Welcome to my virtual kitchen!

I hope you enjoy your visit here, whether it’s your first time or your 30th. I first started sharing my recipes as Facebook Notes, until my friends began asking how they could share them with their friends; so I gathered my courage and tiptoed into the world of blogging via Tumblr. As interest in my blog started “cooking,” my wonderful hubby set me up at WordPress with my own domain. (All the content from my previous blog moved here as well.) Let me know what you think, and be sure to bookmark it for future reference!

My other hobby, scrapbooking, is also documented at WordPress here.

Mercimek Corbasi (Turkish Lentil Soup)

  • 1 tbsp olive oil
  • 1 onion, diced (1/2 cup)
  • 2 carrots, diced or shredded (1/2 cup)
  • 4 cloves garlic, minced (1 tsp)
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 qt vegetable or other light broth
  • 1 cup red lentils
  • Zest and juice of 1 lemon
  • Pinch or dash of red pepper or hot sauce (optional)
  • Salt and black pepper to taste

Heat oil on medium-high and saute onions until softened; add garlic and carrots, stirring until fragrant. Stir in tomato paste, then all other ingredients except lemon juice. Heat until bubbling and reduce to medium-low. Cover and let simmer until lentils are soft (30-60 minutes). Blend with immersion blender to desired smoothness; stir in lemon juice and serve with bread and a dollop of yogurt if desired.

(Served here with the traditional Turkish crescent rolls) 😂