Go Back
–+ 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 29 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!
Print Pin Recipe

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 ground 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 , 200 g, 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 1 tablespoon butter and 3 tablespoons olive oil and heat until the butter is melted.
  • Add the diced 1 large onion and 1 carrot and cook for 4-5 minutes until the onions have softened.
  • Add the 1/2 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon Aleppo pepper, 1/2 teaspoon dried mint and 1 teaspoon salt and cook for 3-4 minutes, stirring often.
  • Add the diced 2 garlic cloves and the 1 tablespoon tomato paste and continue to stir for a few minutes.
  • Add the washed and drained 1 cup red lentils along with all of the 1 1/2 litres boiled 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 2 tablespoons butter in a small skillet on medium heat. Add the 2 teaspoons paprika and 1/2 teaspoon 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 1 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
Did you make this recipe?Please leave a star rating and review below!