Mercimek Çorbası

Mercimek Çorbası (Turkish Red Lentil Soup)

A staple starter across Turkey, this smooth, peppery red lentil soup is finished with dried mint and a generous squeeze of lemon to lift its earthy sweetness.

Prep

10 min

Cook

35 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (9 oz (about 1¼ cups)) red lentils, split, hulled; pick over for stones and rinse until water runs clear
• •1 medium yellow onion, finely chopped
• •1 medium carrot, peeled and diced
• •1 medium potato, peeled and diced; a waxy or all-purpose variety, not russet
• •30 ml (2 tbsp) olive oil or butter, plus more for the mint sizzle at the end
• •15 g (1 tbsp) tomato paste, salça; mild biber salçası is traditional if you can find it
• •5 g (1 tsp) dried mint, do not substitute spearmint; dried mint is the classic finish
• •3 g (1 tsp) red pepper flakes (pul biber), or Aleppo pepper; smoked paprika is not traditional but acceptable
• •1.5 L (6¼ cups) water or low-sodium stock, chicken or vegetable stock adds depth
• •5 g (1 tsp) fine salt, to taste
• •1 pinch black pepper
• •1 whole lemon, cut into wedges, to serve

Steps

1. 1 Rinse the red lentils in cool water 2 to 3 times, swishing and draining, until the water runs clear. Drain well.
2. 2 In a heavy pot over medium heat, warm 30 ml (2 tbsp) olive oil or butter. Add the chopped onion and cook 3 to 4 minutes until translucent, stirring occasionally.
3. 3 Stir in the diced carrot and potato along with the tomato paste and 1 tsp red pepper flakes. Cook 2 minutes, stirring, until the paste darkens slightly and coats the vegetables.
4. 4 Add the rinsed lentils and 1.5 L (6¼ cups) water or stock. Bring to a boil, skim any foam, then reduce the heat to maintain a gentle simmer.
5. 5 Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils and vegetables are completely tender and breaking down. The soup should look loose and starchy; add hot water in 100 ml (about ⅓ cup) splashes if it thickens too much before the lentils are soft.
6. 6 Remove the pot from the heat. Blend the soup with an immersion blender (or in batches in a countertop blender, venting the lid) until very smooth. Return to low heat.
7. 7 Season with 1 tsp salt and a pinch of black pepper, taste, and adjust salt. The soup should taste slightly under-seasoned because lemon will be added at the table.
8. 8 Just before serving, heat 1 tbsp olive oil or butter in a small skillet over medium heat until shimmering. Remove from the heat, stir in the dried mint (it should sizzle and foam for 3 to 5 seconds) and immediately drizzle over the soup. Do not let the mint burn.
9. 9 Ladle into bowls and serve hot, with lemon wedges on the side so each person squeezes lemon to taste, and extra red pepper flakes if desired.