Description
Mercimek Çorbası (Turkish Lentil Soup) is a rich and comforting vegan soup made with red lentils, aromatic spices like cumin, paprika, and dried mint, and infused with vegetable broth. This gluten-free, nutrient-rich dish is perfect for any occasion, whether as a starter or light meal. Its simple preparation and heartwarming flavors make it a favorite in Turkish cuisine.
Ingredients
- 1 cup red lentils, rinsed and drained
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried mint
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
- 6 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- Fresh parsley or mint leaves for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes, until translucent.
- Add Garlic and Spices: Stir in minced garlic, cumin, paprika, dried mint, turmeric, black pepper, and salt. Cook for 1-2 minutes until fragrant.
- Add Lentils and Tomato Paste: Add the rinsed lentils and tomato paste, stirring to combine with the spices.
- Add Broth: Pour in vegetable broth, bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes or until lentils are tender.
- Blend Soup: Use an immersion blender to purée the soup for a smooth texture. Alternatively, blend in batches and return the puréed soup to the pot.
- Finish and Serve: Stir in fresh lemon juice. Serve hot, garnished with fresh parsley or mint leaves.
Notes
- Spice Level: Add a pinch of red pepper flakes or fresh chili for extra heat.
- Herbs: Try cilantro or dill for a fresh twist.
- Creamy Option: Stir in coconut milk or vegan yogurt for a creamy version.
- Storage: This soup can be refrigerated for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
