Mercimek çorbası – Turkish red lentil soup Recipe
Mercimek çorbası is a thick, velvety red lentil soup that in Turkey is served both at home and in small eateries along busy streets. It is often the first course before lunch or a warm meal after a long day of work. Its flavor is reminiscent of a blend between a lentil cream soup and a delicate vegetable broth, with a lemony accent.
This classic Turkish red lentil soup is simple to make yet full of comforting flavor. The combination of creamy lentils, gentle spices and a bright touch of lemon makes it both nourishing and refreshing. It is a staple of everyday Turkish cooking and works equally well as a light lunch or a starter.
Chef's tips
Rinse the lentils thoroughly – this helps the soup cook evenly and gives it a smoother texture. Blend the soup very well for a velvety finish, and adjust the thickness with hot water or broth at the end. Do not skip the lemon juice added directly on the plate – it really lifts the flavor.
How to serve
Serve in warm bowls with lemon wedges on the side so everyone can adjust the acidity to their taste. Add a drizzle of chili oil or melted butter with paprika on top for a more authentic Turkish touch. Pair with fresh bread, pita or simple flatbread and a crisp salad.
Ingredients
- red lentils dry - 200 g
- carrot medium - 1 piece
- potatoes small or 1 larger one - 2 pieces
- onion medium - 1 piece
- garlic - 2 cloves
- butter - 25 g
- vegetable oil - 1 tablespoon
- vegetable broth or chicken broth - 1.2 l
- tomato paste - 1 tablespoon
- ground cumin - 0.5 teaspoons
- sweet paprika powder - 1 teaspoon
- salt to taste
- black pepper to taste
- lemon for serving, in wedges - 1 piece
- parsley chopped, optional - 2 tablespoons
Preparation
- Rinse the lentils in a sieve under cold running water until the water is almost clear.
- Peel the carrot, potatoes and onion, then cut them into small cubes. Peel the garlic and finely chop it.
- In a large pot, heat the butter with the oil over medium heat until the butter melts.
- Add the onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the carrot, potatoes and garlic. Sauté for 3–4 minutes, stirring, until the vegetables are slightly glossy and fragrant.
- Add the tomato paste, cumin and sweet paprika. Stir for about 1 minute, until the spices become very fragrant.
- Add the rinsed lentils, pour in the broth and add a pinch of salt. Stir and bring to a boil.
- Reduce the heat to low, cover the pot with a lid and cook for 20–25 minutes, until the lentils and vegetables are very soft and starting to fall apart. Stir occasionally so nothing sticks to the bottom.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. If it is too thick, add a little hot water or broth.
- Season with salt and pepper to taste. Heat for another 2–3 minutes over low heat, stirring.
- Serve the soup hot, drizzled with lemon juice directly on the plate and sprinkled with parsley.
Storage
Zupę przechowuj w szczelnym pojemniku w lodówce do 3 dni. Możesz ją też zamrozić na 2–3 miesiące; po rozmrożeniu podgrzej na małym ogniu, dolewając trochę wody, bo gęstnieje podczas przechowywania.
