Turkish Red Lentil Soup (Mercimek Corbasi)
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover soup in an airtight container in the refrigerator.
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.
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