Turkish Red Lentil Soup

This simple yet robust Turkish soup is rich with lemon and tomato. Warming hearty healthy and quick and easy to make.


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Remove any froth that may rise to top.

Turkish red lentil soup. Put the red lentils onion potato carrot tomato paste and water in a medium saucepan. The Aleppo pepper is a wonderful addition lending a gentle heat. Bring the soup to the boil then turn it down to a simmer.

It gets a pleasantly thick body from red lentils which soften and break down during cooking. Turkish Red Lentil Soup This lightly Spiced Healthy and delicious Turkish Red Lentil Soup is best served with a squeeze of Lemon. Turkish Red Lentil Soup or Mercimek Çorbası is one of Turkeys most popular soups.

The main ingredients of this delicious soup are red lentils flour butter onion carrot and potato. Both gluten free and add thickness and texture to the lentil soup. Ingredients 3 Tbsp olive oil 1 medium onion chopped 1 medium carrot grated 3 cloves garlic finely chopped 35 g good quality tomato paste 15 g Turkish red pepper paste acı biber salçası or more tomato paste 1 tsp sugar 180 g 200 ml08 cups red lentils 12 ltrs boiling water or light stock.

Bring to a boil reduce the heat to medium and cook uncovered for about 20 minutes or until all the ingredients are soft. Cooks in 30 minutes and blends up beautifully making this a slightly creamy soup. Place a lid on the pot and cook for 15 minutes.

Stir frequently to prevent the mixture from sticking to the bottom of the pan. Aromatics to start the soup. Onions Garlic Red Bell Pepper and Tomato.

Turkish Red Lentil Soup is the most famous soup of Turkish cuisine. Perfect for a cool autumn or spring. Add the garlic cumin sweet paprika and tomato paste to the onions and stir for a few minutes before adding the chopped carrot and celery along with the red lentils and vegetable stock.


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