Turkish Red Lentil Soup Recipe (Kirmizi Mercimek Corbasi)
Serves 6
15 mins prep
25 mins cook
40 mins total
This authentic Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) is a silky, one-pot comfort food made without flour or cream. It is a staple recipe that I grew up eating during the winter months. My mother’s foolproof method uses carrots and potatoes for a naturally creamy texture that matches the best lokantas (local restaurants) in Istanbul. Naturally vegan, gluten-free.
0 servings
For The Soup
For The Chili Oil
Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and cumin, and cook for 3-4 minutes, until the onions are softened.
Stir in the garlic and red pepper (or tomato) paste, saute, stirring constantly, for about a minute.
Add the cubed potatoes and red lentils.
Pour in the vegetable broth. Season with salt and black pepper.
Put the lid on and bring it to a boil. Once boiled, reduce the heat and simmer for 20 minutes, stirring a few times.
Using an immersion blender*, carefully puree the soup until smooth and creamy. Stir in the lemon juice, taste for seasoning, and add more if necessary. Set it aside.
To make the chili oil, melt the butter (or vegetable oil) in a small skillet over medium heat. Stir the chili pepper (or paprika) and mix to combine.
Ladle the soup into bowls and drizzle it with a few tablespoons of the chili oil. Serve with lemon wedges on the side.
