Mercimek Corbasi (Turkish Lentil Soup)

40 min

2 servings

This comforting and classic Turkish lentil soup recipe features red lentils and spices and is ready in under an hour. Not only is this Turkish Lentil Soup easy to make, but it's also packed with flavors and nutrition, thanks to the many veggies used in the recipe and the mild, delicious spices that make it unique and different.

Plus, it's creamy without using heavy cream!

Servings: 2

Ingredients

1 cup (250 g or 8.8 oz) red lentils, washed and soaked for 20 minutes
1 tablespoon (15 g or 0.5 oz) butter
2 tablespoons (30 ml or 1 fl oz) olive oil
1 onion, sliced or chopped
3 cloves garlic, cut in half
1 medium potato, cut into cubes (about 150 g or 5.3 oz)
1 medium carrot, diced (about 100 g or 3.5 oz)
1 tablespoon (15 g or 0.5 oz) tomato paste
1 teaspoon (2 g or 0.07 oz) dried oregano
2 tablespoons (30 g or 1 oz) tatli biber salçasi (Turkish sweet pepper paste)
Juice of 1 to 2 lemons, to taste (about 30-60 ml or 2-4 tablespoons)
1 teaspoon (5 g or 0.17 oz) salt, or to taste
1/2 teaspoon (1 g or 0.035 oz) freshly ground black pepper, or to taste

Cooking Instructions

Start by heating a pan over medium heat and adding 1 tablespoon (15 g or 0.5 oz) butter and 2 tablespoons (30 ml or 1 fl oz) olive oil. When the butter melts, add the onion and sauté until translucent. Then add the garlic and cook for another minute.

Add the cubed potato and diced carrot, and cook for three minutes, stirring occasionally. Then add 1 tablespoon (15 g or 0.5 oz) tomato paste and cook for another two minutes. Add the dried oregano, Turkish sweet pepper paste, and black pepper (reserve the salt for later), and stir well to combine.

Add the drained red lentils to the pan and stir for one minute. Pour in 4 cups (1 liter or 34 fl oz) of water or chicken bouillon and stir the mixture. Bring to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, until the lentils and vegetables are soft.

Blend the mixture with a hand or immersion blender until smooth. Season the soup with 1 teaspoon (5 g or 0.17 oz) salt, or adjust to taste.

To make the spiced butter, melt 1 tablespoon (15 g or 0.5 oz) butter in a small pan and add 1 teaspoon (2 g or 0.07 oz) paprika powder. Mix well, then drizzle about 2 teaspoons of this spiced butter over each serving of lentil soup.

Chef's Note

Enjoy!