Classic Turkish Lentil Soup (Mercimek Çorbası)
Traditional dish · Turkish
A comforting and hearty classic Turkish red lentil soup, known for its smooth texture and vibrant flavor, often served with a squeeze of lemon and a drizzle of chili-infused butter.
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Ingredients
- Red lentils1 cup
- Onion1 medium
- Carrot1 medium
- Potato1 small
- Garlic2 cloves
- Vegetable broth6 cups
- Olive oil2 tablespoons
- Butter2 tablespoons
- Lemon1/2
- Dried mint1 teaspoon
- Red pepper flakes1/2 teaspoon
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Rinse the red lentils thoroughly.
- 2
Chop the onion, carrot, and potato into rough pieces.
- 3
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and potato. Sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Add the rinsed red lentils, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are very tender.
- 6
Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Return to the pot if necessary.
- 7
In a small saucepan, melt the butter over medium heat. Stir in the dried mint and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the spices.
- 8
Ladle the soup into bowls. Drizzle the chili-mint butter over the top. Serve hot with lemon wedges.
