Red Lentil Soup (Turkish Style, 35 Minutes)

Red lentil soup, known in Turkey as mercimek çorbası, is one of the cheapest and most comforting soups you can make. Red lentils break down as they cook, so the soup turns thick and velvety without any cream.

The finishing touch is a spoonful of butter or oil sizzled with paprika and dried mint, drizzled over each bowl with a squeeze of lemon.

Why you will love this red lentil soup

• Pantry staples: lentils, an onion, a carrot and spices.
• No soaking: red lentils cook in about 20 minutes.
• Naturally vegan if you finish it with olive oil.
• Freezer friendly for easy lunches.

Ingredients and swaps

• Red lentils: also sold as split red lentils or masoor dal. Rinse them until the water runs clearer.
• Tomato paste: adds color and depth. Red pepper paste is traditional if you can find it.
• Spices: cumin and paprika. Turkish chili flakes (pul biber) are a wonderful addition.
• Lemon: essential at the end to brighten the earthy lentils.

How to make red lentil soup

Soften the onion and carrot in olive oil, then stir in the garlic, tomato paste and spices for a minute.

Add the rinsed lentils and stock, bring to a boil and simmer, partly covered, for about 20 minutes, until the lentils have completely fallen apart.

Blend until smooth with a stick blender (or carefully in a blender), season with salt and lemon juice, then drizzle with paprika and mint butter.

Tips for the best result

• Stir now and then: lentils can stick to the bottom.
• Add hot water if the soup gets too thick; it thickens as it cools.
• Do not skip the lemon.
• For a chunkier soup, blend only half.

Easy variations

• Coconut: stir in 1/2 can coconut milk and a little curry powder.
• Extra veg: add a diced potato or sweet potato with the lentils.
• Spicy: pul biber or chili flakes in the finishing butter.

What to serve with it

Warm flatbread or crusty bread, and a simple salad of tomato, cucumber and parsley.

Storage and reheating

Keeps 5 days in the fridge and 3 months in the freezer. It thickens a lot overnight; thin it with water when reheating and add fresh lemon.

You might also like: Moroccan Chickpea Tagine with Sweet Potato (Vegan)

recipe card

Red Lentil Soup (Turkish Style, 35 Minutes)

Silky blended red lentil soup with cumin, lemon and a paprika mint butter drizzle.

Tried & tested

Prep10 min

Cook25 min

Total35 min

Makes4 servings

CuisineTurkish

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Ingredients −

4

+ servings

• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 1/2 cups (300 g) red lentils, rinsed
• 6 cups (1.5 L) vegetable stock
• 1 tsp salt (less if your stock is salty)
• 1/2 lemon, juiced, plus wedges to serve
• Finishing drizzle
• 1 tbsp butter or olive oil
• 1 tsp paprika or Turkish chili flakes
• 1 tsp dried mint

Steps

1. Heat the oil in a pot over medium heat. Cook the onion and carrot for 5 minutes.
2. Add the garlic, tomato paste, cumin and paprika. Stir for 1 minute.
3. Add the lentils and stock. Bring to a boil.
4. Simmer partly covered for 20 minutes, stirring now and then, until the lentils fall apart.
5. Blend until smooth. Season with salt and lemon juice.
6. Melt the butter in a small pan, add the paprika and mint, sizzle for 20 seconds and drizzle over the soup.

Calories365

Protein18 g

Carbs49 g

Fat10 g

Fiber8 g

Sodium950 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• Use olive oil in the drizzle to keep the soup vegan.