Turkish Red Lentil Soup - "Mercimek çorba" Recipe

With over 300 unique soups to discover, Türkiye is a treasure trove of flavours, and I'm on an exciting mission to try them all. In this inaugural episode of my 300-soup adventure, I’m thrilled to introduce you to the mercimek çorba, a beloved classic.

INGREDIENTS

For the soup

• 1.5 tbsp olive oil

• 1 onion, chopped

• 1 carrot, chopped

• 1 potato, peeled and chopped

• 0.5 tsp salt

• 0.5 tsp pepper

• 0.5 cup red lentils

• 3 cups hot water

• Broth powder mixed (or homemade broth)

For the garnish

• A bit of butter

• A bit of olive oil

• Pul biber (Turkish red pepper flakes)

• Dried mint

• Fresh parsley

• A squeeze of lemon

INSTRUCTIONS

1. Heat olive oil in a pot, then sauté the chopped onion until soft.

2. Add the chopped carrot, peeled potato, and washed red lentils to the pot. Stir and sauté the vegetables.

3. Season with salt and pepper, then add broth powder dissolved in hot water along with additional water to the pot.

4. Let it simmer for 20 minutes until the vegetables and lentils are tender.

5. Blend the soup until smooth.

6. For the garnish, melt butter and olive oil in a pan, add pul biber and dried mint, and heat through.

7. Serve the soup topped with the garnish, fresh parsley, and a squeeze of lemon.

   
   

Enjoy your rich and comforting Turkish red lentil soup!