If you’re looking for a soul-warming bowl of comfort that’s both wholesome and bursting with flavor, the Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) Recipe is your new best friend in the kitchen. This vibrant, velvety soup combines tender red lentils, aromatic spices, and fresh vegetables to create a dish that’s deeply nourishing and incredibly satisfying. It’s naturally gluten-free, easy to make, and a staple in Turkish households for good reason—it’s pure, simple deliciousness that you can whip up in about half an hour!
Ingredients You’ll Need
The magic of this Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) Recipe lies in its simplicity. Each ingredient plays a key role in building layers of flavor, texture, and color, making the soup both hearty and comforting without any fuss.
- 5 tablespoons extra virgin olive oil: Adds a fruity richness and silky texture to the soup and the finishing drizzle.
- 1 medium yellow onion, chopped: Offers a sweet and savory foundation that softens beautifully as it cooks.
- 3 garlic cloves, minced, divided: Infuses the soup with its unmistakable aroma and depth; some are cooked early, some used in the spicy oil at the end.
- 2 to 3 carrots, peeled and chopped: Provide natural sweetness and vibrant color to brighten the soup.
- 1 medium russet potato, peeled and diced: Adds creamy texture and body, making the soup perfectly luscious.
- Kosher salt: Essential to bring all the flavors together just right.
- 2 tablespoons tomato paste: Gives a subtle tang and rich umami that deepens the flavor profile.
- 6 cups low-sodium vegetable broth: Forms the comforting broth base, light but flavorful.
- 2 teaspoons Aleppo pepper, divided: Brings mild heat and fruity warmth, a hallmark of this soup.
- 1 teaspoon cumin: Adds earthiness and a hint of smokiness.
- ½ teaspoon coriander: Offers a light citrusy note that lifts the entire dish.
- 1 cup red lentils, picked over and rinsed: The star ingredient that thickens the soup and provides incredible nutrition.
- 1 large lemon, cut into wedges: For a fresh, bright squeeze that cuts through the richness upon serving.
How to Make Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat until shimmering. Add the chopped onions, two cloves of minced garlic, carrots, and diced potatoes. Season with a generous pinch of kosher salt. Let the vegetables soften for about 5 to 7 minutes, stirring occasionally—you want them tender and fragrant, the perfect base for your soup.
Step 2: Add Tomato Paste and Spices
Next, stir in the tomato paste, coating the softened veggies evenly. This step is crucial because the paste will caramelize slightly, adding a subtle richness and a beautiful reddish color to your soup. Pour in the vegetable broth, then sprinkle in 1 teaspoon of the Aleppo pepper, cumin, and coriander. Stir everything together to combine all those wonderful flavors.
Step 3: Cook the Lentils
Add your rinsed red lentils to the pot, stirring them into the broth and veggies. Bring the soup to a gentle rolling boil for 4 to 5 minutes. Then reduce the heat to low, cover the pot partially with a lid, and let it simmer for about 15 to 20 minutes. Keep an eye on it and stir occasionally, adding a splash more broth if it thickens too much. You’re aiming for tender lentils and vegetables that practically melt in your mouth.
Step 4: Blend Until Creamy
After simmering, remove the pot from heat and carefully blend the soup until smooth and creamy using an immersion blender. If you don’t have one, transfer the soup in batches to a regular blender, allowing steam to escape to avoid splatters. This step transforms the soup into a silky, velvety masterpiece that’s comforting and irresistible.
Step 5: Prepare the Garlic Aleppo Oil and Finish
In a small skillet, warm the remaining 3 tablespoons of olive oil over medium heat. Add the last minced garlic clove and the remaining Aleppo pepper, cooking gently until the garlic turns golden and the oil takes on a warm reddish glow. Drizzle this fragrant, spicy oil over the soup just before serving for an extra layer of flavor that’s simply addictive.
How to Serve Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) Recipe
Garnishes
A generous squeeze of fresh lemon juice on top just before digging in is essential. It brightens the rich soup and balances the spices beautifully. You can also sprinkle fresh chopped parsley or a pinch of paprika for added color and zing.
Side Dishes
Serve your Turkish Red Lentil Soup alongside warm, fluffy pita bread or crispy flatbreads to soak up every last bit. For a light meal, a simple cucumber and tomato salad or a tangy Turkish kisir would complement the soup’s warm flavors perfectly.
Creative Ways to Present
Pour the soup into rustic bowls and finish with a drizzle of the garlic Aleppo oil, a lemon wedge on the side, and sprinkle some toasted pine nuts or crumbled feta cheese if you’re feeling indulgent. This not only adds texture but transforms a humble lentil soup into a restaurant-worthy dish.
Make Ahead and Storage
Storing Leftovers
Leftover Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) Recipe keeps wonderfully in an airtight container in the refrigerator for up to 5 days. The flavors even deepen a bit after resting, making it perfect for next-day lunches or busy weeknight dinners.
Freezing
This soup freezes exceptionally well. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge and reheat gently.
Reheating
Reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a little water or broth if it has thickened too much in the fridge or freezer to get back that perfect creamy consistency.
FAQs
Can I make this soup vegan?
Absolutely! This Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) Recipe is naturally vegan when you use vegetable broth and olive oil. You can enjoy it fully plant-based without any tweaks.
What if I don’t have Aleppo pepper?
If Aleppo pepper isn’t available, mild chili flakes or a mix of paprika and cayenne can be a good substitute. Just adjust the heat level to your preference so the soup stays balanced.
Can I use other types of lentils?
Red lentils are ideal because they cook quickly and break down smoothly to create the soup’s signature creamy texture. Other lentils like green or brown will need longer cooking and won’t yield the same silky finish.
Is it necessary to blend the soup?
Blending is highly recommended as it transforms the cooked lentils and vegetables into a silky, smooth consistency that defines this soup. If you prefer a chunkier texture, you can blend half and leave the rest as is for some body.
How spicy is this soup?
The heat from Aleppo pepper is mild and fruity, providing warmth rather than fiery spice. It enhances the flavor without overwhelming it, making it enjoyable for most palates.
Final Thoughts
There’s something truly special about the Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) Recipe that feels like a warm hug in a bowl. Its ease, depth of flavor, and wholesome ingredients make it a must-try dish for anyone who loves simple yet satisfying food. Give it a go, and you’ll have a beloved new recipe to cherish and share with family and friends!
Print
Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) Recipe
- Prep Time: 5 minutes
- Cook Time: 27 minutes
- Total Time: 32 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
- Diet: Gluten Free
Description
Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) is a velvety, comforting, and nutritious soup made with red lentils, vegetables, and warming spices like Aleppo pepper. Naturally gluten-free and easily made vegan, this traditional Turkish dish comes together in about 30 minutes and is perfect as an appetizer or light meal.
Ingredients
Soup Base
- 5 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced, divided
- 2 to 3 carrots, peeled and chopped
- 1 medium russet potato, peeled and small diced or chopped
- Kosher salt, to taste
- 2 tablespoons tomato paste
- 6 cups low-sodium vegetable broth
- 2 teaspoons Aleppo pepper, divided
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 cup red lentils, picked over and rinsed
To Serve
- 1 large lemon, cut into wedges
Instructions
- Sauté Vegetables: In a large Dutch oven or cooking pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the chopped onions, 2 minced garlic cloves, carrots, and diced potatoes. Season with kosher salt and cook, stirring occasionally, until vegetables soften, about 5 to 7 minutes.
- Add Tomato Paste and Spices: Stir in the tomato paste, coating the vegetables thoroughly. Pour in the vegetable broth along with 1 teaspoon Aleppo pepper, cumin, and coriander. Mix well.
- Add Lentils and Boil: Add the rinsed red lentils to the pot and stir. Bring the soup to a rolling boil for 4 to 5 minutes.
- Simmer: Reduce the heat to the lowest setting, cover the pot with the lid leaving a small opening, and let the soup simmer for 15 to 20 minutes until lentils and vegetables are fully tender. Stir occasionally and add more broth (½ to 1 cup) if the soup thickens too much.
- Blend the Soup: Remove the pot from heat and carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a standard blender, allowing steam to escape.
- Prepare Spiced Oil: In a small skillet, warm the remaining 3 tablespoons of extra virgin olive oil over medium heat. Add the remaining minced garlic and Aleppo pepper; cook briefly until the garlic turns golden and the oil takes on a red hue. Remove from heat.
- Finish and Serve: Pour the warm spiced oil over the blended soup, stirring gently. Serve with lemon wedges on the side for squeezing over the soup.
Notes
- If you don’t have an immersion blender, use a blender or food processor instead. Wait for the soup to cool before blending to avoid accidents.
- For serving suggestions, enjoy this lentil soup as an appetizer before dishes like shish kofta or lahmacun, or as a main course with piyaz salad and warm pita bread.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in freezer-safe containers for longer storage.
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