Turkish Red Lentil Soup Recipe (Mercimek Corbasi)
Turkish lentil soup is ready in 30 minutes and is so easy to make. You can make this healthy and delicious soup with just a handful of ingredients.
Servings: 4 servings
- 2 tablespoon olive oil
- 1 large onion chopped
- ½ tablespoon tomato paste
- 1 carrot chopped
- 1 ½ cups red lentils
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 tsp Aleppo pepper
- ½ tsp black pepper
- 6 cups water
Heat olive oil in a pot over medium heat.
Saute onion until golden. Add tomato paste and cook for a minute.
Add in carrots and cook for a couple of minutes.
To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
Serve warm with a squeeze of lemon.
- You can add one potato (chopped) to this recipe if you would like it to be more filling.
- If you don't like carrots, you can leave them out in this recipe.
- Store the leftovers in a glass airtight container for up to 3 days. To reheat, place the soup in a sauce pan with ⅓ cup water and reheat over medium heat.
Calories: 327kcal | Carbohydrates: 47g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Sodium: 641mg | Potassium: 787mg | Fiber: 22g | Sugar: 4g | Vitamin A: 2753IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 6mg