Description
This traditional Turkish Lentil Soup (Mercimek Çorbası) is a comforting and nutritious dish made from red lentils, vegetables, and aromatic spices. Smooth and velvety, it is flavored with cumin and tomato paste, and served with a vibrant Aleppo pepper chili oil garnish, fresh parsley, and lemon wedges. Perfect for a wholesome meal, it combines hearty ingredients with simple cooking techniques to bring authentic Turkish flavors to your table.
Ingredients
Vegetables and Lentils
- 1 large onion, diced
- 1 large carrot, chopped
- 2 large garlic cloves, diced
- 1 small potato, cubed
- 1 cup dried red lentils
Spices and Flavoring
- 3 tablespoons tomato paste
- 1 tablespoon Turkish pepper paste (biber salçası) – optional
- 1 teaspoon cumin powder
- Salt and black pepper to taste
- 2 teaspoons Aleppo pepper (pul biber)
Liquids and Fats
- 6-7 cups water or light vegetable broth (preferably water with 1 bouillon stock cube)
- 2 tablespoons extra virgin olive oil (for sautéing)
- 2-3 tablespoons extra virgin olive oil or butter (for chili oil garnish)
Garnish and Serving
- Fresh lemon wedges
- Chopped parsley
- Turkish bread or Persian flatbread for serving
Instructions
- Prepare the vegetables: Dice the onion and garlic, and chop the carrots and potato into cubes, ready for cooking.
- Sauté the onion: Heat 1 tablespoon of olive oil in a large pot over low to medium heat. Add the diced onion with a pinch of salt and cook gently until softened and translucent.
- Add garlic and spices: Stir in the diced garlic, cumin powder, tomato paste, and the second tablespoon of olive oil. Cook for 3-5 minutes until aromatic and the tomato paste has fried down, enhancing the soup’s depth of flavor.
- Add lentils and vegetables: Mix in the red lentils and chopped carrots, stirring well. Pour in 6 cups of water along with the bouillon stock cube and add the cubed potato. Season generously with salt and black pepper.
- Simmer the soup: Cover the pot and simmer over low heat for 15-20 minutes until the lentils and vegetables are tender and cooked through.
- Blend the soup: Remove the pot from heat and use an immersion blender to blend the soup until smooth and velvety. If the soup is too thick, stir in additional boiling water up to 1 cup to reach your preferred consistency. Taste and adjust seasoning as needed.
- Prepare the chili oil garnish: In a small pan, heat 2-3 tablespoons of olive oil or butter over low heat. Add the Aleppo pepper and gently stir for 2-3 minutes until the oil takes on a rich orange-red color, then remove from heat.
- Serve: Ladle the soup into bowls, drizzle with the spicy Aleppo pepper chili oil, and sprinkle with chopped parsley. Add a generous squeeze of fresh lemon juice before serving. Accompany with Turkish bread or Persian flatbread for a complete meal.
Notes
- You can omit the Turkish pepper paste (biber salçası) if unavailable, or substitute with mild chili paste for a slightly different flavor.
- The soup can be made vegetarian or vegan by ensuring vegetable broth or water is used instead of meat-based stock cubes.
- The Aleppo pepper chili oil adds authenticity and a unique mild heat, but you can adjust the amount or use paprika if Aleppo pepper is not accessible.
- Lentils cook quickly, so avoid overcooking to prevent a powdery texture.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a thicker soup, reduce the amount of added water; for thinner, add more broth gradually.
