Description

MERCIMEK CORBASI, or Red Lentil Soup, is a hearty and comforting Turkish classic made with red lentils, vegetables, and aromatic spices. This smooth and creamy soup is easy to prepare and packed with nourishing ingredients, perfect for a warming meal any time of year.

Ingredients

Scale

Vegetables

1 medium onion, chopped
1 medium carrot, chopped
1 medium potato, peeled and chopped

Lentils and Seasonings

1 cup red lentils, rinsed
1 teaspoon ground cumin
Salt, to taste

Other

2 tablespoons olive oil
6 cups water or vegetable broth

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and potato and sauté until the vegetables become soft and fragrant, about 5-7 minutes.
Add Lentils and Liquid: Stir in the rinsed red lentils and add 6 cups of water or vegetable broth to the pot. Bring to a boil.
Simmer Lentils: Reduce the heat to low and simmer the soup until the lentils and vegetables are completely soft, approximately 20-25 minutes.
Blend Soup: Using an immersion blender, blend the soup until it is completely smooth and creamy. Alternatively, carefully transfer soup in batches to a blender.
Season and Final Simmer: Add ground cumin and salt to taste. Return the soup to a gentle simmer and cook for an additional 5 minutes to allow the flavors to meld.

Notes

For a richer flavor, you can use vegetable broth instead of water.
If the soup is too thick, add more water or broth to reach your desired consistency.
Serve with a squeeze of lemon juice and fresh parsley for added brightness.
This soup freezes well; store in airtight containers for up to 3 months.
Adjust cumin and salt according to your taste preference.