Name: Turkish Red Lentil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 carrots, chopped; 1 rib celery, chopped; 3 cloves garlic, minced or grated; 1 teaspoon ground cumin; 2 tablespoons tomato paste; 2 medium potatoes, peeled and cut into small pieces; 8 cups vegetable broth; 2 cups split red lentils (dried, not canned); 1 ½ teaspoons salt; 2 twists black pepper; 1 lemon, cut into wedges; 1 handful flat-leaf parsley, chopped; Pita bread (optional, for serving); Chili oil (optional, made with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil)

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Turkish Red Lentil Soup, or Mercimek çorbası, is a comforting and flavorful dish that has become a staple of Turkish cuisine. With a base of red lentils, vegetables, and warm spices, this hearty soup is perfect for a cozy meal. The addition of fresh lemon and parsley adds a bright, tangy finish that elevates the flavors. Whether you’re looking for a light dinner or a satisfying starter, this soup is sure to hit the spot.

Why You’ll Love This Recipe

This Turkish Red Lentil Soup is rich, nutritious, and bursting with flavor. The combination of earthy red lentils, savory vegetables, and aromatic spices makes it a comforting dish that’s both healthy and filling. The smooth texture, achieved by blending the soup, is complemented by the freshness of lemon and parsley, making it a balanced and satisfying meal. Plus, it’s quick to prepare and can easily be made in advance for a hearty weeknight dinner or lunch. Turkish Red Lentil Soup

Ingredients

For the Soup:

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 carrots, chopped
1 rib celery, chopped
3 cloves garlic, minced or grated
1 teaspoon ground cumin
2 tablespoons tomato paste
2 medium potatoes, peeled and cut into small pieces
8 cups vegetable broth (add 4 cups at a time if your pot is not big enough)
2 cups split red lentils (dried, not canned)
1 ½ teaspoons salt
2 twists black pepper
1 lemon, cut into wedges
1 handful flat-leaf parsley, chopped

For Serving (Optional):

Pita bread
Chili oil (made with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté for 4 minutes, stirring often.
Add the minced or grated garlic, ground cumin, and tomato paste. Cook for an additional minute until fragrant.
Add the chopped potatoes, followed by the vegetable broth and rinsed red lentils. Stir to combine.
Season with 1 ½ teaspoons salt and 2 twists of black pepper. Bring to a simmer and cook for 15-20 minutes, or until the lentils are tender and the potatoes are fork-tender.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a standing blender in batches.
Taste and adjust the seasoning, adding more salt if necessary.
Serve the soup in bowls with a squeeze of lemon juice, a handful of chopped parsley, and a drizzle of chili oil (if using).
For a complete meal, serve with warm pita bread or crusty bread, and top with roasted chickpeas.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 people
Calories: 220 kcal per serving

Variations

Add greens: For extra nutrition, try adding spinach, kale, or Swiss chard to the soup toward the end of cooking.
Spicy version: If you like a bit of heat, you can add a pinch of cayenne pepper or extra red pepper flakes to the soup or the chili oil.
Protein boost: Add cooked chicken or chickpeas for a heartier, protein-packed version of the soup.

Storage/Reheating

Storage: This soup keeps well in the fridge for 3-4 days in an airtight container. It can also be stored in the freezer for up to 3 months.
Reheating: Reheat the soup on the stove over medium heat until warmed through. If it’s too thick after being stored, add a little more broth or water to reach your desired consistency.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the refrigerator for up to 4 days. It also freezes well, making it perfect for meal prep.

2. Can I use another type of lentil?

Red lentils are preferred for their quick cooking time and ability to break down into a smooth texture, but yellow lentils can be used as a substitute.

3. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used if you prefer a non-vegetarian version of this soup. It will add a richer flavor to the soup.

4. Do I have to blend the soup?

Blending the soup gives it a smooth, creamy texture, but you can skip this step if you prefer a chunkier consistency. Just mash the potatoes with a fork for some texture.

5. How do I make this soup spicier?

For a spicier version, you can add red pepper flakes, cayenne pepper, or a finely chopped chili pepper to the soup.

6. Can I add more vegetables to this soup?

Absolutely! Feel free to add more vegetables such as zucchini, spinach, or bell peppers for additional flavor and nutrition.

7. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as it contains no wheat products.

8. How can I make this soup vegan?

This recipe is already vegan, as it uses vegetable broth and does not include any animal products.

9. Can I skip the lemon and parsley topping?

The lemon and parsley add a fresh, tangy finish, but you can skip them if you prefer a more straightforward soup. The soup will still be delicious without it.

10. Can I use canned lentils?

It’s best to use dried lentils for this recipe as they absorb the flavors and create a better texture. Canned lentils won’t yield the same results.

Conclusion

Turkish Red Lentil Soup is a rich, warming dish that’s perfect for any time of year. With its hearty lentils, vegetables, and fragrant spices, it’s not only filling but also packed with flavor. The fresh lemon and parsley topping adds a burst of brightness that makes each spoonful even more satisfying. Whether you serve it as a light lunch or a comforting dinner, this easy-to-make soup will quickly become a favorite in your recipe rotation.