Mercimek Çorbası (Red Lentil Soup)
The Quirky Foodster Team
Ingredients
- Olive oil or butter — 2 tbsp (30 ml)
- Onion, chopped — 1
- Carrot, chopped — 1
- Potato, chopped (optional, for extra body) — 1
- Red lentils, rinsed — 250 g (1 1/4 cups)
- Vegetable or chicken stock — 1.5 L (6 cups)
- Ground cumin — 1 tsp
- Salt — 1 tsp
- Black pepper — 1/4 tsp
- Butter, for the topping — 2 tbsp
- Paprika, for the topping — 1 tsp
- Lemon, cut into wedges, to serve — 1
Method
- Heat the olive oil in a large pot over medium heat and fry the onion and carrot for 5–6 minutes until softened.
- Add the potato, if using, and cook for 2 minutes.
- Stir in the rinsed lentils, stock, cumin, salt and pepper.
- Bring to a boil, then reduce to a simmer and cook, partially covered, for 25 minutes, until the lentils and vegetables are completely soft.
- Blend the soup with an immersion blender (or in batches in a standing blender) until smooth; thin with a little extra hot water or stock if too thick.
- Melt the butter in a small pan, stir in the paprika, and drizzle over the soup just before serving with lemon wedges.
Introduction: Mercimek çorbası, a smooth, golden red lentil soup, is arguably Turkey's most iconic soup, found on
nearly every restaurant menu and family table.
Cultural Background: Mercimek çorbası, a smooth, golden red lentil soup, is arguably Turkey's most iconic soup, found on
nearly every restaurant menu and family table. Its simplicity — lentils, onion, carrot and a squeeze of
lemon — makes it a comforting everyday staple.
Tips: Blend the soup thoroughly for the characteristic silky texture. A squeeze of fresh lemon at the table brightens the soup considerably — don't skip it.
Variations: Add a pinch of dried mint to the paprika butter for extra fragrance. Use chicken stock instead of vegetable stock for a richer, non-vegetarian version. Naturally vegetarian when made with vegetable stock, and vegan if butter is replaced with oil.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring, adding a splash of water if it has thickened.
FAQs:
Q: Why blend the soup?
A: Blending gives mercimek çorbası its signature smooth, velvety texture.
Q: Can I make it without a blender?
A: You can mash it thoroughly with a potato masher for a rustic, slightly chunkier texture.
Q: Is lemon really necessary?
A: It's a defining part of how the soup is traditionally served, cutting through the lentils' earthiness.
- Olive oil or butter — 2 tbsp (30 ml)
- Onion, chopped — 1
- Carrot, chopped — 1
- Potato, chopped (optional, for extra body) — 1
- Red lentils, rinsed — 250 g (1 1/4 cups)
- Vegetable or chicken stock — 1.5 L (6 cups)
- Ground cumin — 1 tsp
- Salt — 1 tsp
- Black pepper — 1/4 tsp
- Butter, for the topping — 2 tbsp
- Paprika, for the topping — 1 tsp
- Lemon, cut into wedges, to serve — 1
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