Turkish Red Lentil Soup, mercimek çorbası is creamy, nutritious, and absolutely delicious. Done in under 30 minutes, it makes a perfectly wholesome family dinner.
Place potatoes, carrots, onion, red lentils, and half of the butter along with a big pinch of salt in a large pot.
Add enough water to cover the vegetables, approximately 3 cups, and bring to a boil. Lower the heat down to low and simmer the vegetables for 15-20 minutes until the potatoes and carrots are very soft.
In a small frying pan, melt the remaining butter and add the tomato paste. Fry the tomato paste with butter over medium heat for a couple of minutes. Add the dried mint and mix.
Add the tomato-butter mix to the soup and blend until smooth.
Immersion blender: If using an immersion blender, take the soup off the heat and carefully blend it until smooth.
Kitchen blender: Let the soup cool down a little before transferring it to the bowl. Never overfill the bowl to avoid injuries.
Thermomix: If using a Thermomix, slowly bring the speed to 7-8 and blend the soup for 15 seconds. Once again, do not overfill the bowl.
Add the freshly squeezed lemon juice and serve.
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Notes
ALEPPO PEPPER:
Heat 2 tablespoons of extra virgin olive oil over medium heat and add one crushed garlic clove and a teaspoon of Aleppo pepper. Fry gently for 30-40 seconds until fragrant, don't burn it. Take off the heat and transfer it into a small bowl. Now you can garnish your soup with Aleppo pepper.
Refrigerate soup for up to 3 days in an airtight container. The soup will become quite thick. Simply add a little bit of water and reheat.
Freeze the soup in small containers or freezer bags for faster defrosting.
You can use vegetable stock or chicken stock instead of water if you prefer.
Feel free to swap butter for olive oil to make the soup vegan.
HOW TO STORE:
Refrigerate: Once the soup has cooled completely, transfer it to an airtight container. Refrigerate for 3-4 days. Note that the soup may thicken upon refrigeration, which is normal.
Reheat on Stove: When reheating, gently warm the soup on the stove over medium heat. If the soup has thickened, gradually add small amounts of water or a little broth while stirring to reach your desired consistency. Be mindful not to over-dilute the soup.
Freeze: Portion the soup into smaller containers or freezer bags for quicker defrosting. It can be stored for up to 3 months in the freezer.
Defrosting: To defrost, transfer the soup from the freezer to the refrigerator overnight. Allow it to thaw gradually. Alternatively, place the sealed container in a bowl of warm water to speed up the defrosting process.
Reheating from frozen: After defrosting, gently reheat the soup on the stove. Similar to the refrigerated soup, you may need to add water or a little broth gradually to achieve the desired thickness.
Serve: Before serving, add a fresh squeeze of lemon juice, enjoy!