Mercimek Çorbası

Turkish Lentil Soup

Mercimek Çorbası

Mercimek Çorbası (Turkish Lentil Soup) is probably the most popular and iconic Turkish soup out there. Served at almost all restaurants in Turkey it the perfect start to any meal. The heartiness of this soup makes it perfect during Ramadan and is a quintessential part of Iftar tables across Turkey. This simple recipe is also very nutritious, packed full of vitamins and protein. Some recipes include tomato and pepper paste but it is completely optional which results in a more orange soup.

⏰Prep Time: 10 min ⏲️Cooktime: 50 min 🍽️Servings: 6

Ingredients:

• 1 cup of split red lentils
• 6 cups of vegetable stock
• 1 onion
• 1 carrot
• 1 medium size potato
• 2 tsp tomato paste
• 1 tbs red pepper paste (biber salçası)
• 1 tsp cumin
• 1/4 tsp turmeric
• 3 tsp paprika
• 1 clove garlic
• 3 tbs olive oil
• 6 tbs butter
• salt
• pepper
• lemon wedges

Directions:

1. Peel and chop the potato and carrots, chop the onion and crush the garlic clove.
2. In a large pot or dutch oven on medium heat 3tbs of olive oil. Then add the onions and brown them.
3. Add the garlic and spices and toast until fragrant . Then add the tomato and pepper paste and cook on low heat for 2 minutes to avoid burning.
4. Add the washed lentils to the pot, cover with vegetable stock and crank the heat to high.
5. Once the soup starts to boil, reduce the heat to medium and cook for 40 minutes or until the lentils are soft.
6. Blend the soup and taste for seasoning.
7. Make some paprika butter by melting the butter until foamy and then add the paprika powder.
8. Ladle the soup in a bowl and top off with a few tsp of paprika butter and serve hot with a lemon wedge.