Turkish Lentil Soup (Mercimek Çorbası)
This silky, velvety red lentil soup comes together from humble pantry ingredients, with a depth of flavor from sautéed tomato paste and spices, finished with a smoky Aleppo pepper oil that makes every bowl extraordinary.
Equipment
- Large heavy-bottomed soup pot or Dutch oven - 5 to 6 quart capacity
- Immersion Blender - or regular stand blender
- Cutting board and sharp chef's knife
- Wooden spoon or silicone spatula
- Measuring cups and measuring spoons
- Small saucepan - for making the Aleppo pepper oil
- Ladle - for serving
- Fine-mesh strainer or sieve - for rinsing lentils
Ingredients
- 1 ½ cups red lentils - 300g, rinsed well under cold water until water runs nearly clear
- 2 tablespoons extra virgin olive oil - for sautéing
- 1 large yellow onion - diced
- 2 medium carrots - peeled and diced
- 1 medium potato - about 200g / 7 oz, peeled and diced (Russet or Yukon Gold)
- 3 garlic cloves - minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon dried mint
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper - optional, for heat
- 1 ½ teaspoons salt - or to taste
- 6 cups vegetable broth or chicken broth - 1.4 liters
- 2 tablespoons fresh lemon juice - for finishing
For the Aleppo Pepper Oil (Optional but Highly Recommended)
- 3 tablespoons extra virgin olive oil
- 1 ½ teaspoons Aleppo pepper flakes (pul biber) - substitute with sweet paprika if unavailable
For Serving
- Fresh lemon wedges
- Fresh flat-leaf parsley - chopped
- Crusty bread or warm pita bread
Instructions
- Rinse red lentils in a fine mesh strainer under cold water until water runs nearly clear. Set aside to drain.
- Peel and dice the onion, carrots, and potato into ½-inch pieces. Mince the garlic cloves.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté onion for 5-6 minutes until translucent and edges begin to turn golden.
- Add carrots and cook for 3-4 minutes, then add potato and cook for 2 minutes. Add minced garlic and stir for 30 seconds until fragrant.
- Add tomato paste to the hot pan and cook for 1-2 minutes until caramelized. Stir in cumin, paprika, dried mint, black pepper, and cayenne (if using) for 30 seconds until fragrant.
- Add rinsed lentils and 6 cups of broth. Add 1 teaspoon salt, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low and simmer covered for 20-25 minutes until lentils and vegetables are completely tender.
- Remove pot from heat and cool for 3-5 minutes. Blend with an immersion blender until completely smooth and velvety, about 60-90 seconds.
- Return soup to medium-low heat. Taste and add remaining ½ teaspoon salt or more as needed. Stir in 2 tablespoons fresh lemon juice. Add warm broth or water if a thinner consistency is desired.
- In a small saucepan over low heat, warm 3 tablespoons olive oil for 1 minute. Add Aleppo pepper flakes and stir for 30-60 seconds until oil turns deep red. Remove from heat immediately.
- Ladle soup into bowls and drizzle with Aleppo pepper oil. Garnish with fresh parsley and serve with lemon wedges and warm crusty bread.
Notes
- Rinse lentils thoroughly: Rinsing red lentils under cold water until the water runs clear removes excess starch and prevents the soup from becoming gluey.
- Cook the tomato paste properly: Letting the tomato paste fry in the oil for 1-2 minutes before adding liquid removes any raw, acidic taste and deepens the overall flavor.
- Bloom the spices: Adding dried spices to the hot oil along with the tomato paste releases their essential oils and produces a much more aromatic result.
- Don't skip the dried mint: Dried mint is one of the defining flavors of Turkish lentil soup and balances the warmth of the cumin and paprika.
- Adjust thickness after blending: If your soup is thicker than you like after blending, simply stir in warm broth or water a little at a time until it reaches the desired consistency.
- Use fresh lemon juice: Fresh lemon juice has a brighter, more vibrant flavor that truly lifts the whole soup compared to bottled juice.
- Make the Aleppo pepper oil: This finishing step takes only 2 minutes and elevates the soup enormously. If you cannot find Aleppo pepper, sweet paprika is a reasonable substitute.
- Storage: Store cooled soup in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Store the Aleppo pepper oil separately in a small jar.
- Reheating: The soup thickens considerably when cooled. Reheat over medium-low heat and add a splash of broth or water to thin it out. Taste and re-season with salt and lemon juice as needed.
- Make it Ezogelin-style: Add a handful of short-grain rice and a tablespoon of bulgur wheat along with the lentils for a heartier version called Ezogelin soup.