Turkish Red Lentil Soup (Mercimek Çorbası)
A velvety red‑lentil soup spiced with cumin and mint, finished with a drizzle of lemon oil, perfect for a comforting starter or light meal.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 3 minutes.
-
Step 2 of 5
Add the carrot and continue to stir for another 2 minutes, then sprinkle in the cumin and dried mint, cooking briefly until fragrant.
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Step 3 of 5
Stir in the rinsed lentils and pour in the water or stock; bring to a gentle boil, then reduce to a simmer and cook uncovered for 20‑25 minutes, or until the lentils are soft and beginning to break down.
-
Step 4 of 5
Using a handheld immersion blender, purée the soup until smooth; season with salt, pepper and lemon juice, adjusting the acidity to taste.
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Step 5 of 5
Ladle the soup into bowls, drizzle a thin line of lemon‑infused olive oil and serve with a lemon wedge on the side.
Notes from the kitchen
If red lentils are unavailable, split yellow peas work as a substitute with a slightly earthier flavour. Soup stores well refrigerated for 3 days; reheat gently and add a splash of water if it thickens.
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