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Introduction
Mercimek Çorbası, or Turkish Red Lentil Soup, has been a staple in Turkish cuisine for centuries, gracing tables from humble homes to grand palaces. This beloved dish originated in ancient Anatolia, where lentils were one of the first cultivated crops. As a symbol of hospitality, it's often the first course served to guests, embodying the warmth of Turkish culture. During Ramadan, it's a popular choice for breaking the fast, providing a nourishing and easily digestible meal. The soup's simplicity belies its depth of flavor, showcasing the Turkish knack for transforming humble ingredients into extraordinary dishes.
Ingredients
• 2 cups red lentils, rinsed and drained
• 1 large onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 tablespoons tomato paste
• 2 tablespoons unsalted butter or olive oil
• 6 cups low-sodium vegetable or chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, finely chopped
• Lemon wedges, for serving
Step 1:
In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add diced onions and carrots, cooking for 5-7 minutes until softened.
Step 2:
Add minced garlic and cook for another minute until fragrant.
Step 3:
Stir in tomato paste, cumin, oregano, smoked paprika, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Step 4:
Add rinsed red lentils, vegetable or chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until lentils are tender.
Step 5:
Remove bay leaf. Using an immersion blender, blend the soup until desired consistency is reached. Alternatively, carefully transfer to a regular blender in batches.
Step 6:
Stir in lemon juice and season with salt and pepper to taste.
Step 7:
Garnish with fresh parsley and serve hot with lemon wedges on the side.
Q: Can I use green or brown lentils instead of red?
A: While you can use other lentils, red lentils are preferred as they cook faster and break down easily, creating a creamy texture. Green or brown lentils will require longer cooking times and result in a different texture.
Q: Is this soup freezer-friendly?
A: Yes, this soup freezes well. Cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding extra liquid if needed.
Q: How can I make this soup lower in sodium?
A: Use low-sodium or no-salt-added broth, and adjust the salt to taste at the end of cooking. You can also increase the lemon juice to enhance flavor without adding extra salt.
• For a vegan version, use olive oil instead of butter and ensure you use vegetable broth.
• Red lentils can be substituted with yellow lentils, but cooking time may vary slightly.
• If you prefer a smoother soup, blend all of it. For a chunkier texture, blend only half.
• This soup is naturally gluten-free, but always check your broth ingredients to be sure.
• Adjust the consistency by adding more broth if the soup is too thick after blending.
• The soup will thicken as it cools, so you may need to thin it out when reheating.
Ladle the hot soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for squeezing over the soup.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken when cooled; thin with water or broth when reheating.
Chop vegetables and measure spices before starting to cook for efficient preparation. The soup can simmer longer if needed, just add more broth if it becomes too thick.
- For a smoother texture, blend the entire soup. For a chunkier consistency, blend only half.
- Taste and adjust seasoning before serving, as lentils can absorb a lot of salt during cooking.
- Don't skip the lemon juice at the end; it brightens the flavors and balances the earthiness of the lentils.
For a heartier meal, add diced potatoes or sweet potatoes with the lentils. For a spicier version, increase the amount of cayenne pepper or add a diced jalapeño with the onions and carrots.
Serve with warm pita bread or crusty whole grain bread. For beverages, try a crisp white wine like Sauvignon Blanc or a light Turkish beer.
This soup is perfect for fall and winter, but can be enjoyed year-round.
This recipe contains lentils. It may contain dairy if butter is used. Always check broth ingredients for potential allergens. The recipe is naturally gluten-free, but verify all ingredients to ensure they are certified gluten-free if necessary.
