Tag Archives: Onion

Turkish Red Lentil Soup/Mercimek Çorbasi

11 Jun

Serves 4

Growing up in a family where soup is such an important and well-loved dish can be pretty hard if you are a ten year old and not that fond of soup. My dear son Duncan often comes running into the kitchen asking me ‘What’s for dinner?’ Before I can answer him he in general says ‘Again???’ So when he told me this soup was a winner and should definitely be in the top five, I was over the moon 🙂

This version of Turkish lentil soup is home cooking at its best: healthy, hearty, easy and scrumptious delicious.  I prefer to use (organic) red split lentils as they cook quicker than regular lentils. This soup is perfect to serve as a main meal by adding a piece of Turkish pide bread and a salad.


2 tbsp.  of olive oil

200g/1cup of red split lentils, washed and drained

1 red onion, diced

2 cloves of garlic, finely chopped

1 large carrot, diced

1L of vegetable stock

1 tsp. of ground cumin

1 tsp. of ground paprika

Salt & black pepper

1 lemon, cut into wedges

2 tbsp. of tomato purée

Fresh mint for garnish


Heat the olive oil on medium heat in your stockpot. Sauté the onion and when they are about done add the garlic, diced carrot, one teaspoon of ground cumin, one teaspoon of ground paprika and 2 tablespoons of tomato purée. Toss the ingredients until all ingredients are covered with the flavour of each item and cook for another 5 minutes.

Add the washed and drained lentils, pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 25 minutes or until the carrots and lentils are tender.

Turn off the heat and let the soup cool down for a few minutes. Place all but 3 cups of the soup into a blender or food processor and blend.  Return the pureed soup to your pan and stir in the reserved cups of soup.  Season to taste with salt and coarsely ground pepper.

Serve each bowl with a lemon wedge and garnish with fresh mint.

Bon Appetite 😉

French Onion Soup

15 Mar

Serves 4

This week I would like to share my version of one of the most popular and historic soups ever: onion soup. Onion soup dates back as far as the Roman times and onions date back as far as 5000 BC. They were always easy to grow and plentiful, and therefore, also seen as food for the poor.  I love the rich flavour of the caramelized onions and beef stock. Because the traditional recipe is quite fattening, I figured out a way to adapt the original recipe and make it less fattening but equally delicious. I hope you enjoy and let me know what you think J.


1 tbsp. butter

2 tbsp. of olive oil

2 cloves of garlic, thinly sliced

6 large red onions (approx. 650gr), thinly sliced

2 tsp. of brown sugar

1.5L beef stock

¼ tsp. of dried thyme

½ cup (120ml) of white wine

Black pepper

For the croutons:

8 thin slices of baguette (French bread)

A piece of soft goat cheese

A tsp. of clear honey


Heat the olive oil and melt the butter on medium heat in a heavy, large saucepan or stockpot. Sauté the onions for 10 minutes and add the 2 tbsp. of brown sugar.

Continue to sauté the onions for another 40 minutes. The process of caramelization of the onions takes a lot of tender love and care, as you want them soft and coloured, but not burned. So, please lower the heat, toss the onions around and cover the pot. Make sure you do keep an eye on them, and toss them around once in a while.

Now that the onions have been caramelized, add the beef stock, white wine, thyme and one bay leaf. Simmer for another 30 minutes and season with some black pepper.

In the meantime, turn on your oven and lightly toast 8 thin slices of French baguette. It is very important that the croutons are very dry and crusty in order for them to lay on the surface of your soup instead of sink.

A few minutes before you are ready to serve, return the slices of baguette, each topped with the goat cheese and a drop of honey, to your grill until the cheese is melted.

Now ladle the soup into the bowls, top with your delicious croutons and enjoy.

Bon Appetite 😉