5 from 14 votes
Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi)
Turkish Red Lentil Soup, or Kirmizi Mercimek Corbasi, combines red lentils, potatoes, carrots, onions, and garlic simmered with spices like paprika and black pepper, then pureed to a smooth, creamy texture. Garnished with butter infused with paprika and dried mint, this soup offers comforting warmth and a balance of savoury and earthy flavors, making it suitable as a nourishing meal, especially during colder months or Ramadan.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
people
Calories:
326 kcal
Course:
Main Course, Appetizer, Soup
Cuisine:
Mediterranean, Turkish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 326
% 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.