Cook and Scale
Turkish Red Lentil Soup
4 servings · 40 min total
A velvety, warmly spiced lentil soup brightened with lemon and fresh mint. Known as mercimek çorbası, it is a Turkish staple served at every table.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 3 garlic, minced
- 1 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp paprika
- 250 g red lentils, rinsed
- 1¼ l vegetable stock
- 1 lemon, juiced
- 3 tbsp fresh mint, chopped
- ¼ tsp chilli flakes
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften onion and carrot — Heat the olive oil in a pot and soften the onion and carrot for 7 minutes.
- 2.
Bloom the spices — Stir in the garlic, tomato paste, cumin, and paprika and cook for 2 minutes until fragrant.
- 3.
Simmer the lentils — Add the lentils and vegetable stock, season, and simmer for 25 minutes until the lentils collapse.
- 4.
Blend until smooth — Blend the soup until smooth, then stir in the lemon juice.
- 5.
Garnish and serve — Ladle into bowls and top with fresh mint and a scattering of chilli flakes.