From the Turkish table
Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)
A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Yield
- 6 servings
use tenderness cues.
The lentils and vegetables cook together before blending. Follow the tenderness cues in the method, then adjust the consistency and seasoning to your taste.
What you’ll need
Ingredients
Ingredient amounts: 6 servings · 1×
Step by step
The method
Tap a step number to mark it complete.
Make the soup
Rinse the lentils. Chop the onion and cut the peeled potato and carrot into small, even pieces.
Warm the oil in a large saucepan over medium heat. Stir the onion and carrot for about 5 minutes, until the onion softens.
Add potato, lentils and water. Bring to a boil, then lower to a gentle simmer. Cook for 25–35 minutes, stirring occasionally, until the potato crushes easily and the lentils break down.
Take the pan off the heat. Carefully puree with an immersion blender, keeping its head submerged to limit splashing. Add hot water gradually if too thick.
Stir in cumin and lemon juice. Add salt and pepper to taste, warm gently, and divide between six bowls.
Season: Year-round
Dried lentils and pantry seasonings make this a year-round recipe. Fresh vegetables remain subject to local availability; this is practical cooking guidance, not a claim about a traditional festival or season.
Ingredients & dietary preferences: Vegan · Legumes · Vegetables
Dish type: Soup