November 23, 2024

Turkish Lentil Soup

Bowl of creamy Turkish red lentil soup garnished with chopped herbs, served with crusty bread slices. Creamy Turkish red lentil soup garnished with fresh herbs and served with crusty bread.

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There’s something uniquely comforting about a warm, hearty bowl of soup, especially when it’s packed with nourishing ingredients and bold flavors. Turkish Lentil Soup, or Mercimek Çorbası, is a popular choice for anyone seeking a wholesome yet simple dish. This vegan-friendly soup features red lentils, aromatic spices, and fresh vegetables, blending into a creamy, vibrant bowl of goodness that’s both filling and bursting with flavor.

With origins rooted in Turkish cuisine, this soup has gained international popularity for its ease of preparation and satisfying taste. Known for its high nutritional value and unique, smoky flavor profile, Turkish Lentil Soup is not only healthy but also deeply nourishing. This recipe makes a fantastic starter or main course, pairing perfectly with a squeeze of lemon and a sprinkle of fresh parsley.

Why You Will Love This Recipe

Easy to Make: This one-pot recipe is simple and requires minimal ingredients, making it ideal for weeknight dinners or busy days.
Wholesome and Nutritious: Packed with plant-based protein from lentils and vitamins from fresh vegetables, this soup is filling and nourishing.
Perfectly Seasoned: With a hint of smoky paprika, earthy cumin, and spicy chili oil, the flavors are layered and warm, adding an authentic Turkish twist.
Affordable Ingredients: Red lentils and vegetables are budget-friendly yet pack a punch in terms of both flavor and nutrition.
Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for most dietary needs without sacrificing taste.

Ingredient Notes

Fresh vegetables and spices arranged on a wooden board, including carrots, onion, potatoes, tomatoes, garlic, lemon, red lentils, and various spices. Fresh ingredients and spices ready to be transformed into delicious Turkish lentil soup.

Each ingredient in this Turkish Lentil Soup adds its own unique flavor and health benefits:

Red Lentils: Red lentils are the heart of this soup. They cook quickly and break down easily, creating a smooth and creamy texture without needing cream.
Onion and Garlic: These aromatics add depth and a savory foundation to the soup, enhancing the overall flavor.
Carrots and Potatoes: These add natural sweetness and bulk to the soup, balancing the spices and lending a comforting texture.
Peeled Tomatoes: Adds a slight tanginess and acidity, which elevates the soup’s flavor, making it rich and savory.
Spices – Cumin and Smoked Paprika: Cumin adds a warm, earthy flavor, while smoked paprika provides a subtle smoky depth.
Chili Flakes in Olive Oil: This garnish gives the soup a gentle kick and adds a visually appealing red swirl.

Recipe Tips

For the best results, consider the following tips:

Rinse the Lentils Well: Red lentils cook quickly, but rinsing them a few times until the water runs clear helps reduce any bitterness and improves the soup’s texture.

Adjust Water or Broth Quantity: If you prefer a thicker soup, reduce the amount of liquid slightly, or add more if you prefer a thinner consistency.

Blend for a Creamier Texture: Use an immersion blender to make the soup velvety smooth, or blend only partially if you enjoy a chunkier texture.

Season to Taste: Adjust the salt, pepper, and spices to your preference, and don’t skip the lemon garnish—it brightens the flavors and complements the spices perfectly.

Make the Chili Oil Fresh: For a fragrant and fresh garnish, make the chili oil just before serving, as it only takes a minute to prepare.

Vegan Serving Suggestions

Turkish Lentil Soup is delicious on its own but can be enhanced with a few vegan-friendly side dishes:

Warm Bread: Serve with warm crusty bread, pita, or flatbread for a classic accompaniment.
Salad: A fresh Mediterranean salad with tomatoes, cucumbers, and olives can add brightness and variety to your meal.
Rice or Bulgur: Pair the soup with a side of rice or bulgur for added heartiness, making it a more filling main dish.

Soup Storing

This soup is easy to store, making it ideal for meal prep. Here’s how to keep it fresh:

Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, making it even more delicious the next day!
Freezer: This soup freezes well. Once cooled, transfer it to freezer-safe containers, leaving a bit of space at the top. It can be stored for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stove.
Reheating: Warm the soup on the stove over medium heat, adding a bit of water if needed to reach your desired consistency.

Frequently Asked Questions

1. Can I use green or brown lentils instead of red lentils?
Yes, you can use green or brown lentils, but keep in mind that they take longer to cook and will create a thicker, heartier texture. Red lentils are preferred for a smoother, creamier consistency.

2. Is Turkish Lentil Soup spicy?
The soup itself is not inherently spicy. The chili oil garnish adds a mild heat, but you can adjust the level by adding more or less chili flakes.

3. Can I make this soup in an Instant Pot?
Absolutely! Sauté the onions, garlic, and vegetables using the Sauté function, then add the lentils, spices, and liquid. Cook on high pressure for 10 minutes, then allow natural release.

4. What if I don’t have smoked paprika?
You can substitute regular paprika or add a dash of liquid smoke for a similar flavor, although the smoked paprika gives the soup an authentic taste.

5. How can I make this soup extra creamy?
For an even creamier texture, add a dollop of coconut milk or unsweetened almond milk before blending, or blend in a few pieces of soaked cashews for added richness.

Close-up of a hand holding a piece of bread dipped in Turkish lentil soup. A delicious piece of bread dipped in creamy Turkish lentil soup.

Essential Equipment

To make this soup, you’ll need the following tools:

Large Pot: A good-sized pot is essential for making enough soup for multiple servings.
Immersion Blender or Regular Blender: For a smooth, creamy texture, blend the soup with an immersion blender. Alternatively, you can carefully transfer the soup to a regular blender, but be sure to let it cool slightly first.
Ladle: Use a ladle to serve the soup neatly, especially if serving in deep bowls.
Sharp Knife and Cutting Board: To chop the vegetables efficiently, a sharp knife and a stable cutting board make all the difference.

Turkish Lentil Soup is a fantastic recipe for those looking to explore new flavors without a lot of hassle. It’s a one-pot wonder, perfect for cold days, and brimming with nutrients and rich flavors. Whether you’re new to Turkish cuisine or just in need of a hearty meal, this soup is sure to satisfy. With a touch of spice, the freshness of lemon, and the creamy texture of blended red lentils, this recipe is a delightful addition to your cooking repertoire.

I’d love to hear from you! Did you make this Turkish Lentil Soup? What was your favorite part? Feel free to share your own twists on this recipe in the comments below, or let me know if you have any questions! And if you’ve added a unique garnish or side, share your ideas so we can all enjoy your creations. Don’t forget to tag me on social media with #HealthyLivingEnthusiast so I can see your beautiful soup bowls!

Turkish Lentil Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Turkish Lentil Soup, or Mercimek Çorbası, is a comforting, vegan-friendly soup made with red lentils, fresh vegetables, and warming spices like cumin and smoked paprika. Topped with a drizzle of chili oil and a squeeze of lemon, this hearty, nutritious soup is perfect for any meal.

Ingredients

2 cups red lentils, rinsed and drained
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and diced
1 cup peeled tomatoes, chopped (or 1 can crushed tomatoes)
2 medium potatoes, peeled and diced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
6-8 cups water or vegetable broth
For Garnish
Lemon wedges
Fresh parsley, chopped
1-2 teaspoons chili flakes
2 tablespoons olive oil (for frying chili flakes)

Instructions

In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the garlic, carrots, and tomatoes, and cook for an additional 2-3 minutes until everything is softened and fragrant.
Stir in the potatoes, red lentils, cumin, smoked paprika, salt, and pepper. Mix well to coat the vegetables and lentils with the spices.
Pour in 6-8 cups of water or vegetable broth, making sure all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and cook for about 25-30 minutes, or until the vegetables and lentils are tender.
Once the soup is cooked, use an immersion blender to blend until smooth. If you prefer a chunkier texture, blend only partially.
In a small pan, heat the olive oil over medium heat. Add the chili flakes and fry for about 1 minute until they become fragrant and slightly crisp. Remove from heat.
Ladle the soup into bowls, and garnish with fresh parsley, a drizzle of the chili oil, and a lemon wedge on the side.