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Silky Turkish Red Lentil Soup

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4.1 from 21 reviews

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 adjustable to vegan by using vegetable broth, this classic Turkish soup is simple to prepare and ready in about 30 minutes, making it perfect for a wholesome meal any day.

Ingredients

Scale

Main Ingredients

  • 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
  • 1 large lemon, cut into wedges

Instructions

  1. Sauté the Vegetables: In a large Dutch oven or cooking pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add chopped onions, 2 minced garlic cloves, carrots, and diced potatoes. Season with kosher salt and cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
  2. Add Tomato Paste and Spices: Stir in the tomato paste to coat the vegetables evenly, then add the vegetable broth, 1 teaspoon Aleppo pepper, cumin, and coriander. Mix well to combine all ingredients.
  3. Add Lentils and Boil: Add the rinsed red lentils to the pot and stir. Bring the soup to a rolling boil over medium-high heat for 4 to 5 minutes.
  4. Simmer the Soup: Reduce the heat to low. Cover the pot with the lid slightly ajar to allow some steam to escape. Let the soup simmer gently for 15 to 20 minutes, or until lentils and vegetables are completely tender. Stir occasionally and add additional vegetable broth (½ to 1 cup) if the soup thickens too much.
  5. Blend the Soup: Remove the pot from heat and carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer the soup to a standard blender in batches, allowing steam to escape, and blend until smooth.
  6. Prepare the Spiced Oil: In a small skillet, warm 3 tablespoons of extra virgin olive oil over medium heat. Add the remaining minced garlic and 1 teaspoon Aleppo pepper. Cook briefly until the garlic turns golden brown and the oil is infused with the pepper’s red hue. Remove the skillet from heat.
  7. Finish and Serve: Pour the warm spiced oil over the blended soup for added flavor. Serve hot with lemon wedges on the side for squeezing.

Notes

  • If you don’t have an immersion blender, use a regular blender or food processor to blend the soup. Allow the soup to cool slightly before blending to avoid splattering.
  • This soup pairs wonderfully with Turkish appetizers such as shish kofta or lahmacun. As a main course, serve with piyaz (Turkish bean 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.
  • For a vegan version, ensure to use vegetable broth instead of chicken broth.

Find it online: https://yumfoodusa.com/silky-turkish-red-lentil-soup/