Creamy Turkish Red Lentil Soup (Mercimek Corbasi)
This velvety Turkish lentil soup takes red lentils and combines them with vegetables and aromatic spices. The spiced butter drizzle on top makes it irresistible!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion (finely diced)
- 1 carrot (diced)
- 2 garlic cloves (finely diced)
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon aleppo pepper
- 1/2 teaspoon dried mint
- 1 teaspoon salt (more per preference)
- 1 tablespoon tomato paste
- 1 cup red lentils (200g) (washed and drained)
- 1 1/2 litres boiled water
- 1 Lemon (for garnish)
- 2 tablespoons butter
- 2 teaspoons paprika
- 1/2 teaspoon dried mint
Instructions
- 1
In a large soup pot, start by adding the butter and olive oil and heat until the butter is melted.
- 2
Add the diced onions and carrots and cook for 4-5 minutes until the onions have softened.
- 3
Add the paprika, black pepper, cumin, aleppo pepper, dried mint and salt and cook for 3-4 minutes, stirring often.
- 4
Add the diced garlic and the tomato paste and continue to stir for a few minutes.
- 5
Add the washed and drained lentils along with all of the water. Stir well and make sure you scrape any bits stuck on the bottom of the pot.
- 6
Simmer the soup on medium, covered, for 30 minutes.
- 7
Remove from the heat and use an immersion blender to blend the soup until smooth. You can also transfer to a blender very carefully, as the soup is hot.
- 8
To make the butter drizzle, heat the butter in a small skillet on medium heat. Add the paprika and dried mint and stir for 30-60 seconds. Make sure you don’t keep it on the heat for longer as the mint will burn.
- 9
Serve the soup in bowls, with the butter drizzle on top and a squeeze of lemon.