Turkish Red Lentil Soup, or Mercimek Çorbası, is a comforting and flavorful soup made with red lentils, vegetables, and aromatic spices. It’s smooth, creamy, and perfect for a cozy meal. This soup is often garnished with a paprika-infused butter for an extra layer of flavor.
Preparation Time:
- Total Time: 50 minutes
- Active Time: 20 minutes
- Cooking Time: 30 minutes
Ingredients:
- For the Soup:
- 2 cups (400 g) red lentils, washed and soaked in cold water for 20 minutes
- 150 g (1 medium) onion, finely chopped
- 170 g (1 medium) carrot, diced
- 200 g (1 medium) potato, diced
- 15 g (3 cloves) garlic, minced
- 220 g (2 medium) tomatoes, diced
- 1 tablespoon olive oil
- Salt, to taste
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 2 bay leaves
- Hot water, enough to cover the ingredients
- For the Paprika Butter:
- 45 g (3 tablespoons) butter
- 1 teaspoon paprika
Instructions:
- Prepare the Vegetables and Lentils:
- Wash and soak 2 cups of red lentils in cold water for 20 minutes. Drain and set aside.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onions and sauté until caramelized, about 5-7 minutes.
- Add the Vegetables:
- Add the diced carrots, potatoes, minced garlic, and tomatoes to the pot. Stir well and cook for another 5 minutes.
- Add the Lentils and Spices:
- Add the soaked red lentils to the pot.
- Season with salt to taste, 1 teaspoon of paprika, ½ teaspoon of black pepper, and ½ teaspoon of turmeric. Add the bay leaves.
- Pour in enough hot water to cover all the ingredients by about 1-2 inches.
- Cook the Soup:
- Bring the soup to a boil, then reduce the heat to medium and let it simmer for about 30 minutes, or until the lentils and vegetables are tender.
- Blend the Soup:
- Remove the bay leaves from the soup.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Prepare the Paprika Butter:
- In a small pan, melt 45 grams of butter over low heat.
- Add 1 teaspoon of paprika and cook for 2 minutes, stirring constantly, until the butter is fragrant and lightly foamy.
- Serve:
- Pour the hot soup into bowls and drizzle with the paprika-infused butter.
- Serve warm with crusty bread or pita.
Serving Suggestions:
- Garnish with a sprinkle of fresh parsley or a wedge of lemon for added brightness.
- Pair with warm bread, pita, or a simple green salad for a complete meal.
Cooking Tips:
- Blending Tip: If you prefer a chunkier texture, blend only half of the soup or use a potato masher.
- Adjusting Thickness: If the soup is too thick, add more hot water or vegetable broth to reach your desired consistency.
Nutritional Benefits:
- Red Lentils: High in protein, fiber, and iron.
- Vegetables: Packed with vitamins, minerals, and antioxidants.
- Turmeric: Has anti-inflammatory properties.
Dietary Information:
- This soup is vegetarian and can be made vegan by substituting the butter with olive oil.
Nutritional Facts (per serving, assuming 6 servings):
- Calories: 250
- Protein: 10g
- Carbohydrates: 35g
- Dietary Fiber: 10g
- Sugars: 6g
- Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 300mg
Storage Tips:
- Store in an airtight container in the refrigerator for up to 3 days.
- The soup can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
Why You’ll Love This Recipe:
- Hearty and Nutritious: Packed with protein, fiber, and healthy vegetables.
- Quick and Easy: Simple ingredients and minimal prep time.
- Versatile: Enjoy it as a starter, main course, or side dish.
Conclusion:
Turkish Red Lentil Soup is a wholesome and delicious option for any meal. With its rich, smooth texture and aromatic spices, it’s a comforting dish that’s easy to prepare and sure to satisfy!
Frequently Asked Questions:
- Can I use green lentils instead of red?
- Yes, but the cooking time will be longer, and the flavor may differ slightly.
- How can I make this soup spicier?
- Add red pepper flakes or more paprika for an extra kick.
- Is this soup gluten-free?
- Yes, as long as all ingredients are gluten-free.
- Can I add other vegetables?
- Absolutely! Bell peppers, zucchini, or celery would work well.
- How do I make this soup creamier?
- Stir in some coconut milk or cream after blending.
- Can I skip the paprika butter?
- Yes, but the butter adds a rich, smoky flavor.
- What can I substitute for potatoes?
- Use sweet potatoes or extra carrots for a different flavor.
- How long does this soup last in the fridge?
- It can be stored for up to 3 days in an airtight container.
- What’s a good side dish for this soup?
- A fresh salad, bread, or rice would complement the soup nicely.
- Can I use canned lentils?
- Yes, but reduce the cooking time to 15-20 minutes.