10-Minute Turkish Red Lentil Soup
Silky, naturally creamy red lentil soup finished with a sizzling hit of chili oil and fresh lemon. A TikTok-friendly take on mercimek corbasi that tastes like the real thing in under 10 minutes.
- Total time
- 12 min
- Servings
- 4
- Calories
- 238
- Protein
- 16g
Ingredients
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 small yellow onion, diced
- 1 whole lemon (juiced)
- 2 tbsp chili oil or crispy chili paste
- ½ tsp cumin
Instructions
- 1
Heat oil in a large pot over medium-high. Add diced onion, cook until edges soften, about 2 minutes.
- 2
Add cumin, stir for 30 seconds until fragrant. Pour in broth and rinsed lentils.
- 3
Bring to a boil, then reduce heat to medium and simmer uncovered for 7–8 minutes until lentils break down completely.
- 4
Use an immersion blender to puree the soup until completely smooth. Season with salt and black pepper to taste.
- 5
Squeeze lemon juice into the pot. Stir and divide into bowls.
- 6
Drizzle each bowl with chili oil. Serve hot.
Tools you’ll need
- large pot (4-quart or bigger)
- immersion blender (or regular blender)
- wooden spoon
- bowls
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