Turkish Red Lentil Soup (Mercimek Çorbası)
A cozy, golden soup with a finishing drizzle of sizzling mint butter that turns it into something special. About thirty minutes start to finish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 14g
Ingredients
- 1 cup red lentils, rinsed
- 1 yellow onion, diced
- 1 carrot, diced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 2 tbsp olive oil
- 5 cup vegetable broth
- 1 lemon, cut into wedges
- 1 tbsp butter
- 1 tsp dried mint
Instructions
- 1
Heat the olive oil in a large pot over medium. Add the onion and carrot and cook until softened, about 5 minutes.
- 2
Stir in the tomato paste, cumin, and paprika. Cook for another minute until the tomato paste darkens slightly.
- 3
Add the red lentils and broth. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 18 to 20 minutes, until the lentils have completely broken down.
- 4
Use an immersion blender to puree the soup until silky smooth. Season with salt to taste.
- 5
Just before serving, melt the butter in a small skillet, stir in the dried mint, and let it bloom for 10 seconds. Drizzle over each bowl. Serve with lemon wedges to squeeze in at the table.
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