Description
Turkish Lentil Soup
Warm up with a bowl of Turkish comfort! This traditional Mercimek Çorbası is hearty, vegan, and full of rich flavors that make chilly days feel cozy. It’s a dish beloved for its simplicity and the depth of taste you can achieve with just a few pantry staples. Whether you’re enjoying it for lunch or a wholesome dinner, this classic red lentil soup is sure to bring a bit of Turkish warmth to your kitchen.
2 tbsp olive oil
1 medium onion, minced
1 tbsp flour (use GF if needed)
½ tbsp tomato paste
1 large carrot, diced
1 cup red lentils, rinsed
4 cups water
½ tsp cumin
½ tsp salt
1 tsp black pepper
2 tbsp vegan butter
1 tsp ground red pepper or sweet paprika
1 tsp chives, chopped (optional)
Directions:
1. Heat olive oil in a pot over medium heat. Sauté onion until translucent (5-7 min).
2. Add flour, stir for a minute, then add tomato paste and stir for another minute.
3. Add carrot, lentils, and water, simmer for 15-20 minutes.
4. Melt butter in a skillet, stir in paprika, and remove from heat.
5. Puree soup, season with cumin, salt, and pepper. Garnish and serve!
Prep Time: 10 minutes
Kcal: 310 per serving
Step-by-Step Guide
Follow these detailed instructions for the perfect soup texture and flavor. After heating the olive oil and sautéing the onion until soft, ensure the flour is fully incorporated to cook out its raw taste—this is crucial for thickening. When adding the tomato paste, let it cook and deepen in color for a full minute to enrich the base. As the soup simmers, skim off any foam that rises to the surface for a cleaner taste. For a velvety smooth consistency, use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender. Always add the final cumin, salt, and pepper after blending to adjust seasoning accurately.
Serving Suggestions
This soup is a complete meal but can be elevated with simple additions. Serve it with a generous drizzle of the prepared paprika butter and a squeeze of fresh lemon juice. Accompany it with warm, crusty bread or traditional Turkish pide for dipping. For a more substantial meal, add a side salad of chopped tomatoes, cucumbers, parsley, and red onion with a light olive oil and lemon dressing. A dollop of vegan yogurt or a sprinkle of fresh herbs like dill or mint also makes a wonderful garnish.
How-to Summary
Sauté onion, then cook flour and tomato paste. Add carrots, rinsed red lentils, and water, then simmer until soft. Blend until smooth. Season with cumin, salt, and pepper. Prepare a garnish by melting vegan butter with paprika. Serve the soup drizzled with the spiced butter and optional chives.
Frequently Asked Questions
Can I use brown or green lentils instead of red?
Red lentils are essential for the classic creamy texture and quick cooking time. Brown or green lentils will not break down the same way and will result in a grainy, brothy soup.
How can I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much. It also freezes well for up to 3 months.
Is the flour necessary? Can I make it gluten-free?
The flour acts as a thickener. For a gluten-free version, simply use a 1:1 gluten-free flour blend or omit it entirely—the blended lentils will still provide plenty of body.
My soup tastes bland. What can I do?
Ensure you’ve used enough salt. The paprika butter garnish is also key for flavor. Try adding a vegetable bouillon cube to the simmering water or an extra half teaspoon of cumin.
Can I add other vegetables?
Traditionally, it’s kept simple. However, a small diced potato can add extra creaminess, and a stalk of celery sautéed with the onion is a common variation.
Common Mistakes to Avoid
- Not rinsing the lentils: Always rinse red lentils thoroughly in a fine-mesh strainer to remove any debris or dust that can affect the flavor.
- Undercooking the tomato paste: Sautéing it for a full minute caramelizes it slightly, building a deeper flavor base. Don’t skip this step.
- Adding seasoning before blending: Seasoning after pureeing allows you to accurately judge the final taste and consistency.
- Burning the paprika butter: Melt the butter over low heat, stir in the paprika, and immediately remove from the burner. Paprika burns easily and will turn bitter.
Conclusion
Turkish Red Lentil Soup is a testament to how humble ingredients can create extraordinary comfort. Its creamy texture, rich spiced butter topping, and nutritional profile make it a perfect dish for any day of the week. Mastering this recipe brings a staple of Turkish home cooking to your table, offering warmth, health, and deep flavor in every spoonful. Enjoy the process and the delicious results.