turkish lentil soup

Spicy, vibrant, and loaded with flavor, this Turkish lentil soup will take your taste buds on vacation! It’s perfectly chunky, full of exotic vibe, and couldn’t be easier to prepare.

Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)

olive oil

yellow onion (medium, finely chopped)

garlic

carrots (diced)

red lentils

potato

tomato paste

sweet paprika

cumin

coriander

water (or vegetable broth)

salt and black pepper (to taste)

extra virgin olive oil

pul biber (sweet paprika, aleppo peppers

For serving:

mint

lemon wedges (note 2)

fresh (or dried mint)

Rinse the red lentils under cold water until the water runs clear. This helps to remove any debris and excess starch.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic, diced carrots, and diced potato, and cook for a few minutes.

Stir in the rinsed lentils, tomato paste, sweet paprika, salt, and pepper. Cook for a couple of minutes, stirring frequently.

Pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Let the soup simmer for about 20-25 minutes or until the lentils and vegetables are soft. Add a bit more water or broth if necessary.

While the soup is simmering, in a small skillet, warm 3 tablespoons of extra virgin olive oil over medium heat and add the pul biber or sweet paprika until the oil turns to a bright red color. Then, set aside.

For a smooth texture, you can blend the soup with an immersion blender or in batches in a regular blender. This step is optional. The original Turkish lentil soup isn’t blended, which gives it more texture.

Adjust the seasoning if needed. Sprinkle with chopped mint and a drizzle of warm red oil. Serve hot with lemon wedges on the side. It’s perfect with some crusty bread on the side.

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