Authentic Turkish Lentil Soup – Mercimek Çorbası
- 1.5 cup Red Lentils
- 2 Large Onions
- 2 Medium Carrots
- 4 clove Garlic Minced
- 1 tbsp Tomato Puree
- 1 tbsp Sweet pepper paste (Optional)
- 2 tsp Ground Cumin
- 2 tsp Salt
- 2 tsp Aleppo Pepper (Pul Biber)
- 2 tsp Ground Turmeric
- 6-8 cup Water or Broth
- 1
Start by rinsing and draining the red lentils.
- 2
Heat the olive oil in a large pot over medium-high heat, and sauté the onions and garlic for about two to three minutes, until the onions are translucent.
- 3
Add the chopped carrots, and continue to sauté for another five minutes, until they start to soften.
- 4
Add the tomato paste, and all other spices and stir to combine until aromatic.
- 5
Then, add the rinsed and drained red lentils to the pot, and stir to combine with the other ingredients.
- 6
Add six cups of water or broth to the pot, and bring the mixture to a boil.
- 7
Reduce the heat to medium-low, cover the pot, and simmer for about 45 minutes, or until the lentils and vegetables are fully cooked and tender.
- 8
Optional - Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy.
- 9
Season the soup more if necessary, add the lemon juice and give it a final stir.
- 10
Serve the soup hot, with more fresh lemon juice and some chopped parsley.
- 2