1/2 hour in boiling water in a medium size pan. Take out but keep the water, add the stock cubes.
  • In a fine sieve wash the lentils and add to the water along with the rice, top up the water so it comes to just up to 3/4 of the pan. Stir, partially cover and let simmer for about 1/2 hour on low/medium heat or until the lentils and rice have softened and all has turned yellow.
  • In the meantime you can chop the onion and juice the lemons and zest!
  • Shred the cooked chicken and add this to the soup.
  • Put 2 tbsp of olive oil into a small saucepan and heat well, add the chopped onion and fry until browned really well.
  • Tip the whole lot into the soup and turn off the heat, add the lemon juice and/or salt and pepper and enjoy! I like mine lemony but add as much as you like!
  • Boil the chicken breast for about 1/2 hour in boiling water in a medium size pan. Take out but keep the water, add the stock cubes.
  • In a fine sieve wash the lentils and add to the water along with the rice, top up the water so it comes to just up to 3/4 of the pan. Stir, partially cover and let simmer for about 1/2 hour on low/medium heat or until the lentils and rice have softened and all has turned yellow.
  • In the meantime you can chop the onion and juice the lemons and zest!
  • Shred the cooked chicken and add this to the soup.
  • Put 2 tbsp of olive oil into a small saucepan and heat well, add the chopped onion and fry until browned really well.
  • Tip the whole lot into the soup and turn off the heat, add the lemon juice and/or salt and pepper and enjoy! I like mine lemony but add as much as you like!
  • Tell us what you think