Turkish Red Lentil Soup (Mercimek Çorbası)

Mercimek Çorbası is a traditional Turkish red lentil soup with a smooth, creamy texture, rich flavor, and aromatic oriental spices

Ingredients

• 1 cup red lentils

• 1 medium onion

• 1 medium carrot

• 1 medium potato

• 2 cloves garlic

• 1.2 liters vegetable broth

• 1 tsp cumin

• 1/2 tsp paprika

• A pinch of turmeric

• Salt and pepper to taste

• 1 tbsp lemon juice

• Olive oil for sautéing

For Serving

• 2 tbsp olive oil

• 1 tsp paprika

• Fresh parsley

Preparation

1. Rinse the lentils thoroughly under running water

2. Dice the onion and potato, grate the carrot using a coarse grater, and finely chop the garlic

3. Heat olive oil in a pot. Sauté the onion until translucent, then add the carrot and garlic. Cook, stirring occasionally, until the vegetables soften and the onion becomes lightly golden

4. Add the cumin, paprika, and turmeric and stir to combine

5. Add the potato, lentils, and vegetable broth. Bring to a boil, cover, and simmer over low heat for 20–25 minutes, until the lentils and vegetables are tender

6. Blend the soup with an immersion blender until smooth and creamy. Season with salt and pepper to taste, then stir in the lemon juice

To Serve

7. Gently heat the olive oil in a small saucepan without bringing it to a boil. Remove from the heat, add the paprika, and stir to combine

8. Drizzle the aromatic paprika oil over the soup just before serving and garnish with fresh parsley