Turkish Red Lentil Soup, or “mercimek çorbası,” is a warm and comforting dish that is perfect for any time of the year. This creamy soup is packed with flavors and nutrients, making it a great meal option for both vegans and meat lovers alike. Its simplicity and deliciousness have made it a staple in Turkish cuisine. In this article, we will explore why you should make this recipe, how to prepare it, and some tips for serving and storing it.
Why make this recipe
This Turkish Red Lentil Soup is not only easy to prepare but also full of health benefits. Lentils are high in protein, fiber, and essential vitamins. The combination of carrots, potatoes, and spices adds depth and flavor, creating a dish that is both satisfying and nourishing. Moreover, it is a budget-friendly option that can feed a crowd. Whether it is a cozy dinner or a gathering with friends, this soup fits perfectly.
How to prepare Turkish Red Lentil Soup
Making Turkish Red Lentil Soup is a straightforward process that requires only a few ingredients and steps. Follow along to create this delightful soup that will warm your heart and home.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 large onion (chopped)
- 2 carrots (chopped)
- 1 rib celery (chopped)
- 3 cloves garlic (minced or grated)
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 medium potatoes (peeled and cut into small pieces)
- 8 cups vegetable broth (add 4 cups at a time if your pot is not big enough)
- 2 cups split red lentils (dried, not canned)
- 1½ teaspoons salt
- 2 twists black pepper
- 1 lemon (cut into wedges)
- 1 handful flat-leaf parsley (chopped)
- Pita bread
- Chili oil (made with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil)
Steps:
- Heat 2 tablespoons of extra virgin olive oil in a large pot.
- Add 1 large chopped onion, 2 chopped carrots, and 1 chopped rib of celery. Sauté on medium heat for about 4 minutes, stirring often.
- Add 3 cloves of grated garlic, 1 teaspoon of ground cumin, and 2 tablespoons of tomato paste. Fry for one more minute until fragrant.
- Then, add 2 medium potatoes, peeled and cut into small pieces so they cook quickly. Next, pour in 8 cups of vegetable broth and add 2 cups of rinsed split red lentils.
- Season with 1½ teaspoons of salt and 2 twists of black pepper. Let it simmer on medium heat for about 15 to 20 minutes or until the lentils and potatoes are cooked and tender.
- Blend the soup with an immersion blender until smooth. Taste and adjust for salt if needed.
- Serve in a bowl with a squeeze of lemon juice, 1 handful of chopped flat-leaf parsley, and a drizzle of chili oil.
- To make the chili oil, warm up 4 tablespoons of olive oil or butter in a pan, add 1 teaspoon of red pepper flakes and 1 crushed garlic clove. Fry for 1 minute on low heat.
- For a complete meal, serve it with warm pita bread or crusty bread and top it with roasted chickpeas.
How to serve Turkish Red Lentil Soup
Serve the soup hot in bowls, garnished with fresh parsley and a squeeze of lemon juice. A drizzle of chili oil adds a spicy kick. Pair it with warm pita bread or crusty bread for a delightful meal.
How to store Turkish Red Lentil Soup
You can store the soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Tips to make Turkish Red Lentil Soup perfectly
- Make sure to rinse the lentils before adding them to the pot to remove any dirt or debris.
- Adjust the thickness of the soup by adding more or less broth, depending on your preference.
- Taste the soup as it cooks and adjust the seasoning as needed.
Variations
- You can add other vegetables like spinach or kale for extra nutrition.
- If you want a creamier texture, you can stir in a splash of coconut milk or heavy cream at the end.
- For a spicier version, add more chili flakes or even diced jalapeños.
FAQ
- Can I use canned lentils instead of dried?
- It’s best to use dried lentils for this recipe. Canned lentils will not give the same texture and might affect the cooking time.
- Is this soup gluten-free?
- Yes, this Turkish Red Lentil Soup is naturally gluten-free as it contains no wheat or gluten-containing ingredients.
- Can I make this soup in advance?
- Yes, this soup actually tastes even better the next day! You can make it ahead of time and reheat it for a quick meal.
Enjoy cooking and indulging in this warm, savory Turkish Red Lentil Soup! It’s sure to become a favorite in your kitchen.
Turkish Red Lentil Soup
A warm and creamy Turkish Red Lentil Soup that’s packed with flavors, making it a healthy and comforting meal option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Turkish
- Diet: Vegan
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (chopped)
- 2 carrots (chopped)
- 1 rib celery (chopped)
- 3 cloves garlic (minced or grated)
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 medium potatoes (peeled and cut into small pieces)
- 8 cups vegetable broth
- 2 cups split red lentils (dried)
- 1½ teaspoons salt
- 2 twists black pepper
- 1 lemon (cut into wedges)
- 1 handful flat-leaf parsley (chopped)
- Pita bread
- Chili oil (made with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil)
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large pot.
- Add the chopped onion, carrots, and celery. Sauté on medium heat for about 4 minutes, stirring often.
- Add the grated garlic, ground cumin, and tomato paste. Fry for one more minute until fragrant.
- Add the potatoes and pour in the vegetable broth. Add the rinsed lentils and season with salt and black pepper.
- Let it simmer on medium heat for about 15 to 20 minutes or until the lentils and potatoes are cooked and tender.
- Blend the soup with an immersion blender until smooth. Adjust seasoning to taste.
- Serve hot, garnished with lemon juice, parsley, and chili oil.
- To make chili oil, warm 4 tablespoons of olive oil in a pan, add red pepper flakes and crushed garlic. Fry for 1 minute on low heat.
Notes
Rinse lentils before use to remove dirt. Adjust broth for desired thickness. Taste as it cooks for seasoning.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Turkish, soup, lentil, vegan, healthy, comfort food