Turkish Red Lentil Soup
A vibrant, naturally creamy Turkish lentil soup (Mercimek Çorbası) made in one pot. Ready in under 30 minutes with just red lentils, onion, and warm spices finished with a drizzle of mint oil.
- Total time
- 25 min
- Servings
- 4
- Calories
- 182
- Protein
- 11g
Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, diced
- 2 tbsp olive oil
- 4 cups vegetable or chicken broth
- ½ tsp cumin
- 2 tbsp fresh mint or parsley, chopped
Instructions
- 1
Heat olive oil in a large pot over medium. Add diced onion and sauté until softened and translucent, 4–5 minutes.
- 2
Stir in cumin and cook for 30 seconds until fragrant.
- 3
Add rinsed red lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes.
- 4
Lentils should be completely tender and soup should look creamy. Blend with an immersion blender until smooth, or mash with a spoon for a rougher texture.
- 5
Taste and season with salt and pepper. Stir in fresh mint or parsley.
- 6
Serve hot. Drizzle with a touch of olive oil if desired.
Tools you’ll need
- large pot (3+ quart capacity)
- wooden spoon
- immersion blender (optional)
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