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Classic Turkish Red Lentil Soup (Mercimek Çorbası)
Traditional dish · Turkish
A hearty and comforting classic Turkish red lentil soup, known for its smooth texture and vibrant color, often served with a squeeze of lemon and a drizzle of spiced butter.
Ingredients
- Red Lentils1 cup
- Onion1 medium
- Carrot1 medium
- Garlic2 cloves
- Vegetable Broth6 cups
- Olive Oil2 tablespoons
- Dried Mint1 teaspoon
- Cumin1/2 teaspoon
- Red Pepper Flakes1/4 teaspoon
- Saltto taste
- Black Pepperto taste
- Lemonfor serving
- Butter2 tablespoons (for garnish)
Steps
- 1
Rinse the red lentils thoroughly.
- 2
Finely chop the onion, carrot, and garlic.
- 3
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrot and sauté until softened, about 5-7 minutes.
- 4
Add the garlic, dried mint, cumin, and red pepper flakes. Cook for 1 minute until fragrant.
- 5
Add the rinsed red lentils and vegetable broth to the pot. 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 (in batches if necessary) or use an immersion blender to puree until smooth.
- 7
Return the pureed soup to the pot. Season with salt and black pepper to taste. Reheat gently if needed.
- 8
While the soup reheats, melt the butter in a small pan. Stir in a pinch of red pepper flakes if desired.
- 9
Ladle the soup into bowls. Drizzle with the spiced butter and serve hot with lemon wedges.
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