Turkish Lentil Soup (Mercimek Çorbası) Recipe

Ingredients

• 1 large onion, chopped
• 1 large carrot, chopped
• 2 large garlic cloves, minced
• 1 small potato, peeled and diced
• 1 cup dried red lentils, rinsed
• 3 tablespoons tomato paste
• 1 tablespoon biber salçası (Turkish pepper paste) – optional
• 1 teaspoon cumin powder
• 6-7 cups water or light vegetable broth (preferably water with 1 bouillon stock cube)
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• 2-3 tablespoons extra virgin olive oil or butter
• 2 teaspoons Aleppo pepper (pul biber)
• Fresh lemon wedges
• Chopped parsley
• Turkish bread or Persian flatbread, for serving

Instructions

1. 1

   Prepare the vegetables: Finely chop the onion, carrot, garlic, and potato to ensure they cook evenly and blend smoothly into the soup.

2. 2

   Sauté the aromatics: In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onions and garlic, sautéing gently until soft and translucent, about 5 minutes.

3. 3

   Add vegetables and spices: Stir in the chopped carrot and potato, then add the tomato paste and optional biber salçası (pepper paste). Cook for a few minutes to release the flavors, stirring frequently to prevent sticking.

4. 4

   Add lentils and liquids: Rinse the red lentils and add them to the pot along with the cumin powder. Pour in 6 to 7 cups of water or vegetable broth, add the bouillon cube if using plain water, and bring the mixture to a boil.

5. 5

   Simmer the soup: Reduce the heat and let the soup simmer gently for about 25-30 minutes, or until the lentils and vegetables are soft and cooked through.

6. 6

   Blend the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer batches to a blender and puree until smooth, then return to the pot.

7. 7

   Season the soup: Taste and season with salt and black pepper as needed. Reheat if necessary.

8. 8

   Prepare the garnish: In a small pan, warm the extra virgin olive oil or butter and add the Aleppo pepper (pul biber). Gently heat for a minute to infuse the oil, being careful not to burn the pepper.

9. 9

   Serve the soup: Ladle the hot soup into bowls, drizzle with the spiced oil, sprinkle with chopped parsley, and serve with fresh lemon wedges on the side. Provide Turkish or Persian flatbread to accompany the soup for dipping.