7 Steps to Make Restaurant-Quality Turkish Red Lentil Soup at Home

Turkish Red Lentil Soup, or Mercimek Çorbası, is a comforting and flavorful soup that’s a staple in Turkish cuisine. Known for its creamy texture and vibrant color, this soup is not only delicious but also packed with nutrients. It’s a popular dish served in homes and restaurants throughout Turkey, often enjoyed as a starter or a light meal.

In this recipe, I’ll show you how to recreate this classic soup in your own kitchen with simple ingredients and easy-to-follow instructions. You’ll learn the secrets to achieving that perfect velvety texture and the right balance of spices that make this soup so irresistible. Get ready to impress your family and friends with this authentic and heartwarming dish!

Quick Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Difficulty Level: Easy
• Servings: 6
• Calories: Approximately 220 per serving

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and chopped
• 1 teaspoon cumin powder
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 cup red lentils, rinsed
• 6 cups vegetable broth (or chicken broth)
• 1 tablespoon tomato paste
• 1 tablespoon butter
• 1 teaspoon dried mint
• Salt and black pepper to taste
• Lemon wedges for serving (optional)

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Blender or immersion blender

Step-by-Step Instructions

1. Sauté Aromatics:

   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chopped carrot, and cook for another 3 minutes until fragrant.

2. Add Spices:

   Stir in the cumin powder and red pepper flakes. Cook for 1 minute, allowing the spices to toast and release their flavors.

3. Incorporate Lentils:

   Add the rinsed red lentils to the pot and stir to combine with the aromatics and spices.

4. Add Liquids:

   Pour in the vegetable broth and stir in the tomato paste until well dissolved. Bring the mixture to a boil.

5. Simmer:

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very soft and falling apart.

6. Blend:

   Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the blended soup to the pot.

7. Finish and Season:

   Stir in the butter and dried mint. Season with salt and black pepper to taste. Heat through gently before serving.

Pro Tips for Success

• **Lentil Prep:** Ensure you rinse the red lentils thoroughly before cooking to remove any debris and excess starch.
• **Spice Adjustment:** Adjust the amount of red pepper flakes according to your spice preference. Start with a smaller amount and add more if desired.
• **Creamy Texture:** For an extra creamy texture, you can add a splash of cream or a dollop of plain yogurt after blending.
• **Make-Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• **Freezing:** This soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months.

How to Serve and Present

• **Garnish:** Serve hot, garnished with a swirl of olive oil, a sprinkle of red pepper flakes, and a sprig of fresh mint.
• **Lemon:** Offer lemon wedges on the side for guests to squeeze into their soup, adding a bright and zesty flavor.
• **Bread:** Serve with warm crusty bread or pita bread for dipping.
• **Traditional Style:** In Turkey, this soup is often served as a starter before a main course.

Variations to Try

• **With Potatoes:** Add a diced potato along with the carrots for a heartier soup.
• **Spicy Version:** Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier kick.
• **Coconut Milk:** Substitute some of the vegetable broth with coconut milk for a richer, creamier, and slightly sweet variation.

FAQ Section

Q: Can I use a different type of lentil?

A: While you can use other types of lentils, red lentils are preferred for their quick cooking time and ability to break down and create a creamy texture.

Q: Can I make this soup without a blender?

A: If you don’t have a blender, you can still achieve a reasonably smooth texture by mashing the lentils with a potato masher after they’ve cooked.

Q: Is this soup vegetarian/vegan?

A: Yes, this soup is vegetarian. To make it vegan, ensure you use vegetable broth and plant-based butter or olive oil instead of dairy butter.

Q: How do I prevent the soup from being too thick?

A: If the soup becomes too thick, simply add more vegetable broth until you reach your desired consistency.

Q: Can I add other vegetables?

A: Yes, you can add other vegetables such as celery, zucchini, or bell peppers to customize the soup to your liking.

Conclusion

Congratulations, you’ve just learned how to make a delicious and authentic Turkish Red Lentil Soup! This recipe is a fantastic way to enjoy a healthy, flavorful, and comforting meal at home. With its simple ingredients and easy steps, you’ll be able to whip up this soup anytime you crave a taste of Turkish cuisine.

Don’t wait any longer – try this recipe today and share your results in the comments below! And if you enjoyed this recipe, be sure to check out our other soup recipes for more culinary inspiration!