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

Scale

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

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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.