Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)​

Turkish red lentil soup (kırmızı mercimek çorbası) is velvety, comforting, and nutritious! So easy to make with lentils, veggies, and spices — and it’s ready in about 30 minutes!

Turkish red lentil soup, or mercimek çorbası, is a new favorite of mine — it's velvety and creamy, despite containing absolutely no cream!
Red lentils breakdown and soften easily during the the cooking process, which is how you get the creamy texture in this Turkish soup without the added fat. When I need to throw together a quick and healthy dinner, red lentils are one of my go-tos. Fast-cooking and delicious, these tiny legumes are a good source of both protein and fiber.





















Kırmızı mercimek çorbası might remind you a little of dal, a rich South Asian stew made with different types of pulses (lentils among them), but the spices in this red lentil soup are distinctly Turkish.
pepper flakes add a little kick and a hint of raisin-like sweetness. Naturally gluten-free and vegan, if you use vegetable broth, this cozy healthy soup makes a tasty appetizer or a filling main dish. If you're looking for a little something extra try it with some warmed pita bread


https://www.themediterraneandish.co...X6jdftTSE=.RMuL9Q#wprm-recipe-container-56517

Ingredients for Turkish lentil soup​

Mercimek çorbası is one of those simple recipes that looks humble but is loaded with delicious flavor. Here’s what you’ll need to make it:

• Extra virgin olive oil: Using a good quality EVOO is important in this recipe. Not only do we use olive oil to saute the veggies, but we also use it as a finishing touch for the soup, infusing it with flavor from garlic and pepper.
• Aromatics: Chopped yellow onion and garlic.
• Vegetables: Carrots, tomato paste, and a russet potato. I like including a potato because it acts as a natural thickener, adding to the velvety texture of the lentil soup once you blend it. If you prefer soup that’s not as thick, you can leave it out.
• Broth: Low-sodium chicken or vegetable broth both work well. To make this recipe vegan, use vegetable broth.
• Spices: pepper, cumin, and coriander for heat and earthiness.Pick through and rinse the lentils before adding them to the broth.
• Lemon: I love squeezing some lemon juice over my soup to instantly brighten it, especially when the soup has deep flavors like this one.

How to make Turkish lentil soup​

Saute the vegetables, add broth and lentils, simmer, and blend. That’s the gist of this super easy soup recipe! Here’s how you make it:

• Saute the vegetables and aromatics. Heat 2 tablespoons extra virgin olive oil in a large cooking pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, 2 to 3 chopped carrots, and 1 chopped russet potato. Season with a generous dash of kosher salt and cook until the veggies have softened, which will take 5 to 7 minutes. Then add the tomato paste and stir to coat everything.
• Add the broth, spices, and lentils. Pour in 6 cups of low-sodium chicken or vegetable broth, then add 1 teaspoon pepper, 1 teaspoon cumin, and ½ teaspoon coriander. Add 1 cup red lentils and stir.
• Cook the soup. Let the soup boil for 4 to 5 minutes, then lower the heat to a very gentle simmer and let it cook for 15 to 20 minutes. Put the lid on the pot but leave a small opening. Stir occasionally, and if the soup is getting too thick, add more broth.
  
  
  
• Blend the lentil soup. Once the lentils are tender, remove the pot from the heat and carefully blend with an immersion blender until smooth.
• Warm some extra virgin olive oil. Add 3 tablespoons oil to a small skillet over medium heat. Add 1 teaspoon pepper and 1 clove minced garlic and cook briefly, until the garlic is golden and the oil looks a bit red from the Aleppo pepper. Pour the oil over the top of the soup to immediately add richness.
  
  
  
  
  
• Serve. Ladle the soup into bowls and serve with lemon wedges on the side. I love squeezing a good amount of lemon juice over my soup before I dig in.

How to blend soup​

I use an immersion or stick blender for this. They are so easy to use, but if you don't have an immersion blender you can blend soup using a countertop blender.

When using a standard or countertop blender take caution to let the steam escape so the pressure doesn't build up inside the blender at pop the lid off. Red lentil soup is delicious, but you don't want it all over your kitchen!



Follow a few simple guidelines when using a standard blender.

• Blend the soup in batches.
• Remove the fill cap (the removable piece in the center of the lid) to allow steam to escape.
• Place the lid on the blender without the fill cap and cover the fill cap opening with a folded kitchen towel. Place your hand on the kitchen towel and hold it firmly before turning on the blender.

What to serve with Turkish red lentil soup​

Serve this soup as an appetizer or a main. Here are some ideas for both:
cut into what ever shape toast some lebanese bread microwave 1 min.

How to store and reheat leftover soup​

Leftover Turkish red lentil soup will keep well in an airtight container in the refrigerator for up to 5 days, but it will thicken up once it cools.

To reheat the soup, pour it into a pot and add a little broth or water to thin it out to your desired consistency.

Can you freeze mercimek çorbası?​

Kırmızı mercimek çorbası is an excellent option for batch-cooking, because it freezes really well!

Simply allow it to cool before popping it in freezer-safe containers. I like freezing individual servings, so I can quickly pull them out of the freezer for a last-minute lunch. Thaw the soup overnight in the fridge and reheat.

​

Looking for the BEST red lentils to use?
Try The Mediterranean Dish Red Lentils!
Slightly sweet, creamy, and able to easily absorb flavors from aromatics and spices, our red split lentils are also super nutritious, with lots of protein and fiber. Plus, cooking them is a breeze: no soaking required!

Turkish Lentil Soup (Mercimek​

Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) is velvety, comforting, and nutritious! Plus, it’s so easy to make with lentils, a few veggies, and spices like Aleppo pepper! Naturally gluten-free, and with a simple swap for a vegan option, this Turkish lentil soup is ready in about 30 minutes.

PREP – 5MINUTES MINS
COOK – 27MINUTES MINS
TOTAL – 32MINUTES MINS
Cuisine:

TURKISH

SERVES – 6 SERVINGS
Course:

ENTREE, SOUP

Ingredients​

​

​

​

• ▢5 tablespoons extra virgin olive oil
• ▢1 medium yellow onion, chopped
• ▢3 garlic cloves, minced, divided
• ▢2 to 3 carrots, peeled and chopped
• ▢1 medium russet potato, peeled and small diced or chopped
• ▢Kosher salt
• ▢2 tablespoons tomato paste
• ▢6 cups low-sodium vegetable broth
• ▢2 teaspoons pepper, divided
• ▢1 teaspoon cumin
• ▢½ teaspoon coriander
• ▢1 cup red lentils, picked over and rinsed
• ▢1 large lemon, cut into wedges