Turkish Red Lentil Soup Recipe (Kırmızı Mercimek Çorbası)
Velvety, warming and deeply comforting, this classic Turkish red lentil soup brings red lentils, sweet carrots, potatoes, and onions together with rich tomato paste and aromatic melted butter.
Ingredients
Ingredients
Step-by-Step Method
Rinsing Lentils
Rinse red lentils under cold water in a fine sieve until water runs completely clear.
Chopping Vegetables
Finely dice onions, carrots and potatoes into small even cubes.
Sautéing Vegetables
Melt butter or heat olive oil in a deep soup pot. Sauté the onions until translucent, then add carrots and potatoes.
Adding Lentils & Broth
Add rinsed lentils and pour in boiling water or rich chicken broth.
Simmering
Cover the pot and simmer over gentle heat for 20-25 minutes until lentils and root vegetables are tender.
Seasoning & Paste
Stir in tomato paste, sea salt, black pepper, and crushed red pepper flakes during the final 5 minutes.
Blending Smooth
Puree the soup with an immersion blender until luxuriously silky and velvety smooth.
Finishing Touch
Ladle into bowls and serve with fresh lemon wedges and melted butter infused with paprika.
Chef's Tips & Tricks
Blend until completely velvety and smooth, and serve piping hot with a squeeze of fresh lemon juice and red pepper flakes.