Recipe
Mercimek Corbasi
A smooth Turkish red lentil soup with onion, carrot and potato, scented with cumin and paprika, blended until silky and finished with mint butter and lemon for a warming bowl.
Ingredients
Method
10 mins prep30 mins cook40 mins total
Warm the olive oil in a large saucepan and cook the onion, carrot and potato for 6 minutes until the onion starts to soften.
Add the garlic, cumin and paprika and cook for 1 minute, stirring so the spices do not catch.
Add the lentils and stock. Bring to a boil, then simmer uncovered for 25 minutes until the vegetables and lentils are tender.
Blend the soup until smooth, adding a splash of water if needed to reach a spoonable consistency.
Melt the butter in a small pan, stir in the dried mint and spoon it over the soup. Serve with lemon.
Notes
Blend the soup while warm and add the lemon at the table so each bowl can be adjusted to taste.
About this recipe
This Turkish red lentil soup is a warming, economical bowl built from red lentils, onion, carrot and potato. Cumin and paprika give the broth a gentle savoury depth, while blending turns the tender vegetables and lentils into a smooth, spoonable texture. It is straightforward enough for a weeknight but has plenty of character.
Simmer the lentils and vegetables until completely tender, then blend until silky and adjust with a little water if needed. A spoonful of mint butter adds fragrance and richness at the end, while lemon cuts through the earthy soup. Serve it hot with bread or a simple salad.
