Turkish Lentil Soup (Mercimek Çorbası)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
27 mins
-
Total Time
32 mins
-
Servings
6 servings
-
Calories
2827 kcal
-
Course
Main Course, Soup
-
Cuisine
Turkish
Turkish Lentil Soup (Mercimek Çorbası)
Description
This Turkish Lentil Soup begins by sautéing onions, garlic, carrots, and potatoes in olive oil with kosher salt to soften and bring out sweetness. Tomato paste is then added to coat the vegetables before pouring in vegetable broth and spices including Aleppo pepper, cumin, and coriander, which provide warmth and a mild heat.
Red lentils are stirred in and the soup is brought to a boil, then simmered gently until all ingredients are tender. The soup is blended to a smooth consistency, creating a velvety texture that carries the spices and vegetable flavors evenly. The use of Aleppo pepper offers a distinctive, moderate chili flavor unique to this recipe.
Serving with lemon wedges allows for a fresh acidity to balance the savory soup. The soup can be enjoyed on its own or as a starter alongside traditional Turkish dishes or fresh pita bread.
If you don’t have an immersion blender, blending with a standard blender after cooling is effective. Leftovers keep well refrigerated for up to five days or can be frozen for longer storage.
Ingredients
- 5 tablespoons extra virgin olive oil
- 1 yellow onion chopped, medium
- 3 garlic minced, divided, cloves
- 2 to 3 carrot peeled and chopped
- 1 russet potato peeled and small diced or chopped, medium
- kosher salt
- 2 tablespoons tomato paste
- 6 cups vegetable broth low-sodium
- 2 teaspoons Aleppo pepper divided
- 1 teaspoon cumin
- ½ teaspoon Coriander
- 1 cup red lentils picked over and rinsed
- 1 lemon cut into wedges, large
Instructions
- In a large Dutch oven or cooking pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering.
- Add the onions, 2 minced garlic cloves, carrots, and potatoes. Season with a good dash of kosher salt, and cook, stirring occasionally until the vegetables have softened (about 5 to 7 minutes).
- Add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon of Aleppo-style pepper and the rest of the spices.
- Add the lentils and stir.
- Allow the soup to come to a rolling boil for 4 to 5 minutes, then lower the heat and cover the Dutch oven with the lid leaving a small opening.
- Let the soup simmer on the lowest heat setting for about 15 to 20 minutes or until the lentils and the vegetables are completely tender. (Check occasionally and give the soup a stir as needed. If it is getting too thick, add a little bit more vegetable broth about ½ to 1 cup more).
- Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup to a standard blender, let some of the steam escape. Blend in batches until all of the soup is smooth.)
- To finish, in a small skillet, warm about 3 tablespoons extra virgin olive oil over medium heat. Add the remaining Aleppo pepper and minced garlic and cook briefly until the garlic is golden brown and the oil has taken on a red hue from the Aleppo pepper. Remove from the heat and pour the warmed oil all over the soup.
- Serve with lemon wedges to the side.
Notes
- Use a standard blender if you do not have an immersion blender; ensure the soup is cooled before blending to prevent accidents.
- Serve this soup as a starter before grilled meats or with warm pita and a Turkish salad like piyaz for a full meal.
- Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for extended keeping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2827 kcal
% Daily Value*
| Calories | 282.7kcal | 14% |
| Carbohydrates | 34.8g | 12% |
| Protein | 10.6g | 21% |
| Fat | 12.3g | 19% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 8.7g | 44% |
| Sodium | 266.6mg | 11% |
| Potassium | 630.8mg | 13% |
| Fiber | 12.5g | 50% |
| Sugar | 4.7g | 9% |
| Vitamin A | 3697.1IU | 74% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 47.3mg | 5% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
