Red Lentil Soup

Silky Turkish red lentil soup with onion, carrot, tomato paste and warm spices, blended smooth and served with lemon.

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Mercimek çorbası is one of Turkey’s most familiar soups. Red lentils break down naturally, making it creamy without dairy.

Ingredients

• 300 g red lentils (rinsed)
• 2 tbsp olive oil
• 1 onion (diced)
• 1 carrot (diced)
• 1 potato (diced)
• 2 garlic cloves (minced)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 0.25 tsp ground turmeric
• 1.4 litres vegetable stock
• 1.25 tsp fine salt (or to taste)
• 0.25 tsp black pepper
• 20 g butter (optional for topping)
• 0.5 tsp Aleppo pepper (optional)
• lemon wedges (to serve)

Step-by-step method

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and potato and cook for 7–8 minutes until starting to soften.
2. Add the garlic, tomato paste, cumin, paprika and turmeric and cook for 1 minute.
3. Add the rinsed lentils and stock and bring to a boil.
4. Reduce to a steady simmer, partially cover and cook for 20–25 minutes until the lentils and vegetables are completely soft.
5. Blend with a stick blender until smooth. Add a little hot water if the soup is thicker than you like.
6. Season with salt and black pepper and simmer for another 2 minutes.
7. If using the traditional-style butter topping, melt the butter and stir in Aleppo pepper for 10 seconds.
8. Ladle into bowls, drizzle with the spiced butter and serve with plenty of lemon wedges.