TurkishSoupVegetarianGluten-Free

Mercimek Çorbası

Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6
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Ingredients

Units
  • 1 cup red lentils (200g), rinsed
  • 1 large onion (7.1 oz), diced
  • 3 tablespoons olive oil (45ml)
  • 1 large carrot (5.3 oz), diced
  • 1 medium potato (5.3 oz), diced
  • 6 cups vegetable or water (1.4 liters)
  • 1 teaspoon ground cumin (5g)
  • 1 teaspoon Aleppo pepper or red pepper flakes (3g)
  • 1 teaspoon salt (6g), or to taste
  • 1/2 teaspoon black pepper (1g)
  • 3 tablespoons fresh lemon juice (45ml)
  • 2 tablespoons fresh mint, chopped (optional, 6g)
  • Water for adjustment as needed (up to 1 cup/240ml)

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat for 1 minute until shimmering.

  2. 2

    Add diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

  3. 3

    Add carrot and potato, cooking for another 2 minutes while stirring to coat with oil.

  4. 4

    Add the rinsed red lentils to the pot and stir well to combine with the vegetables for 1 minute.

  5. 5

    Pour in 6 cups of vegetable broth or water, bring to a boil over high heat (about 5 minutes), then reduce heat to medium-low and simmer uncovered for 20-25 minutes until lentils and vegetables are completely soft and breaking apart.

  6. 6

    Add cumin, Aleppo pepper, salt, and black pepper, stirring to distribute evenly.

  7. 7

    Using an immersion blender, blend the soup for 2-3 minutes until smooth and creamy, or carefully transfer in batches to a blender and purée until desired consistency is reached.

  8. 8

    Stir in fresh lemon juice and adjust seasoning to taste, adding more salt, pepper, or lemon as needed.

  9. 9

    If the soup is too thick, add warm water 1/4 cup (60ml) at a time until reaching desired consistency.

  10. 10

    Simmer for 2 more minutes, then ladle into bowls and garnish with fresh mint and a drizzle of olive oil if desired.