Turkish Lentil Soup (Mercimek Çorbası)
A silky, velvety red lentil soup that is naturally vegan and gluten-free. This comforting Turkish classic achieves a luxurious texture without dairy, finished with a signature fragrant Aleppo pepper oil.
Ingredients
Soup Base
- 2 tbsp extra virgin olive oil high quality
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2-3 carrots peeled and chopped into small uniform pieces
- 1 medium russet potato peeled and diced small
- kosher salt to taste
- 2 tbsp tomato paste
- 6 cups vegetable broth low-sodium preferred
- 1 cup red lentils picked over and rinsed thoroughly
- 1 tsp Aleppo pepper
- 1 tsp ground cumin
- 1/2 tsp ground coriander
Spiced Oil Garnish & Serving
- 3 tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 tsp Aleppo pepper
- 1 large lemon cut into wedges for serving
Instructions
- Place a large pot over medium heat. Add 2 tablespoons olive oil. Once shimmering, add onion, potato, carrots, and 2 cloves of minced garlic with a pinch of salt. Sauté for 5-7 minutes until vegetables soften.
- Add tomato paste to the pot. Stir and cook for 1 minute to deepen the flavor.
- Pour in vegetable broth, 1 teaspoon Aleppo pepper, cumin, and coriander. Stir in the rinsed red lentils.
- Bring to a boil for 5 minutes. Reduce heat to low, cover with a slightly cracked lid, and simmer for 15-20 minutes until everything is tender.
- Remove from heat. Use an immersion blender to puree the soup until completely smooth and velvety. Adjust thickness with extra broth if needed.
- In a small skillet over medium heat, warm 3 tablespoons olive oil with the remaining garlic and Aleppo pepper for 1-2 minutes until the oil is red and garlic is golden.
- Ladle soup into bowls, drizzle with the spiced oil, and serve with fresh lemon wedges to be squeezed in just before eating.
Notes
Don't skip the lemon! The acidity is essential to balance the earthy lentils. If you can't find Aleppo pepper, use a mix of sweet paprika and a tiny pinch of red pepper flakes. Leftovers keep for 5 days in the fridge or 3 months in the freezer.