Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)
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Spicy, vibrant, and loaded with flavor, this Turkish lentil soup will take your taste buds on vacation! It’s perfectly chunky, full of exotic vibe, and couldn’t be easier to prepare.
Love this? Try this Middle Eastern Lentil Soup and this Red Lentil Soup.
Table of contents
Why You’ll Love It
This Lentil soup transports me to the beaches of Turkey every time I take a sip!
It’s spicy, colorful, inviting, and super comforting. So, it’s the perfect dish to whip out when the cooler fall and winter weather rolls around!
It isn’t overly spicy, but it’s just enough to give the entire soup a warm richness that is simply divine!
Cooking this soup couldn’t be easier, and it’s ready to go in just 25 minutes. The best part is that everything cooks up in a single pot to make cleaning up a breeze.
Ingredients You’ll Need
- Olive oil: Crucial for frying up the aromatics.
- Yellow onion and garlic cloves: To create a rich, savory base.
- Carrots: To add a touch of sweetness.
- Red lentils: Split red lentils are the best options as they cook quickly and have a great texture. They’re also filled with protein and become creamy when cooked.
- Potato: Thickens the soup and adds a decent amount of texture.
- Tomato paste: Intensifies the flavor and adds plenty of depth.
- Sweet paprika: Gives the soup a pleasant sweetness.
- Cumin and coriander: To add earthy flavor and a hint of spiciness.
- Vegetable broth or water: Use low-sodium broth to keep this recipe healthy.
For the infused oil
- Extra virgin olive oil
- Pul biber, sweet paprika, Aleppo peppers, or red pepper flakes: Pul biber is a type of Turkish chili that isn’t overly spicy. It adds a warm and spicy flavor to the soup that isn’t too overwhelming. If you can’t find it, substitute this ingredient with Aleppo peppers or sweet paprika for a similar effect.
For serving
- Dried or fresh mint: Use fresh mint for a strong hint of herby flavor.
- Lemon wedges: For a refreshing burst of acidity!
How to Make Turkish Red Lentil Soup
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Prepare the lentils: Rinse the red lentils under cold water until the water runs clear to remove excess starch and debris.
Fry the aromatics and vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (photo 1). Then dd the garlic, diced carrots, and potatoes, and cook everything for a few minutes (photo 2).
Add the spices and lentils: Stir in the rinsed lentils, tomato paste, sweet paprika, salt, and pepper. Cook for a couple of minutes and keep stirring frequently (photos 3 and 4).
Boil and simmer the soup: Let the soup simmer for about 20-25 minutes or until the lentils and vegetables are soft. Add a bit more water or broth if necessary (photo 5).
Prepare the infused oil: While the soup is simmering, warm 3 tablespoons of extra virgin over medium heat in a small skillet. Add the pul biber or sweet paprika until the oil turns a bright red color (photo 6). Then, set it aside.
Season and serve: Adjust the seasoning if needed. Then, sprinkle the soup with chopped mint and a drizzle of the warm, red oil. Serve it hot with lemon wedges on the side.
Tips and Notes
- Blend the soup: If you want a smooth soup, take the pot off the heat and blend it with an immersion blender. This is an optional step, as a Turkish red lentil soup is usually textured with chunky bits!
- Don’t skip the lemon: Adding fresh lemon juice to the soup brings a refreshing tang, balancing the flavors and enhancing the overall taste.
- Use a starchy potato: Starchy potatoes like russet, white, or Yukon gold tend to break down easily during cooking, which will help make the soup thicker and creamier.
Serving Suggestions
- I love serving this Turkish red lentil soup with some warm flatbread.
- Lighten things up with a simple lettuce salad or Middle Eastern salad on the side!
How to Store
In the fridge: You can store this Turkish red lentil soup in an airtight container in the fridge for 3 to 4 days.
In the freezer: Divide the soup into freezer-safe containers and freeze it for up to 3 months.
Reheat: Thaw the soup in the refrigerator overnight. Reheat the soup on the stove over medium heat until it’s hot all the way through, stirring from time to time. If the soup has thickened too much, you can add a little water or broth to loosen it up. You can also reheat from frozen in the microwave.
If you try this Turkish lentil soup recipe, please leave a comment and a rating, and let me know how much you liked it!
Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion - medium, finely chopped
- 2 garlic cloves - minced
- 2 carrots - diced
- 1 ¼ cup red lentils
- 1 potato - medium, peeled and diced into small even pieces
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika - you can also use 1 teaspoon of pul biber or aleppo peppers – see note 1
- 1 teaspoon cumin
- ½ teaspoon coriander
- 4 cups water - or vegetable broth
- salt and black pepper - to taste
For the infused oil
- 3 tablespoons extra virgin olive oil
- 1 teaspoon pul biber - sweet paprika, aleppo peppers or red pepper flakes (note 1)
- For serving:
For serving:
- 1 teaspoon dried mint - or a few sprigs of fresh mint – optional
- lemon wedges - note 2
- fresh - or dried mint
Instructions
- Rinse the red lentils under cold water until the water runs clear. This helps to remove any debris and excess starch.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic, diced carrots, and diced potato, and cook for a few minutes.
- Stir in the rinsed lentils, tomato paste, sweet paprika, salt, and pepper. Cook for a couple of minutes, stirring frequently.
- Pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the soup simmer for about 20-25 minutes or until the lentils and vegetables are soft. Add a bit more water or broth if necessary.
- While the soup is simmering, in a small skillet, warm 3 tablespoons of extra virgin olive oil over medium heat and add the pul biber or sweet paprika until the oil turns to a bright red color. Then, set aside.
- For a smooth texture, you can blend the soup with an immersion blender or in batches in a regular blender. This step is optional. The original Turkish lentil soup isn’t blended, which gives it more texture.
- Adjust the seasoning if needed. Sprinkle with chopped mint and a drizzle of warm red oil. Serve hot with lemon wedges on the side. It’s perfect with some crusty bread on the side.
Notes
Nutrition
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