As soon as the temperatures start to drop, we switch from simple salads to veggie-packed soups like this Turkish lentil soup. If you’ve ever visited Turkey, you know this is one of the most popular Turkish soup recipes.
Why You Should Try This Recipe:
– Hearty and Nutritious: This soup is perfect for days when you want something quick, easy, and nutritious.
– Quick and Easy to Make: With just six ingredients, one pot, and about 30 minutes, this Turkish lentil soup is a delicious meal that doesn’t require a lot of time or effort.
– New to Red Lentils? No Problem: Red lentils are a staple in most Turkish kitchens. If you’re new to cooking with them, this recipe is an easy introduction. The simple steps outlined below will make cooking with red lentils a breeze.
– Diet-Friendly: This heartwarming soup is not only nutritious but also vegan and gluten-free, making it an excellent option for various dietary preferences.
Turkish Red Lentil Soup Recipe (Kirmizi Mercimek Corbasi)
Ingredients
FOR THE SOUP
- 1 medium-sized onion, chopped
- 1 1/4 cup red lentils, picked over and rinsed
- 3 cloves of garlic, minced
- 1 small potato, cut into 1-inch cubes
- 1 large carrot – chopped, approximately 1/2 cup chopped
- 8 cups vegetable stock, or a combination of water and stock
- 2 teaspoons salt
- 1/2 teaspoon black pepper
OPTIONAL TOPPINGS
- 2 tablespoons Italian parsley, chopped
- 1 cup croutons
- lemon wedges
- 1 tbsp sumac
- Pinch of Aleppo Pepper, Urfa Chili or red pepper flakes
Instructions
- Add onion, red lentils, garlic, potato, and carrot in a medium size heavy bottom pot. Pour in the stock.
- Bring it to a boil in medium-high heat. Turn down the heat to low and let it cook until lentils are softened, and potato cubes and carrots are cooked, 10-15 min. You can check doneness by inserting a knife in one of the vegetables. If it comes in and out easily, it should be good to go.
- Off the heat, puree the soup using an immersion blender or do it batches using a food processor or blender.
- Put it back on the heat, bring it to a one last boil.
- Taste for seasoning and add if necessary. Ladle into bowls.
- Serve it immediately with croutons, chopped parsley, and lemon wedges (optional).
Notes
- Optional Butter drizzle: While it takes a few extra minutes to prepare, drizzling it with melted butter is not only the traditional way of serving it but also a wonderful addition to up the flavors of this red lentil soup. To do so, warm up half a stick of salted butter (4 tablespoons) in a small skillet over low heat until lightly browned. Add in 1/2 teaspoon cayenne pepper (or Aleppo pepper, if you have it). Then right before serving, drizzle each bowl with a tablespoon of the butter drizzle.
- Consistency: I followed in the footsteps of my mom and used 8 cups of liquid. However, if you want your soup to be thicker, you can use less liquid or if you want it to be thinner you can add in more. Either way, I recommend making adjustments in half a cup increments.
- Storage: If you have leftovers bring them to room temperature and store them in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
- Freezing: To freeze, bring it to room temperature, place it in an airtight container and freeze for up to 2 months.
- To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving.