Kirmizi Mercimek Corbasi- Turkish Red Lentil Soup
Red Lentil Soup is considered one of the most popular soups in both Turkey and the Middle East. This warm and comforting creation can be made in under 30 minutes in a single pot.
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Servings: 8
Equipment
- Large pot or Dutch Oven
Ingredients
Soup
- 1 medium Onion, chopped
- 1¼ cup Red lentils
- 4 cloves Garlic, minced
- 1 large Potato, cut into ½-inch cubes
- 1 large Carrot, peeled and cut into ½-inch cubes
- ½ tsp Paprika
- 8 cups Vegetable stock
- 2 tsp Kosher salt
- ½ tsp Coarse black pepper
Butter Drizzle (optional)
- 4 tbsp Unsalted butter
- ½ tsp Aleppo or cayenne pepper
Optional Toppings
- 2 tbsp Flat-leaf parsley, chopped
- 1 cup Small croutons
- Lemon wedges
- 1 tbsp Sumac
- 1 pinch Aleppo pepper or crushed red pepper flakes
Instructions
- Cook Soup - Pour all the soup ingredients in a soup pot or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes.
- Puree Soup - Remove from heat and puree the soup with an immersion blender or puree soup in two batches in a blender or food processor. Bring back to a boil and adjust for seasonings.
- Butter Drizzle (optional) - In a small pan, melt butter over low heat butter until lightly browned. Add ½ tsp Aleppo pepper or cayenne pepper.
- Serve - Ladle immediately into bowls and drizzle with melted butter (optional) and parsley. Serve croutons and lemon wedges separately.
Notes
- If soup seems too thick, add water in 1/2 cup increments.
- Soup may be refrigerated for 4 days or frozen for 2 months in an airtight container.
Nutrition
Calories: 173kcal | Carbohydrates: 33g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1559mg | Potassium: 523mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2026IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 3mg