Turkish Red Lentil Soup (Mercimek Çorbası)
Turkish red lentil soup, is a new favorite of mine — it’s velvety and creamy, despite containing absolutely no cream!
What I love most about this nutrient-packed recipe (plant-based protein, and fiber, and antioxidants, oh my!) is that it’s wonderfully low-maintenance. Red lentils are light, quick and versatile. No waiting for the beans to soak and cook for hours.
This soup is ready in 30 minutes and is best served with a squeeze of lemon and a pinch of cayenne to blend all of the flavors together at the end.
It’s a great warming meal by itself and even better served with a salad and/or flatbread.
Enjoy!
Turkish Red Lentil Soup (Mercimek Çorbası)
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced, divided
- 2 to 3 carrots, peeled and chopped
- 1 medium russet potato, peeled and small diced or chopped
- Kosher salt
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper (optional)
- 1 cup red lentils, rinsed very well in a fine mesh strainer
- 1 large lemon, cut into wedges
- Parsley, finely chopped to garnish
Instructions
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In a large Dutch oven or cooking pot, heat the extra virgin olive oil over medium-high heat until shimmering.
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Add the onions, 2 minced garlic cloves, carrots, and potatoes. Season with a good dash of kosher salt, and cook, stirring occasionally until the vegetables have softened (about 5 to 7 minutes).
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Add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon and the rest of the spices.
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Add the lentils and stir.
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Allow the soup to come to a rolling boil for 4 to 5 minutes, then lower the heat and cover the Dutch oven with the lid leaving a small opening.
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Let the soup simmer on the lowest heat setting for about 15 to 20 minutes or until the lentils and the vegetables are completely tender. (Check occasionally and give the soup a stir as needed. If it is getting too thick, add a little bit more vegetable broth about ½ to 1 cup more).
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Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup to a standard blender, let some of the steam escape. Blend in batches until all of the soup is smooth.)
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Serve with lemon wedges to the side and garnish with fresh parsley and a sprinkle of cayenne pepper.
