Turkish Red Lentil Soup (Mercimek Çorbası)
Velvety lentil soup served in every Turkish lokanta, finished with a spicy oil drizzle and a squeeze of lemon.
Prep10 min
Cook30 min
Makes4 servings
LevelEasy
Allergens: None of the 11 common allergens. Always check labels.
Ingredients
Method
- Heat 2 tbsp oil and cook the onion and carrot for 5 minutes. Add the tomato paste and cumin and stir for 1 minute.
- Add the lentils, potato and water. Simmer for 25 minutes until everything is very soft.
- Blend until smooth and season with salt. Thin with water if needed.
- Warm the remaining oil with the pul biber and mint for 30 seconds.
- Serve drizzled with the spiced oil and with lemon wedges.
Cook's tip: A small potato makes the soup extra creamy without any cream.
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