Kırmızı mercimek çorbası /Turkish Red Lentil Soup

This soup is divine! Lentils are a valuable food source, because of their rich protein content. This soup is Turkey’s most popular soup, enjoyed not only for lunch and dinner but also for a hearty breakfast in Anatolia. Served with crusty bread and salad. 

Since the soup gets blended, the veggies can be chopped roughly to save time.

Kırmızı mercimek çorbası/ Turkish Red Lentil Soup

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

¼ teaspoon ground black pepper

4  - 5 cups chicken or vegetable broth, depends on concisty of the soup

1 cup red lentils rinsed, drained

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

1 teaspoon dried mint

1 teaspoon red pepper powder

1 teaspoon (or more!) hot red pepper flakes

Salt and pepper to taste

Red pepper flakes, lemon wedges, dried or fresh mint for garnish
Preparation

In a large pot, heat 3 tablespoons oil and add onion and garlic, and sauté until golden, about 4 minutes.

Stir in carrots, lentils and tomato paste and sauté for 2 minutes longer.

Pour in the chicken/vegetable stock and stir well.

Add the dried mint, cayenne, red paprika powder and fresh ground paprika to the mixture.

Bring the soup to a boil. Partially cover and reduce heat to medium-low, and let simmer until the lentils are cooked through, about 30 minutes.

Using a blender or a stick blender puree the soup until smooth. Stir in the lemon juice.Taste and add spices if necessary.

Serve with a nice crusty bread by the side or croutons over the soup.

Afiyet olsun!