Creamy Turkish Red Lentil Soup with Crispy Bread
Turkish mercimek çorbası made fast: red lentils, ground beef, and tomato paste blended smooth, finished with lemon and served with crispy toasted bread and pumpkin seeds. Comfort in a bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
Ingredients
- ¼ lb ground beef
- 1 cup red lentils
- 2 tbsp tomato paste
- ½ medium onion, diced
- 5 cups chicken or vegetable broth
- 1 whole lemon (juiced)
- 8 slices bread slices (for toasting) + pumpkin seeds
Instructions
- 1
Brown ground beef in a large pot over medium-high heat, breaking it up with a spoon until no pink remains, about 4 minutes.
- 2
Add diced onion and cook until softened and fragrant, stirring occasionally, about 2 minutes.
- 3
Stir in tomato paste, coating the beef and onion, then add red lentils and broth.
- 4
Bring to a boil, then reduce heat to medium and simmer uncovered until lentils are completely soft and fall apart, about 12 minutes.
- 5
Remove from heat. Using an immersion blender, blend until smooth and creamy, working in batches if needed.
- 6
Squeeze lemon juice into the soup, stir, and taste for salt and pepper. Toast bread slices until golden, then serve soup topped with bread and pumpkin seeds.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon
- immersion blender
- toaster or toaster oven
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