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Turkish red lentil soup is served with a slice of lemon
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5 from 8 votes

Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi)

Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi in Turkish) is a light, nutritious and comforting soup made with red lentils, vegetables, spices and stock. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Low Calorie, Vegetarian
Servings: 4 people
Calories: 307kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 peeler
  • 1 Lodge Dutch oven
  • 1 Rubber spatula
  • 1 Hand blender

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • ⅓ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 small potato (diced roughly 2 cm size)
  • 1 small carrot (diced roughly 2 cm size)
  • 1 cup red lentils (200 grams)
  • 5 cups vegetable or chicken stock
  • 2 tablespoon butter (for garnish)
  • 1 teaspoon paprika (for garnish)
  • 1 teaspoon dried mint (for garnish)
US Customary - Metric

Instructions

  • Place a pan on medium heat then add the olive oil.
  • Add the onions along with the garlic and sauté until soft and translucent.
  • Add the paprika, salt, and freshly ground black pepper, and cook until fragrant while stirring constantly for about 30 seconds.
  • Pour in the potatoes and carrots, cook for a few more minutes, stirring often, in order to enhance their flavor then add the red lentils along with the stock.
  • Raise the heat medium-high and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
  • Cook for 25 to 30 minutes, or until the lentils, carrots, and potatoes are soft.
  • Remove the pan from the heat, using a hand blender or food processor, and puree the soup until smooth, and almost creamy.
  • Melt the butter on low heat and add the paprika along with the dried mint to the butter, gently simmer for a few minutes.
  • Taste the soup and season with more salt and black pepper.
  • Garnish with a few drops of mint&paprika infused butter and serve with lemon wedges while still hot.

Notes

  • Adjust the texture of Lentil Soup to your taste by adding or reducing the amount of the stock.
  • Sautéing onions and garlic in olive oil before adding the lentils and broth enhances the soup's flavor base.
  • Mercimek Corbasi is a great way to use up leftover roast potatoes and carrot&swede mash from your roast dinner! 
  • You can replace butter with olive oil and use vegetable stock to make this delicious Mercimek Corbasi vegan friendly.
  • Red Lentil Soup - Kirmizi Mercimek Corbasi is possibly the most preferred soup during Ramadan as it is healthy, full of nutrition, and very easy to put together.
  • This recipe is super easy to make, and ready in just 30 minutes, perfect dish for a busy weeknight dinner!
 

Nutrition

Calories: 307kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1817mg | Potassium: 706mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2974IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 4mg