Mercimek Çorbası
Turkish Red Lentil Soup
A velvety smooth and comforting Turkish red lentil soup, infused with the bright flavors of mint and lemon. This is an everyday staple, perfect for a light meal or starter.
🧂 Ingredients
- 300 g Red lentils
- 2 tbsp Olive oil
- 1 medium Yellow onion
- 1 medium Carrot
- 1 medium Potato
- 2 cloves Garlic
- 1 tbsp Tomato paste
- 1.5 liters Water or vegetable broth
- 1 tsp Dried mint
- to taste Salt
- to taste Black pepper
- for serving Lemon
- pinch Optional: Chili flakes
- 2 tbsp Optional: Butter
👨🍳 Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat (about 175°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 7-8 minutes - 2
Add the chopped carrot and potato to the pot. Cook for another 5 minutes, stirring occasionally, until they begin to soften slightly.
⏱️ 5 minutes - 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly in color. This step deepens its flavor.
⏱️ 1-2 minutes - 4
Add the rinsed red lentils, water or vegetable broth, dried mint, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 25-30 minutes, or until the lentils and vegetables are very tender.
⏱️ 25-30 minutes - 5
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (being cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 3-5 minutes - 6
Taste the soup and adjust seasoning with more salt and pepper if needed. If the soup is too thick, you can stir in a little more hot water or broth to reach your desired consistency.
⏱️ 1 minute - 7
To serve, ladle the hot soup into bowls. Squeeze fresh lemon juice over each serving. For a traditional touch, prepare a chili butter by melting butter with a pinch of chili flakes and drizzle over the soup. Garnish with extra dried mint if desired.
⏱️ 1 minute
💡 Pro Tips
- ✓Ensure the lentils are rinsed very well to remove any bitterness.
- ✓The soup should be velvety smooth; an immersion blender is highly recommended for ease.
- ✓Fresh lemon juice is crucial for balancing the flavors and is not optional.
- ✓A drizzle of chili-infused butter (terbiyeli tereyağı) is a classic accompaniment that adds a wonderful richness and a hint of spice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnips or celery root for added depth.
- For a heartier soup, add a small amount of rice (about 50g) along with the lentils and vegetables.
- Garnish with fresh parsley or cilantro for a different herbal note.