Mercimek Çorbası
Veg
Vegan
A velvety red lentil soup blended with onion, carrot, and cumin, finished with a swirl of chilli butter — Turkey's most beloved everyday soup, served with lemon and crusty bread.
Cuisines
Turkish
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 35 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | red lentils |
| 1 medium | onion, chopped |
| 1 medium | carrot, chopped |
| 1 tablespoon | tomato paste |
| 2 tablespoons | olive oil |
| 1 teaspoon | ground cumin |
| 1 teaspoon | paprika |
| 4 cups | water |
| — | salt to taste |
| — | black pepper to taste |
| 1 lemon | wedges for serving |
Instructions
- 1 Rinse the red lentils under cold water until the water runs clear.
- 2 In a pot, heat the olive oil over medium heat.
- 3 Add the chopped onion and carrot, and sauté until the onion is soft and translucent.
- 4 Stir in the tomato paste, cumin, and paprika, and cook for another minute.
- 5 Add the rinsed lentils and water to the pot.
- 6 Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils are soft.
- 7 Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- 8 Season with salt and black pepper to taste.
- 9 Serve hot with lemon wedges on the side.
Tips
For a richer flavor, you can use chicken or vegetable stock instead of water.