Turkish Lentil Soup (Mercimek Corbasi) is a nation’s favorite 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.
Red lentils are very popular in Turkish cuisine. Also, they are very nutritious and packed with vitamin B and potassium. This hearty and delicious lentil soup makes a great light lunch or dinner when served with delicious Bazlama (Turkish Flatbread) and a bowl of Greek Salad.
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. It is super simple and quick to prepare, and it has a short cooking time which makes it perfect for an easy weekday meal.
Red lentils are widely used in Turkish cuisine thanks to their soft texture and versatility. Dishes such as Ezogelin Soup and Mercimek Kofte (Lentil Balls) are few popular Turkish dishes made with red lentils.
How to Make Turkish Lentil Soup?
It is very easy to make this healthy soup and it takes very little time to cook. All you need is a medium size pan and few ingredients from your pantry/fridge. To achieve the best results, you need to follow few simple steps:
- To make this delicious soup, place a pan on medium heat then add the butter and 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, to enhance their flavour then add the red lentils along with the stock.
- 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.
- Remove the pan from the heat, using a hand blender or food processor, puree the soup until smooth, almost creamy. Taste and season with more salt and black pepper.
Yes, the lentil has lots of health benefits and also they are very affordable. They are high in protein, low in fat, full of fiber, and a good source of iron. They are also good for your bones and a very good source of folic acid.
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 chili 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!) or Bazlama (Turkish Flatbread)?
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!
Lentil Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- ⅓ TSP paprika
- ½ TSP freshly ground black pepper
- 1 TSP 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 TSP paprika (for garnish)
- 1 TSP dried mint (for garnish)
Instructions
- Place a pan on medium heat then add the butter and olive oil.
- Add the onions along with the garlic and saute 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 flavor 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 few minutes.
- Taste the soup and season with more salt and black pepper.
- Garnish with few drops of butter and serve with lemon wedges while still hot.
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
Super easy