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–+ servings
Mercimek Corbasi, lentil soup in beige rimmed bowl with 2 metal spoons on the side, drizzled with spiced butter with two mustard coloured salt and pepper shakers, a small bowl with dried mint leaves and another bowl of soup in the top corner on a blue tie dyed background
5 from 28 ratings

Creamy Turkish Red Lentil Soup (Mercimek Corbasi)

Yield: 6 people
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Amina Al-Saigh
This velvety Turkish lentil soup takes red lentils and combines them with vegetables and aromatic spices. The spiced butter drizzle on top makes it irresistible!
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Ingredients
 

For the Soup

  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion, finely diced
  • 1 carrot, diced
  • 2 garlic cloves, finely diced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon aleppo pepper
  • 1/2 teaspoon dried mint
  • 1 teaspoon salt, more per preference
  • 1 tablespoon tomato paste
  • 1 cup red lentils (200g), washed and drained
  • 1 1/2 litres boiled water
  • 1 Lemon, for garnish

For the Butter Drizzle

  • 2 tablespoons butter
  • 2 teaspoons paprika
  • 1/2 teaspoon dried mint

Instructions
 

For the Soup

  • In a large soup pot, start by adding the butter and olive oil and heat until the butter is melted.
  • Add the diced onions and carrots and cook for 4-5 minutes until the onions have softened.
  • Add the paprika, black pepper, cumin, aleppo pepper, dried mint and salt and cook for 3-4 minutes, stirring often.
  • Add the diced garlic and the tomato paste and continue to stir for a few minutes.
  • Add the washed and drained lentils along with all of the water. Stir well and make sure you scrape any bits stuck on the bottom of the pot.
  • Simmer the soup on medium, covered, for 30 minutes.
  • Remove from the heat and use an immersion blender to blend the soup until smooth. You can also transfer to a blender very carefully, as the soup is hot.
  • To make the butter drizzle, heat the butter in a small skillet on medium heat. Add the paprika and dried mint and stir for 30-60 seconds. Make sure you don’t keep it on the heat for longer as the mint will burn.
  • Serve the soup in bowls, with the butter drizzle on top and a squeeze of lemon.

Notes

  • The spice amount is a mild to medium level of spice, so if you like it more spicy, add more black pepper or aleppo pepper.
  • This soup is freezer friendly if you want to make a double batch.
  • Blending is optional, so omit this step if you like a textured soup.
Serving: 1g, Calories: 193kcal, Carbohydrates: 23g, Protein: 9g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 430mg, Potassium: 411mg, Fiber: 10g, Sugar: 3g, Vitamin A: 1889IU, Vitamin C: 7mg, Calcium: 42mg, Iron: 3mg
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