Turkish Red Lentil Soup (Mercimek Çorbası)
Silky red lentil soup finished with a fragrant oil infused with garlic, cumin, and Aleppo pepper. A Turkish staple that's warm, comforting, and done in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 15g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp olive oil in a large pot over medium. Add onion and carrot, cook until softened, 5 minutes.
Step 2
Add lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
Step 3
Blend soup until completely smooth using an immersion blender. (Alternatively, carefully transfer to a blender in batches.)
Step 4
Stir in lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.
Step 5
Heat remaining 2 tbsp oil in a small skillet over medium. Add minced garlic, cook until golden, 1 minute.
Step 6
Remove from heat. Stir in cumin and Aleppo pepper until fragrant, ~30 seconds.
Step 7
Drizzle the oil mixture over each bowl of soup. Serve hot.
Tools you’ll need
- large pot (4-quart minimum)
- small skillet
- immersion blender or standard blender
- wooden spoon
- ladle
- cutting board and knife
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