Mercimek Çorbası (Turkish Red Lentil Soup) is a red lentil soup typical of Anatolia. It's a quick and easy vegan recipe to make at home, thanks to the use of shelled legumes that don't require any soaking. Its spicy flavor and creamy, enveloping texture will win you over.
To prepare it, in addition to the red lentils, you will need a few simple ingredients, such as celery, potatoes, onions, tomato pulp, vegetable broth, and a generous dose of paprika and cumin: these will give the dish a typically Middle Eastern flavor.
Excellent to be consumed both hot and cold, Turkish Red Lentil Soup is perfect to bring to the table for a family lunch or a dinner with friends, accompanied by slices of toasted bread or a portion of basmati rice: for a complete, nutritious dish with a high satiating power.
Ingredients
How to Make Turkish Red Lentil Soup
To prepare the Turkish soup, brown the chopped celery, carrot and onion in a large pan with 4 tbsp of extra virgin olive oil.
To prepare the Turkish soup, brown the chopped celery, carrot and onion in a large pan with 4 tbsp of extra virgin olive oil.
Spice with cumin seeds and paprika powder.
Spice with cumin seeds and paprika powder.
Let the herbs fry on a low flame.
Let the herbs fry on a low flame.
Then add the red lentils to the sauté, previously rinsed under running water and drained well.
Then add the red lentils to the sauté, previously rinsed under running water and drained well.
Also add the potatoes, peeled and cut into pieces.
Also add the potatoes, peeled and cut into pieces.
Mix carefully with a wooden spoon.
Mix carefully with a wooden spoon.
Pour the boiling vegetable broth.
Pour the boiling vegetable broth.
Add the tomato pulp, season with salt, cover with a lid and leave to cook for about 30 minutes.
Add the tomato pulp, season with salt, cover with a lid and leave to cook for about 30 minutes.
When the potatoes are well cooked and the sauce has thickened, remove from the heat.
When the potatoes are well cooked and the sauce has thickened, remove from the heat.
Blend the ingredients with an immersion blender until you obtain a creamy and smoothy mixture.
Blend the ingredients with an immersion blender until you obtain a creamy and smoothy mixture.
Pour the filtered lemon juice and mix carefully.
Pour the filtered lemon juice and mix carefully.
Divide the soup onto individual plates, garnish with a sprig of fresh mint and a slice of lemon. Enjoy!
Divide the soup onto individual plates, garnish with a sprig of fresh mint and a slice of lemon. Enjoy!
What Else Can I Add to This Soup?
If you like, you can add a clove of garlic, some ground cardamom seeds, or some coriander. For a fresh, citrusy note, we suggest finishing the soup with some filtered lemon juice after blending it with an immersion blender.
How to Store Any Leftovers
If you have any leftovers, the red lentil soup can be stored in the refrigerator, in an airtight container, for up to 2 days.
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