Name: Mercimek Çorbası (Turkish Red Lentil Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1 ½ cup red lentils, split, rinsed well; 1 large onion, finely diced; 1 medium carrot, peeled and diced; 1 medium potato, peeled and diced small; 3 tbsp olive oil; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp sweet paprika; 8 cup water, hot; use stock for a richer soup; 1 tsp salt, plus more to taste; 2 tbsp butter, for finishing; 1 tsp pul biber (Aleppo pepper), for the butter; sweet paprika plus a pinch of red pepper flakes is a close swap; 1 large lemon, juiced, plus wedges to serve

Mercimek Çorbası (Turkish Red Lentil Soup)

Mercimek çorbası, Turkey's everyday red lentil soup, is a smooth golden purée of split lentils, onion, carrot and potato. A drizzle of butter sizzled with Aleppo pepper and a squeeze of lemon finish it.

Total time

45 min

Prep

15 min

Cook

30 min

Serves

Difficulty

Easy

Per serving

304 kcal

Method

Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs mostly clear, then drain them well.
Heat the olive oil in a large pot over medium heat (about 325°F / 165°C) for 1 minute, add the onion, carrot and potato, and cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent without browning.
Stir in the tomato paste and cumin and cook for about 1 minute until the paste darkens slightly and the kitchen smells toasted.
Add the lentils, paprika, 8 cups of hot water and 1 teaspoon of salt, bring to a boil, skim off any foam, and reduce to a gentle simmer.
Partly cover and simmer for 25 to 30 minutes, stirring every 5 minutes, until the lentils have completely collapsed and the potato pieces fall apart when pressed against the pot.
Blend the soup smooth with an immersion blender, or in batches in a countertop blender with the lid vented and a towel over it, then thin with hot water to the consistency of heavy cream and simmer for 3 minutes.
Melt the butter in a small pan over medium-low heat (about 250°F / 120°C) for 2 to 3 minutes until it foams and sizzles, then stir in the pul biber off the heat so the pepper does not scorch.
Taste the soup for salt, ladle it into warm bowls, squeeze lemon over each, spoon the pepper butter on top, and serve with lemon wedges and bread.

Nutrition per serving

Calories: 304
Protein: 13g
Carbs: 40g
Fat: 10g
Fiber: 7g

Protein 17%Carbs 53%Fat 30%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · soup · lentil · vegetarian · comfort food · budget

Mercimek Çorbası (Turkish Red Lentil Soup)

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

You might also like