Mercimek Corba
This comforting Turkish lentil soup is a staple, known for its vibrant color and rich, earthy flavor. Made with red lentils, vegetables, and a simple spice blend, it's both nourishing and satisfying. A squeeze of fresh lemon and a drizzle of chili-infused oil elevate this classic dish.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 328 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gred lentil, rinsed
- 1 pcsyellow onion, chopped
- 1 pcscarrot, chopped
- 1 pcspotato, chopped
- 2 clovegarlic, minced
- 1 tbsptomato paste
- 6 cupvegetable broth
- 1 tspdried mint
- 1 tsppaprika
- 0.5 tspcumin
- 0.5 tspblack pepper, freshly ground
- 1 tspsalt
- 2 tbspolive oil
garnish
- 0.5 pcslemon, juiced
- 0.5 tspred pepper flake
Equipment
lemon juicer · small pan · large pot · cutting board · knife · immersion blender
The method
Step by step
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add onion and cook until softened, about 5-7 minutes.
About 7 min
- 3
Stir in carrot, potato, and garlic, cooking for another 3 minutes until fragrant.
About 3 min
- 4
Add tomato paste, dried mint, paprika, cumin, black pepper, and salt. Cook for 1 minute, stirring constantly.
About 1 min
Cook’s note: Cooking the tomato paste and spices briefly helps to deepen their flavor.
- 5
Pour in vegetable broth and add rinsed red lentils. Bring the mixture to a boil.
About 5 min
- 6
Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils and vegetables are very tender.
About 25 min
Cook’s note: Stir occasionally to prevent lentils from sticking to the bottom of the pot.
- 7
Remove from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer to a regular blender and blend in batches.
About 2 min
Cook’s note: If using a regular blender, be careful not to overfill and hold the lid firmly with a towel to prevent hot splashes.
- 8
Taste and adjust seasoning if needed. If the soup is too thick, add a little more hot water or broth to reach desired consistency.
About 1 min
- 9
For the garnish, heat a small amount of olive oil in a pan over low heat. Add red pepper flakes and cook for 30 seconds until fragrant (do not burn).
About 1 min
Cook’s note: This step is optional but adds a lovely visual and flavor boost.
- 10
Serve the soup hot, with a squeeze of fresh lemon juice and a drizzle of the chili-infused oil on top.
Per serving
Nutrition
- Calories
- 327.8kcal
- Protein
- 15.9g
- Carbs
- 48.8g
- Fat
- 8.3g
- Fibre
- 8.2g
- Sugar
- 5.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Mercimek Corba in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much, or in the microwave.
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