Mercimek Corbasi (Turkish Red Lentil Soup) is a nation's favourite and it is almost on every restaurant's menu. It is quite similar to Ezogelin Soup which is another type of Turkish legume soup, and it can be quite confusing when you want to order in a restaurant. This extremely delicious & creamy soup is super easy to make in just half an hour!
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Red lentils are widely used in Turkish cuisine thanks to their soft texture and versatility. Also, they are very nutritious and packed with vitamin B and potassium. Dishes such as Ezogelin Soup and Mercimek Kofte (Lentil Balls) are a few popular Turkish dishes made with red lentils.
Soup has a very special place during the fasting period of Ramadan and the evening meal traditionally starts with a piece of olive or date followed by a bowl of warm&cosy soup. And Kirmizi Mercimek Corbasi (Red Lentil Soup) is possibly the most preferred soup as it is healthy, full of nutrition and very easy to put together.
Why This Recipe Works?
- You can make this Turkish Red Lentil Soup with simple pantry ingredients like red lentils, onions, garlic, and spices without any trip to the supermarket.
- You can replace butter with olive oil and use vegetable stock to make this delicious Mercimek Corbasi vegan friendly.
- It is super simple and quick to prepare, and it has a short cooking time which makes it perfect for an easy weekday meal.
- It is full of nutrition, extremely delicious and super creamy without any cream added.
Ingredients and Substitutes
- Red Lentils - These edible legumes are a kitchen staple in Turkey and are used for making soups such as Ezo Gelin Corba, or vegetarian meatballs - Mercimek Kofte (Lentil Balls) or even filling for boreks. You can easily find them in large supermarkets or Middle Eastern shops.
- Carrots - A small size of carrot is added for some extra flavour, colour and nutrition.
- Potatoes - It provides a creamy texture as well as flavour.
- Onions - Gently sauté them with butter until soft. You can use brown, white or yellow onions.
- Olive Oil - Use a good quality olive oil to gently sauté the onions.
- Garlic - It is a great flavouring and widely used for many Turkish dishes. Use fresh garlic if possible. Roughly chop it before adding to the soup.
- Spices - This soup recipe calls for simple spices such as freshly ground black pepper and paprika. Adjust the amount to your taste and add some chilli if you want a bit of heat!
- Butter - Gently melt the butter and infuse with dried mint and paprika for extra depth of flavour and garnish your soup with a few drops of this butter.
Step-by-Step Instructions
It is extremely easy to make Lentil Soup. However, to achieve the best results, you need to follow a few simple steps:
Prepare the Soup Base
To make this delicious soup, place a pan on medium heat then add the olive oil. Add the onions along with the garlic and sauté until soft and translucent.
Add the paprika, salt and freshly ground black pepper, and cook until fragrant while stirring constantly for about 30 seconds.
Pour in the potatoes and carrots, cook for a few more minutes, stirring often, to enhance their flavour then add the red lentils along with the stock.
Cook the Soup
Raise the heat to medium-high and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils, carrots and potatoes are soft.
Blitz
Remove the pan from the heat, using a hand blender or food processor, and purée the soup until smooth, almost creamy. Taste and season with more salt and black pepper. Garnish with a few drops of mint&paprika infused butter and serve with lemon wedges while still hot.
Related Recipes
For more delicious&cosy soup recipes why not try:
Yes, lentil has lots of health benefits and also they are very affordable. They are high in protein, low in fat, full of fibre, and a good source of iron. They are also good for your bones and a very good source of folic acid. And lastly, One portion of this scrumptious soup has only 266 kcal!
No, red lentils cook easily and quickly, between 15 minutes and half an hour.
The most popular way to serve this delicious and healthy soup is with lemon wedges while still hot. You can also melt some butter with chilli and dried mint to drizzle on top. Bread is the best accompaniment to this soup so why not try it with my Homemade Toast Bread (super easy and delicious!), Tawa Naan with Garlic or Bazlama (Turkish Flatbread)?
Top Tip From the Chef
You can make this delicious soup with leftover roast potatoes and carrot&swede mash from your roast dinner! Simply sauté some onions, add the lentils and stock along with your leftover vegetables from the roast dinner.
I hope you enjoy the process of making this delicious and healthy Turkish Lentil Soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Mercimek Corbasi (Turkish Lentil Soup)
Equipment
- 1 Peeler
Ingredients
- 2 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- ⅓ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 small potato (approx 100-120 grams) (diced roughly 2 cm size)
- 1 small carrot (approx 100-120 grams) (diced roughly 2 cm size)
- 200 g red lentils (1 cup)
- 1.2 litres vegetable or chicken stock (5 cups)
- 30 g butter (for garnish)
- 1 teaspoon paprika (for garnish)
- 1 teaspoon dried mint (for garnish)
Instructions
- Place a pan on medium heat then add the olive oil.
- Add the onions along with the garlic and sauté until soft and translucent.
- Add the paprika, salt, and freshly ground black pepper, cook until fragrant while stirring constantly, about 30 seconds.
- Pour in the potatoes and carrots, cook for a few more minutes, stirring often, in order to enhance their flavour then add the red lentils along with the stock.
- Raise the heat medium-high and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
- Cook for 25 to 30 minutes, or until the lentils, carrots, and potatoes are soft.
- Remove the pan from the heat, using a hand blender or food processor, puree the soup until smooth, almost creamy.
- Melt the butter on low heat and add the paprika along with the dried mint to butter, gently simmer for a few minutes.
- Taste the soup and season with more salt and black pepper.
- Garnish with a few drops of mint&paprika infused butter and serve with lemon wedges while still hot.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Ayla
Super easy
Kathleen
This soup is delicious! I’ve made it so many times I’ve lost track. Thank you!