SoupMain Course

Turkish Red Lentil Soup (Mercimek Corbasi)

Name: Turkish Red Lentil Soup (Mercimek Corbasi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: turkish
Ingredients: 1.5 cup red lentil rinsed; 1 pcs yellow onion finely chopped; 1 pcs carrot peeled and finely chopped; 2 clove garlic minced; 2 tbsp olive oil; 1 tbsp tomato paste; 1 tsp dried mint; 1 tsp paprika; 6 cup water; 1 tsp fine sea salt; 0.5 tsp black pepper freshly ground; 1 pcs lemon cut into wedges

This comforting and hearty Turkish red lentil soup, known as Mercimek Corbasi, is a staple in Turkish cuisine. Made with simple, wholesome ingredients, it's naturally vegan and packed with flavor. A squeeze of fresh lemon brightens every spoonful.

An original recipe by Forkin

Total time: 45 min
Serves: 6
Difficulty: Easy
Per serving: 275 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1.5 cupred lentil, rinsed
1 pcsyellow onion, finely chopped
1 pcscarrot, peeled and finely chopped
2 clovegarlic, minced
2 tbspolive oil
1 tbsptomato paste
1 tspdried mint
1 tsppaprika
6 cupwater
1 tspfine sea salt
0.5 tspblack pepper, freshly ground

for serving

1 pcslemon, cut into wedges

Equipment

wooden spoon · large pot · cutting board · knife · immersion blender

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped onion and carrot to the pot and sauté until softened, about 5-7 minutes.
About 7 min
3
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the tomato paste, dried mint, and paprika to the pot, stirring well to combine with the vegetables.
About 1 min
Cook’s note: Cooking the tomato paste briefly helps deepen its flavor.
5
Pour in the water and add the rinsed red lentils, salt, and black pepper.
About 1 min
6
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and have broken down.
About 25 min
Cook’s note: Stir occasionally to prevent lentils from sticking to the bottom of the pot.
7
Remove the pot from the heat. For a smoother soup, use an immersion blender to blend directly in the pot until your desired consistency is reached. Alternatively, carefully transfer portions to a regular blender and blend until smooth, then return to the pot.
About 3 min
Cook’s note: If using a regular blender, vent the lid to allow steam to escape and avoid pressure buildup.
8
Taste and adjust seasoning if necessary.
About 1 min
9
Serve hot with fresh lemon wedges for squeezing.
Cook’s note: A drizzle of chili oil or a sprinkle of Aleppo pepper can add a nice kick.

Per serving

Nutrition

72%Score

Calories: 275.1kcal
Protein: 15.8g
Carbs: 41.8g
Fat: 5.2g
Fibre: 7.9g
Sugar: 3.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of water or vegetable broth if the soup is too thick.