Description
Turkish Lentil Soup, also known as Mercimek Çorbası, is a comforting and flavorful traditional soup made with red lentils, vegetables, and aromatic spices. It features a smooth texture enhanced by tomato and optional Turkish pepper paste, providing a hearty yet light dish perfect for any season. Garnished with fresh lemon, Aleppo pepper, and parsley, it pairs beautifully with Turkish or Persian flatbread for a wholesome meal.
Ingredients
Scale
Main Ingredients
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 large garlic cloves, minced
- 1 small potato, peeled and diced
- 1 cup dried red lentils, rinsed
- 3 tablespoons tomato paste
- 1 tablespoon biber salçası (Turkish pepper paste) — optional
- 1 teaspoon cumin powder
- 6–7 cups water or light vegetable broth (preferred: water plus 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
- Prepare the Vegetables: Chop the large onion and carrot, mince the garlic cloves, and peel and dice the small potato. Rinse the dried red lentils thoroughly under cold water.
- Sauté Aromatics: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, carrot, and minced garlic and sauté until softened and fragrant, about 5-7 minutes.
- Add Tomato and Pepper Paste: Stir in the 3 tablespoons of tomato paste and the optional 1 tablespoon of biber salçası (Turkish pepper paste). Cook for 2-3 minutes to deepen the flavors.
- Add Potatoes, Lentils, and Spices: Add the diced potatoes, rinsed red lentils, and 1 teaspoon of cumin powder to the pot. Mix well to coat everything with the paste and spices.
- Add Liquids and Simmer: Pour in 6-7 cups of water or light vegetable broth. If using water, include 1 bouillon stock cube for flavor. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for approximately 25-30 minutes, or until the lentils and vegetables are soft and fully cooked.
- Blend Until Smooth: Using an immersion blender, puree the soup in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend, then return it to the pot.
- Season to Taste: Season with salt and black pepper to your preference. If the soup is too thick, add a little more water or broth to reach desired consistency and warm through.
- Prepare Garnish: In a small pan, gently heat 2-3 tablespoons of extra virgin olive oil or butter with 2 teaspoons of Aleppo pepper (pul biber) until fragrant. This will be drizzled over the soup to enhance flavor and presentation.
- Serve: Ladle the hot soup into bowls. Garnish with the Aleppo pepper oil or butter, chopped fresh parsley, and serve with fresh lemon wedges on the side for squeezing. Offer Turkish bread or Persian flatbread alongside to complete the meal.
Notes
- For a richer flavor, use vegetable broth instead of water.
- The Turkish pepper paste (biber salçası) is optional but adds a lovely depth and mild heat.
- If you don’t have an immersion blender, carefully blend the soup in batches using a countertop blender.
- Add lemon juice just before serving for a fresh, tangy contrast.
- This soup stores well and can be refrigerated up to 3 days or frozen for up to 1 month.
Keywords: Turkish Lentil Soup, Mercimek Çorbası, Red Lentil Soup, Vegan Soup, Turkish Cuisine, Comfort Food, Healthy Soup