Description
This traditional Turkish Lentil Soup, known as Mercimek Çorbası, is a comforting, smooth, and flavorful red lentil soup enriched with aromatic spices like cumin and Aleppo pepper. Perfect for a light lunch or dinner, it blends simple ingredients such as lentils, carrots, and potatoes with tomato paste and a zesty lemon finish. The soup is garnished with a homemade Aleppo pepper chili oil and fresh parsley, served best alongside fresh Turkish or Persian flatbread.
Ingredients
Scale
Vegetables & Lentils
- 1 large onion, diced
- 1 large carrot, chopped
- 2 large garlic cloves, diced
- 1 small potato, cubed
- 1 cup dried red lentils
Spices & Pastes
- 3 tablespoons tomato paste
- Optional: 1 tablespoon biber salçası (Turkish pepper paste)
- 1 teaspoon cumin powder
- Salt, to taste
- Black pepper, to taste
- 2 teaspoons Aleppo pepper (pul biber)
Liquids & Fats
- 6–7 cups water or light vegetable broth (preferably 6 cups water plus 1 bouillon stock cube)
- 2 tablespoons extra virgin olive oil (for cooking)
- 2–3 tablespoons extra virgin olive oil or butter (for chili oil garnish)
Garnish & Serving
- Fresh lemon wedges
- Chopped parsley
- Fresh Turkish bread or Persian flatbread, for serving
Instructions
- Prepare the ingredients: Dice the onion and garlic. Chop the carrot and cube the potato to ensure even cooking throughout the soup.
- Sauté the onion: In a large pot, heat 1 tablespoon of olive oil over low-medium heat. Add a good pinch of salt and sauté the diced onion until it softens, which creates a flavorful base for the soup.
- Add garlic and spices: Stir in the garlic, cumin powder, tomato paste, and the second tablespoon of olive oil. Continue sautéing for 3-5 minutes until the mixture becomes aromatic and the tomato paste darkens slightly.
- Add lentils and vegetables: Mix in the red lentils and chopped carrots, then pour in the water or vegetable broth along with the bouillon stock cube and potato cubes. Season generously with salt and black pepper. Cover the pot and simmer gently over low heat for 15-20 minutes until the lentils and vegetables are tender.
- Blend the soup: Turn off the heat and use an immersion blender to puree the soup until it reaches a smooth and velvety consistency. If it is too thick, adjust by adding up to 1 additional cup of boiling water, taste, and season further if needed.
- Prepare the Aleppo pepper oil: In a small pan over low heat, warm 2-3 tablespoons of olive oil. Add the Aleppo pepper and gently stir for 2-3 minutes until the oil takes on a vibrant orange-red hue, infusing the oil with spice and color.
- Serve the soup: Ladle the soup into bowls. Drizzle with the prepared Aleppo pepper chili oil and sprinkle with chopped parsley. Serve with fresh lemon wedges for squeezing over the soup and accompany with Turkish or Persian flatbread for a complete meal.
Notes
- For a vegetarian or vegan option, use water or vegetable broth and ensure the bouillon stock cube is plant-based.
- If you do not have Aleppo pepper, substitute with mild crushed red pepper flakes but reduce quantity to avoid excess heat.
- Adjust the thickness by adding more water after blending according to your preference.
- The lemon juice added at the end brightens the soup, so don’t skip it.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to one month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
Keywords: Turkish lentil soup, Mercimek Çorbası, red lentil soup, vegetarian soup, comforting soup, Turkish cuisine, healthy soup
