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No. 0058 Turkish Free recipe

Turkish Red Lentil Soup with Lemon and Croutons

Mercimek corbasi is Turkish comfort in a bowl: red lentils, onion, carrot and a little rice simmer until they collapse into a smooth golden puree scented with cumin. Squeeze plenty of lemon over it and pile on buttery croutons or toasted flatbread chips. Cheap, filling and ready in forty minutes.

4.2 from 1,161 cooks

Smooth yellow red lentil soup in orange-handled pot with croutons, lemon half and lentils
Photo: Shameel mukkath on Pexels
Prep
10 min
Cook
35 min
Total
45 min
Serves
6
Level
Easy
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Method 6 steps

  1. Melt 2 tbsp butter in a pot over medium heat and cook the onion and carrot for 7 minutes until soft.

  2. Stir in the tomato paste and cumin for 1 minute, then add the lentils, rice and stock.

  3. Bring to a boil, skim any foam and simmer 25 minutes until the lentils have completely broken down.

  4. Blend until smooth, season with salt, and thin with hot water if it is thicker than heavy cream.

  5. Fry the bread cubes and flatbread squares in the remaining butter over medium heat for 5 minutes until golden and crisp.

  6. Serve the soup with croutons, flatbread chips, a pinch of Aleppo pepper and lemon halves for squeezing.

Tap a step to mark it done.

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