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Turkish red lentil soup (Kırmızı Mercimek Çorbası)

Turkish red lentil soup (Kırmızı Mercimek Çorbası)

Based on 187 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"This recipe for quick and easy red lentil soup is inspired by the Turkish Kırmızı Mercimek Çorbası. (Kırmızı Mercimek = red lentil, Çorbası = soup). It’s an absolute comfort food and a warm embrace from within, especially on chilly days. There are many ways you can eat it: A small bowl is often offered (free of charge) before your meal in Turkish restaurants, or enjoy it as a perfect in-between snack when you’re not incredibly hungry but want to warm up a little. My Mercimek Çorbası must-have: a large, refreshing ayran! The best bit: now you can also prepare this famous Turkish soup super quickly and easily at home – in a larger batch for family and friends, as meal prep for the week, or even to freeze for later."
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
75 g
red lentils
½
potato
½
carrot
½
onion
½ clove
garlic
½
red bell pepper
½
chili
35 g
butter
1 tbsp
tomato paste
tsp
hot paprika powder
½ l
vegetable broth
½
lemon
10 g
parsley (for garnish)
dried mint (for garnish)
salt
pepper
sugar (optional)
MetricImperial

Utensils

peeler, cutting board, knife, pot (large), 2 cooking spoons, Aromen Reichtum seasoning, pot (small), immersion blender, citrus press

How-To Videos

See all
how-to-prepare-a-chili

How to prepare a chili

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

Nutrition per serving

Cal356
Fat15 g
Protein13 g
Carb46 g
  • Step 1/ 5

    Peel the potato, carrot, onion, and garlic. Then, dice the potato, carrot, red bell pepper, and onion into bite sized pieces. Finely chop or cut the garlic and chili into thin rings.
    • ½ potato
    • ½ carrot
    • ½ onion
    • ½ clove garlic
    • ½ red bell pepper
    • ½ chili
    • peeler
    • cutting board
    • knife

    Peel the potato, carrot, onion, and garlic. Then, dice the potato, carrot, red bell pepper, and onion into bite sized pieces. Finely chop or cut the garlic and chili into thin rings.

  • Step 2/ 5

    Melt some of the butter in a medium-sized pot over medium-high heat. Add onions and sauté until translucent. Add garlic, chili, red bell pepper, carrot, potato,  tomato paste, some hot paprika powder and red lentils to sauté for approx. 3–5 min.
    • 10 g butter
    • 1 tbsp tomato paste
    • tsp hot paprika powder
    • 75 g red lentils
    • pot (large)
    • cooking spoon
    • Aromen Reichtum seasoning

    Melt some of the butter in a medium-sized pot over medium-high heat. Add onions and sauté until translucent. Add garlic, chili, red bell pepper, carrot, potato, tomato paste, some hot paprika powder and red lentils to sauté for approx. 3–5 min.

  • Step 3/ 5

    Add the vegetable broth and let it simmer for approx. 15 min. until the red lentils are cooked.
    • ½ l vegetable broth

    Add the vegetable broth and let it simmer for approx. 15 min. until the red lentils are cooked.

  • Step 4/ 5

    Meanwhile, start melting the remaining butter in a small pot over medium-low heat. Add the rest of the hot paprika powder, stir to mix, and set aside. Zest and juice the lemon.
    • 25 g butter
    • 1 tsp hot paprika powder
    • pot (small)
    • cooking spoon

    Meanwhile, start melting the remaining butter in a small pot over medium-low heat. Add the rest of the hot paprika powder, stir to mix, and set aside. Zest and juice the lemon.

  • Step 5/ 5

    Blend the soup until smooth with an immersion blender. Generously season with salt, pepper, lemon juice to taste, and even a pinch of sugar if you like. Serve with fresh parsley, dried mint if desired, lemon zest and the butter-paprika mix on top.
    • 10 g parsley (for garnish)
    • dried mint (for garnish)
    • salt
    • pepper
    • ½ lemon
    • sugar (optional)
    • immersion blender
    • citrus press

    Blend the soup until smooth with an immersion blender. Generously season with salt, pepper, lemon juice to taste, and even a pinch of sugar if you like. Serve with fresh parsley, dried mint if desired, lemon zest and the butter-paprika mix on top.

  • Enjoy your meal!

    Turkish red lentil soup (Kırmızı Mercimek Çorbası)
FAQ

First, sauté the onions and then add all the other chopped ingredients such as garlic, chili, bell pepper, carrot and potato. Add the tomato paste, tomato purée or fresh tomatoes (if they are in season), spices and red lentils and sauté. Deglaze with vegetable broth, simmer and finally blend. Season with salt, pepper and lemon juice to taste and serve with warm paprika-butter.

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