Description
Turkish Lentil Soup, or Mercimek Çorbası, is a comforting and hearty traditional soup made with red lentils, vegetables, and fragrant spices. This nutritious and flavorful soup is easy to prepare, blending simple ingredients like onion, carrot, garlic, and tomato paste with cumin and optional Turkish pepper paste for a warming, satisfying dish. Garnished with aleppo pepper, fresh lemon, and parsley, it is perfect served with fresh flatbread for a wholesome meal.
Ingredients
Scale
Soup 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 (preferably 6 cups water with 1 vegetable bouillon 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 to serve
Instructions
- Prepare the vegetables: Peel and chop the onion, carrot, potato, and mince the garlic cloves into small pieces for even cooking and easy blending.
- Sauté the vegetables: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, carrot, and potato. Cook for about 5 minutes until softened, stirring occasionally to prevent sticking.
- Add garlic and spices: Add the minced garlic, 3 tablespoons of tomato paste, 1 tablespoon of optional Turkish pepper paste, and 1 teaspoon cumin powder to the pot. Stir and cook for 1-2 minutes until fragrant.
- Add lentils and liquid: Rinse 1 cup of red lentils thoroughly and add them to the pot. Pour in 6-7 cups of water or light vegetable broth along with 1 bouillon cube if using water. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes until the lentils and vegetables are fully cooked and tender.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree carefully, then return to the pot.
- Season and adjust consistency: Add salt and black pepper to taste. If the soup is too thick, add a little more water or broth and bring back to a gentle simmer.
- Prepare the garnish: In a small pan, warm 2-3 tablespoons of extra virgin olive oil or butter. Add 2 teaspoons of Aleppo pepper (pul biber) and gently heat for 1 minute to release the flavor.
- Serve: Ladle the soup into bowls, drizzle with the spicy oil or butter mixture, sprinkle with chopped parsley, and serve with lemon wedges on the side. Accompany with Turkish bread or Persian flatbread for a complete meal.
Notes
- Biber salçası (Turkish pepper paste) is optional but adds a nice depth and mild heat; substitute with mild chili paste if unavailable.
- Blending the soup completely smooth is traditional, but you can leave it slightly chunky if preferred.
- Using vegetable broth instead of water boosts flavor but is optional.
- Adjust the thickness by adding more liquid if needed after blending.
- Serve with fresh lemon to add brightness and a touch of acidity.
- This soup stores well and tastes even better the next day after flavors meld.
Keywords: Turkish Lentil Soup, Mercimek Çorbası, lentil soup, Turkish recipe, vegetarian soup, comfort food, healthy soup