Turkish Red Lentil Soup (Mercimek Çorbası)

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 cup red lentils, rinsed
• •4 cups vegetable or chicken broth (gluten-free)
• •1 medium carrot, diced
• •1 teaspoon ground cumin
• •1/2 teaspoon paprika
• •2 tablespoons lemon juice
• •to taste salt and pepper
• •2 tablespoons fresh parsley, chopped
• •1/4 teaspoon red pepper flakes (optional)

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté diced onion until softened, about 3 minutes.
2. 2Add minced garlic, cumin, and paprika, stirring constantly for 1 minute until fragrant.
3. 3Add rinsed red lentils and diced carrot, stir well to coat with spices.
4. 4Pour in broth and bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are very soft and breaking apart.
5. 5Use an immersion blender to puree the soup until smooth and creamy, or blend in batches in a regular blender.
6. 6Stir in lemon juice and season with salt, pepper, and red pepper flakes to taste.
7. 7Simmer for 2 more minutes, then ladle into bowls and garnish with fresh parsley and a drizzle of olive oil.

💡 Red lentils collapse naturally in mercimek çorbası, so blend only after they are fully soft; early blending leaves tiny grainy particles in the soup.

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