Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. The flavors often deepen overnight.
DINNER
Hearty Azerbaijani Lentil and Rice Soup with Fresh Herbs
This comforting Azerbaijani lentil and rice soup, traditionally known as Mercimek Corbasi, offers a delightful blend of red lentils, tender rice, and vibrant fresh herbs. It's a nourishing and flavorful dish, ideal for a satisfying meal any day of the week.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent.
02
Add the minced garlic to the pot and cook for 1 minute more, until fragrant.
03
Stir in the rinsed red lentils and rinsed long-grain rice. Pour in 6 cups of vegetable broth, then bring the mixture to a boil over high heat.
04
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils and rice are tender.
05
Stir in the chopped fresh dill, chopped fresh mint, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
06
Taste and adjust seasonings as needed. Serve hot.
About This Recipe
This comforting Azerbaijani lentil and rice soup, traditionally known as Mercimek Corbasi, offers a delightful blend of red lentils, tender rice, and vibrant fresh herbs. It's a nourishing and flavorful dish, ideal for a satisfying meal any day of the week.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a creamier soup, you can use an immersion blender to partially blend a portion of the soup before adding the fresh herbs. A squeeze of lemon juice just before serving brightens all the flavors.
Easy Substitutions
Chicken broth can be used instead of vegetable broth. Other fresh herbs like parsley or cilantro can be added or substituted for dill and mint. Brown lentils can be used, but may require a longer cooking time.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.
Serving Suggestions
Serve this soup with a dollop of plain yogurt or sour cream, a sprinkle of red pepper flakes, and a side of crusty bread. It also pairs wonderfully with a simple green salad dressed with olive oil and lemon.
Common Mistakes
Overcooking the lentils and rice can result in a mushy texture; check for tenderness around the 20-minute mark. Not rinsing the lentils and rice can lead to a cloudy soup and excess starch. Forgetting to add fresh herbs at the end will diminish the soup's vibrant flavor profile. Undersalting can make the soup taste bland, so always taste and adjust seasonings.
Frequently Asked Questions
Is this soup freezer-friendly?
Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
What kind of rice should I use?
Long-grain white rice works best, but basmati or jasmine rice can also be used.
Can I add vegetables to this soup?
Absolutely! Diced carrots, celery, or potatoes can be added along with the onion for extra nutrition and flavor.
MORE TO KNOW
Mercimek Corbasi is a staple in Azerbaijani cuisine, often enjoyed for its comforting qualities and nutritional value. The combination of lentils and rice provides a complete protein, making it a satisfying vegetarian option. The fresh herbs are crucial for its distinctive aroma and taste, so don't skimp on them. If you prefer a smoother texture, you can blend about half of the soup with an immersion blender before adding the fresh herbs, leaving some texture from the remaining lentils and rice.
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