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5.0 from 21 votes

Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi)

Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi in Turkish) is a light, nutritious and comforting soup made with red lentils, vegetables, spices and stock. 

Prep Time
5 mins
Cook Time
5 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 freshly ground black pepper
  • 1 teaspoon 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 l vegetable or chicken stock (5 cups)
  • 30 g butter (for garnish)
  • 1 teaspoon paprika (for garnish)
  • 1 teaspoon dried mint (for garnish)

Instructions

    Cup of Yum
  1. Place a pan on medium heat then add the olive oil.
  2. Add the onions along with the garlic and sauté until soft and translucent.
  3. Add the paprika, salt, and freshly ground black pepper, and cook until fragrant while stirring constantly for about 30 seconds.
  4. 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.
  5. 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.
  6. Cook for 25 to 30 minutes, or until the lentils, carrots, and potatoes are soft.
  7. Remove the pan from the heat, using a hand blender or food processor, and puree the soup until smooth, and almost creamy.
  8. Melt the butter on low heat and add the paprika along with the dried mint to the butter, gently simmer for a few minutes.
  9. Taste the soup and season with more salt and black pepper.
  10. Garnish with a few drops of mint&paprika infused butter and serve with lemon wedges while still hot.

Notes

  •  
  • Adjust the texture of Lentil Soup to your taste by adding or reducing the amount of the stock.
  • Sautéing onions and garlic in olive oil before adding the lentils and broth enhances the soup's flavor base.
  • Mercimek Corbasi is a great way to use up leftover roast potatoes and carrot&swede mash from your roast dinner! 
  • You can replace butter with olive oil and use vegetable stock to make this delicious Mercimek Corbasi vegan friendly.
  • Red Lentil Soup - Kirmizi Mercimek Corbasi is possibly the most preferred soup during Ramadan as it is healthy, full of nutrition, and very easy to put together.
  • This recipe is super easy to make, and ready in just 30 minutes, perfect dish for a busy weeknight dinner!

Nutrition Information

Calories 326kcal (16%) Carbohydrates 45g (15%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 16mg (5%) Sodium 1639mg (68%) Potassium 754mg (22%) Fiber 17g (68%) Sugar 5g (10%) Vitamin A 2892IU (58%) Vitamin C 16mg (18%) Calcium 52mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

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.