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Turkish Red Lentil Soup (Mercimek Çorbası)

Cozy, creamy, and packed with bold flavor, this Turkish Red Lentil Soup is the kind of meal that warms you clear down to your toes. Simple pantry ingredients and one big pot come together in a way that feels downright special without making a fuss in the kitchen.
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Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 5 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced, divided
  • 2 to 3 carrots peeled and chopped
  • 1 medium russet potato peeled and small diced or chopped
  • kosher salt to taste
  • 2 tablespoons tomato paste
  • 6 cups low-sodium vegetable broth
  • 2 teaspoons Aleppo pepper divided
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 cup red lentils picked over and rinsed
  • 1 large lemon cut into wedges

Method
 

  1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven or cooking pot over medium-high heat.
  2. Add the onions, 2 minced garlic cloves, carrots, and potatoes.
  3. Season with kosher salt and cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
  4. Add the tomato paste and toss to coat the vegetables.
  5. Pour in the vegetable broth and add 1 teaspoon Aleppo pepper, cumin, and coriander.
  6. Add the red lentils and stir.
  7. Bring the soup to a rolling boil for 4 to 5 minutes.
  8. Lower the heat and cover the pot with the lid leaving a small opening.
  9. Simmer on the lowest heat setting for about 15 to 20 minutes until the lentils and vegetables are completely tender.
  10. Stir occasionally and add 1/2 to 1 cup more vegetable broth if the soup becomes too thick.
  11. Remove the pot from the heat and blend the soup using an immersion blender until smooth and creamy.
  12. Alternatively, let the soup cool slightly and blend in batches using a standard blender or food processor.
  13. Warm the remaining olive oil in a small skillet over medium heat.
  14. Add the remaining minced garlic and Aleppo pepper and cook briefly until the garlic is golden brown and the oil turns red.
  15. Pour the warm oil over the soup and serve with lemon wedges.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently with extra vegetable broth if needed and serve with warm pita bread or a simple salad.