Turkish Red Lentil Soup (Mercimek Çorbası)
Turkish red lentil soup is a smooth, hearty soup made with red lentils, vegetables, and warm spices like cumin and paprika. It's simple to prepare and served with lemon wedges for a fresh, tangy finish.
Ingredients
- 1 cup 170g red lentils (washed and drained)
- 1 medium onion chopped
- 1 medium carrot peeled and chopped
- 1 medium potato peeled and chopped
- 1 tablespoon tomato paste optional but traditional
- 1 teaspoon paprika or Aleppo pepper sweet or hot, to taste
- 1 teaspoon cumin
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- 1.7 litres of vegetable or chicken broth or water
- 3 cubes of chicken or vegetable bullion
- Lemon wedges for serving
Optional Garnish:
- Red pepper flakes or Aleppo pepper
- A drizzle of melted butter infused with paprika.
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the chopped onions and sauté until translucent (about 3–4 minutes).
- Stir in tomato paste, paprika, and cumin. Cook for 1–2 minutes to bring out the flavour.
- Add carrots, potatoes, and red lentils. Stir to coat everything in the oil and spices.
- Pour in the broth or water. Bring to a boil, then reduce heat and simmer for about 25–30 minutes, or until everything is soft and cooked through.
- Use an immersion blender (or regular blender in batches) to puree the soup until smooth and creamy. Adjust consistency with a little extra water or broth if needed.
- Add salt and pepper to taste.
- In a small saucepan melt butter, add Aleppo pepper or paprika and drizzle this over the soup. However this step is optional.
- Serve hot with lemon wedges on the side for squeezing.
- Squeeze fresh lemon juice over the soup just before eating brightens the flavours and adds a refreshing tang.
Serving Tip:
- Pair with crusty bread or Turkish pide. A simple salad on the side makes a perfect meal.
- Top with a drizzle of olive oil, a sprinkle of fresh parsley, or a few croutons for extra texture and flavour.