Description
This Turkish Lentil Soup, known as Mercimek Çorbası, is creamy, nourishing, and made from simple pantry staples. It’s a beloved classic in Turkish cuisine that’s easy, healthy, and comforting.
Ingredients
- 1 large onion
- 1 large carrot
- 2 large garlic cloves
- 1 small potato
- 1 cup dried red lentils
- 3 tablespoons tomato paste
- 1 tablespoon Turkish pepper paste (biber salçası), optional
- 1 teaspoon cumin powder
- 6-7 cups water or light vegetable broth (or water + 1 bouillon stock cube)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Garnish:
- 2-3 tablespoons extra virgin olive oil or butter
- 2 teaspoons Aleppo pepper (pul biber)
- Fresh lemon wedges
- Chopped parsley
- Turkish bread or Persian flatbread, for serving
Instructions
1. Dice the onion and garlic, and chop the carrot and potato into cubes.
2. In a large pot, sauté the onion in 1 tablespoon of olive oil with a good pinch of salt over low-medium heat.
3. Once softened, add the garlic, cumin, tomato paste, Turkish pepper paste (if using), and the remaining tablespoon of olive oil. Sauté for 3-5 minutes until aromatic.
4. Add the red lentils and chopped carrots. Stir well.
5. Pour in 6 cups of water or broth, add the stock cube if using, and add the potato cubes.
6. Season with salt and black pepper. Cover and simmer on low heat for 15-20 minutes, or until lentils and vegetables are soft.
7. Turn off the heat and use an immersion blender to blend the soup until smooth and creamy.
8. If the soup is too thick, add up to 1 extra cup of boiling water to reach desired consistency. Adjust seasoning if needed.
9. To make the chili oil garnish, heat 2-3 tablespoons of olive oil or butter in a pan over low heat. Add the Aleppo pepper and stir gently for 2-3 minutes until the oil turns a vibrant red-orange.
10. Serve the soup hot, drizzled with Aleppo pepper oil, topped with chopped parsley, a squeeze of lemon juice, and Turkish or Persian bread on the side.
Notes
This recipe yields 5 servings as a main course. If serving as an appetizer, it can serve 6-8.
Nutrition information does not include garnish.
The soup stores well in the fridge for up to 4 days and freezes beautifully for later use.