Turkish Lentil Soup
Turkish lentil soup, or Kırmızı Mercimek Çorbası, is a flavorful, nourishing dish made with red lentils and aromatic spices. It's perfect during the cold months or as an appetizer.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 cup red lentils washed
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 2 large carrots peeled and chopped
- 1 small gold potato peeled and cut into cubes
- 2 tablespoons tomato paste
- 6 cups hot water
- 1 teaspoon cumin
- 1 1/4 teaspoon Aleppo pepper
- 1 teaspoon coriander powder
- 1/2 teaspoons turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika optional
- 1 tbsp vegetable bouillon powder or sub the water for vegetable stock
- Salt to taste
Instructions
- Add the olive oil to a pot on medium hight heat.
- Once hot, add the chopped onions, minced garlic and diced carrots. Saute for a few minutes, until the onions are translucent and the garlic is fragrant.
- Add in the tomato paste and mix it will. Toast the tomato paste for 1-2 minutes to cook it down before adding in the cubed potato.
- Once you add in the potato, its time to add in the rinsed lentils.
- Mix the vegetables and lentils well and finally add in the Aleppo pepper, cumin, coriander powder, black pepper, turmeric and vegetable bouillon.
- Mix everything well and pour in the hot water. Let the soup come to a rolling boil before lowering the heat to medium low and covering for about 15-20 minutes, or until the lentils are softened and the potatoes are fork tender.
- Once ready, transfer the soup to a blender or use an immersion blender to blend until smooth.
- If the soup is too thick, add more water 1/2 cup at a time to your desired consistency.
- Adjust the soup for salt, and serve with lemon wedges.
Notes
- Use a high-speed blender to achieve a silky smooth finish, or blend only half the soup to retain some texture.
- Adjust the spice level at the end based on your family’s preferences. If you prefer a milder flavor, skip the pepper in the final seasoning.
- Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave before serving.
- You can freeze the soup for up to 3 months. Thaw it overnight in the refrigerator before reheating it to preserve its flavor for longer.
Nutrition
Calories: 234kcalCarbohydrates: 29gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 262mgPotassium: 584mgFiber: 11gSugar: 3gVitamin A: 3701IUVitamin C: 11mgCalcium: 44mgIron: 3mg
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