Turkish Lentil Soup (Mercimek Çorbası)

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• 200 grams red lentils
• 1 onion, chopped
• 1 carrot, diced small
• 1 potato, diced small
• 2 cloves garlic, chopped
• 1 tbsp tomato paste
• 1 liter chicken or vegetable broth
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• to taste dried mint (optional, for garnish)

👩‍🍳 Instructions

1. 1 Rinse the red lentils thoroughly until the rinse water runs clear, then drain.
2. 2 Heat the olive oil in a pot, then sauté the onion and garlic until fragrant and softened.
3. 3 Add the carrot and potato, stir briefly, then add the tomato paste. Cook for 2 minutes while stirring.
4. 4 Add the lentils, broth, cumin, paprika powder, salt, and pepper. Stir well.
5. 5 Cook over medium heat, stirring occasionally, for 20-25 minutes until the lentils and vegetables are completely tender.
6. 6 Remove from the heat and blend the soup using an immersion blender or a regular blender until smooth and creamy.
7. 7 Return the soup to the pot, reheat briefly, and adjust the salt and pepper to taste.
8. 8 Make the paprika butter: heat the unsalted butter until melted and slightly foamy, add the paprika powder, stir quickly, then turn off the heat.
9. 9 Pour the soup into serving bowls, drizzle the paprika butter on top, add a squeeze of lemon juice, and sprinkle with dried mint. Serve warm with bread.

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📊 Nutrition Facts / serving

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