Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
326 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mediterranean, Turkish
Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi)
Description
This soup blends red lentils with diced potatoes and carrots cooked with sautéed onions and garlic in olive oil. Paprika, freshly ground black pepper, and salt bring warmth and depth. The mixture is simmered in vegetable or chicken stock until all the vegetables and lentils are soft. After cooking, it is puréed to a creamy consistency that’s smooth but not overly thick.
The finishing touch is a garnish of melted butter infused with paprika and dried mint, gently simmered to release their flavors before spooning over the soup. This adds a fragrant and rich layer that complements the lentils’ earthiness. The soup’s texture is velvety, and the gentle spices balance the natural sweetness of the carrots and potatoes.
Kirmizi Mercimek Corbasi is commonly served during Ramadan for its nourishing qualities but can be enjoyed any time. It pairs well with crusty bread or a light salad to complete a meal. Adjusting the stock amount can control the soup thickness according to preference.
Sautéing the onions and garlic before adding lentils boosts the flavor. You can replace butter with olive oil for a vegan option and use vegetable stock for a vegetarian-friendly soup. Leftover roast potatoes and carrot or swede mash can be added to enhance the soup as well.
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- ⅓ teaspoon paprika
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt
- 1 small potato diced roughly 2 cm size, approx 100-120 grams
- 1 small carrot diced roughly 2 cm size, approx 100-120 grams
- 200 g red lentils (1 cup)
- 1 l vegetable stock 5 cups, or chicken stock
- 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, 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, 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, and puree the soup until smooth, and almost creamy.
- Melt the butter on low heat and add the paprika along with the dried mint to the 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.
Notes
- Adjust the soup thickness by varying the amount of stock used during cooking.
- Sautéing onions and garlic before adding lentils deepens the flavor base.
- Use leftover roast vegetables like potatoes and carrots to add to the soup for extra texture and flavor.
- Replace butter with olive oil and use vegetable stock to prepare a vegan version of the soup.
- This red lentil soup is commonly enjoyed during Ramadan for its nutritional value.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 1639mg | 68% |
| Potassium | 754mg | 16% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 2892IU | 58% |
| Vitamin C | 16mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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