Mercimek Çorbası – A Traditional Turkish Lentil Soup is a delightful dish that brings warmth and comfort. This soup features an inviting blend of red lentils, onions, garlic, carrots, and fragrant spices. Warming and filling, this flavorful soup is one of my favorite vegetarian recipes, especially on those chilly winter nights. Serve the mercimek soup with a dollop of thick yogurt, a sprinkle of red pepper flakes, a swirl of spiced melted butter, and a hunk of crusty flatbread.
Most ingredients are easily accessible at your local supermarket. You’ll need dried red lentils, fresh vegetables, and vegetable stock. For an authentic twist, the recipe uses two traditional Turkish staples: tatli biber salçasi (sweet pepper paste) and pul biber (mild Aleppo pepper). If you have a hard time finding either one, you can substitute them with sweet paprika or ancho chili and tomato paste.
To make Mercimek Çorbası – A Traditional Turkish Lentil Soup, you will need the following ingredients:
In a large pot over medium heat, heat 3 tablespoons olive oil and add 1 finely diced onion and cook, stirring occasionally, for 3 minutes.
Add 1 finely diced celery stalk, 1 finely diced carrot, and 4 minced garlic cloves and sauté until they soften, about 5 minutes.
Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 2 tablespoons tatli biber salçasi (sweet pepper paste) and cook for 1 minute.
Add 1 ½ cups dried red lentils to the pot and stir to combine.
Add 8 ½ cups vegetable stock, stir well, and bring to a boil. Turn the heat to low, cover with the lid, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes.
Remove the soup from the heat. Using an immersion blender, purée the lentil mixture. Add 2 to 4 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper. Taste and adjust the seasoning if needed.
In a small saucepan over medium heat, melt ⅓ cup butter. Cook the butter until it starts to turn golden brown, about 3 minutes. Remove from the heat and stir in 2 teaspoons olive oil and 2 teaspoons pul biber.
To serve, ladle the soup into bowls. Garnish each bowl with 1 tablespoon of Greek yogurt, drizzle the spiced melted butter over the top, and sprinkle with chopped fresh parsley and extra pul biber. Enjoy!
Mercimek Çorbası, or Turkish Lentil Soup, is a warming dish made with red lentils, onions, garlic, carrots, and Turkish spices. Nutrient-dense, flavorful, and filling, it is perfect for a weeknight dinner. Made it? Tag @cookmerecipes using the hashtag #cookmerecipes and share on Instagram!
