Corba

Story behind the dish

Turkish-style Corba is a comforting, hearty soup that wraps you in warm flavors with every spoonful. Its rich aroma of spices and earthy lentils makes it a favorite in homes across the Mediterranean, slowly simmered to perfection. This recipe is a delightful way to warm up on chilly days or serve as a nourishing starter that’s reminiscent of cozy cafés in Istanbul.

From the moment you start sautéing your vegetables, your kitchen will fill with inviting scents. The slow cooking process develops deep flavors, transforming simple ingredients into something truly special. It’s a humble dish, yet packed with layers of spice and texture that keep you coming back for more.

Ingredients

• 1 cup (200 g) lentils
• 1 large onion, diced
• 1 large carrot, diced
• 1 tablespoon tomato puree
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried mint
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 4 cups (32 oz) vegetable stock
• 1 cup (8 oz) water
• Pinch of sea salt
• Olive oil for sautéing

Step-by-step

1. Pick through your lentils to remove any debris, rinse them 2 or 3 times, then drain and set aside. Be warned: washing your lentils might turn them into a solid block that you'll need to break apart later.
2. In a large pot over medium-high heat, warm a splash of olive oil. Sauté the diced onion with a pinch of salt for about 3 minutes until it begins to soften.
3. Add the diced carrot and cook for another 3 minutes, stirring occasionally.
4. Stir in the tomato puree and cook for about 1 minute, coating the vegetables with the rich flavor.
5. Quickly add the cumin, paprika, mint, thyme, black pepper, and red pepper flakes. Stir vigorously for 10 seconds—this "blooming" releases the spices' full fragrance and flavor.
6. Immediately add the rinsed lentils, vegetable stock, water, and a pinch of sea salt. Bring the mixture to a gentle boil.
7. Once boiling, reduce the heat to medium-low. Cover the pot halfway and simmer for 15 to 20 minutes, or until the lentils have mostly fallen apart and the carrots are tender.
8. Using a hand blender or regular blender, blend the soup to your desired consistency. Taste and adjust seasoning, adding more salt if needed.
9. Serve hot with crushed crackers, torn bread, or any add-ins that give extra texture and saltiness. The soup keeps well in the fridge for about a week, making it perfect for leftovers or prepare-ahead meals.

Chef’s tips & serving ideas

• For a creamier texture, blend half of the soup and leave the rest chunky.
• Top with a squeeze of lemon or a drizzle of olive oil for added brightness before serving.

Closing thoughts

There’s something deeply satisfying about a bowl of Corba—simple, hearty, and layered with flavor. It’s a soulful dish that invites you to gather loved ones around the table and enjoy every spoonful. Whether enjoyed on a chilly day or served as a comforting starter, this soup is sure to become a staple in your kitchen—easy to make, wonderfully nourishing, and endlessly customizable.