Turkish Lentil Soup, also known as Mercimek Çorbası, is a classic Turkish dish that is not only delicious but also incredibly easy to make. This hearty soup is perfect for any occasion, whether you’re looking for a comforting meal on a cold day or a light and nutritious option for a quick lunch.
Why You’ll Love This Recipe?
- The great flavors of onions, carrots, and garlic combined with cumin and red lentils create a rich and comforting soup that is sure to satisfy your taste buds.
- This soup requires minimal prep time, making it a convenient option for busy weeknights or meal prep for the week ahead.
- Turkish Lentil Soup is a versatile dish that can be enjoyed on its own or paired with Turkish bread or Persian flatbread for a more substantial meal.
Ingredient Notes:
- Large onion, carrot, garlic cloves, and potato provide the base flavors and texture for the soup.
- Dried red lentils add protein and a creamy consistency to the soup.
- Tomato paste, Turkish pepper paste (optional), cumin powder, water or vegetable broth, and extra virgin olive oil are essential for flavor.
- Salt, black pepper, extra virgin olive oil or butter, aleppo pepper, fresh lemon wedges, and chopped parsley are used for garnishing.
Step-by-Step Instructions:
- Start by sautéing chopped onions, carrots, and garlic in olive oil until they are soft and fragrant.
- Add diced potatoes, red lentils, tomato paste, Turkish pepper paste (if using), cumin powder, salt, and black pepper. Stir well to combine.
- Pour in water or vegetable broth and bring the soup to a boil. Reduce heat and simmer until the lentils and vegetables are tender.
- In a separate pan, heat olive oil or butter with aleppo pepper until fragrant.
- Serve the soup hot, garnished with the spiced oil, fresh lemon wedges, and chopped parsley. Enjoy with Turkish bread or Persian flatbread.
Helpful Tips:
- For a creamier texture, blend a portion of the soup with an immersion blender before serving.
- Add a squeeze of lemon juice for a bright and citrusy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Expert Tips for the Best Results:
- For a more intense flavor, roast the vegetables before adding them to the soup.
- Use homemade vegetable broth for a richer taste.
- Experiment with different spices like sumac or mint for a unique twist.
Serving Suggestions:
Turkish Lentil Soup pairs well with a fresh salad, yogurt, or pickled vegetables. For a complete meal, serve with a side of grilled meat or kebabs.
Storage and Reheating Tips:
To keep the soup fresh, store it in individual portions in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Frequently Asked Questions:
- Can I use green lentils instead of red lentils? – While green lentils can be used, red lentils cook faster and provide a smoother texture.
- Is Turkish pepper paste necessary for this recipe? – It adds a unique flavor, but you can omit it if you prefer.
- How can I make this soup spicier? – Increase the amount of aleppo pepper or add a pinch of red pepper flakes for extra heat.
Conclusion:
Turkish Lentil Soup is a comforting and flavorful dish that is perfect for any occasion. Try this easy recipe at home and enjoy a taste of Turkish cuisine in your own kitchen. Don’t forget to share your feedback and experience with us!
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Turkish Lentil Soup (Mercimek Çorbası)
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Description
A traditional Turkish Lentil Soup recipe that is hearty, flavorful, and easy to make. Perfect for a comforting meal any time of the year.
Ingredients
Scale
Main Soup Ingredients:
- 1 large onion
- 1 large carrot
- 2 large garlic cloves
- 1 small potato
- 1 cup dried red lentils
- 3 tablespoons tomato paste
- *optional 1 tablespoon of biber salçası Turkish pepper paste
- 1 teaspoon cumin powder
- 6–7 cups water or light vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Garnish:
- 2–3 tablespoons extra virgin olive oil or butter
- 2 teaspoons aleppo pepper (pul biber)
- Fresh lemon wedges
- Chopped parsley
- Serve with Turkish bread or Persian Flatbread
Instructions
- Preparation: Chop the onion, carrot, garlic, and potato. Rinse the lentils.
- Cooking: In a large pot, sauté the onion, carrot, and garlic in olive oil. Add the potato, lentils, tomato paste, cumin, water, salt, and pepper. Bring to a boil, then simmer until lentils are cooked.
- Garnish: In a small pan, heat olive oil or butter with aleppo pepper. Serve the soup with a drizzle of this mixture, lemon wedges, and parsley.
Notes
- You can adjust the consistency of the soup by adding more water or broth if needed.
- Feel free to customize the garnish with your favorite herbs or spices.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg