Turkish Red Lentil Soup, also known as Mercimek Çorbasi, is biblical. This classic soup is on nearly every menu in Turkey, and it’s nutritious, delicious, and so easy to make!

Turkish Red Lentil Soup is a simply designed soup with very subtle and exquisite flavors: cumin, mint and sumac combined in a bowl with red lentils. It makes a refreshing soup with very earthy flavors.

Ingredients

• 2 tablespoons butter/olive oil
• 1 medium onion, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 1.5 tablespoon tomato paste
• 1 cup (200g) red lentils, washed and picked over
• 6 cups (1,4L) water or stock, or more if the soup thickens too much
• 1.5 tablespoon dried mint leaves, crumbled
• 1/4 teaspoon red pepper flakes
• 1 tablespoon sumac
• Salt to taste
• 1 carrot, chopped (optional)

For the garnish:

• A few mint leaves (optional)
• Sumac

To  serve:

• Lemon/lime wedges
• Bread

 

Directions

1. Heat butter in a large saucepan and saute onions  (& carrots if you’re using them) over low heat until they are light golden – about 5 minutes.
2. Stir in the cumin, tomato paste, paprika and hot pepper flakes; cover and cook for another 5-7 minutes.
3. Add lentils and salt and stir everything together so the tomato and spices combine with the lentils. Add the water/stock and cover and cook till everything is mushy for about 30-40 minutes. OR use a pressure cooker and cook the lentils till they mushy.
4. When lentils are cooked, use a hand blender to blend the soup to a smooth consistency. Crumble the mint leaves and add into the soup. Stir and simmer for 2-3 minutes. Remove the soup from the heat. Sprinkle some of the sumac.  Stir to combine.
5. Ladle into bowls, squeeze lemon juice and add some fresh mint leaves or crushed dried mint.
6. The soup will thicken a lot. Loosen with some hot water and reheat, if you are not serving immediately.

 

Afiyet olsun! Enjoy!