Mercimek çorbası is a cornerstone of Turkish cuisine, celebrated for its velvety texture and earthy, comforting flavor. This classic version combines red lentils with simple vegetables and a touch of cumin, resulting in a nutritious and quick-to-make dish.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 250 g red split lentils
- 1 medium onion, diced
- 1 carrot, grated
- 1 tomato, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 liter vegetable broth
- 2 tbsp extra virgin olive oil
- juice of 2 lemons
- salt and black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep
Rinse the red lentils under cold water until the water runs clear, then drain them thoroughly to prevent unwanted foam during cooking.
- Step 2 Pan 5 min
In a heavy pot, heat the olive oil over medium heat and sauté the diced onion alongside the grated carrot until they are tender and translucent.
- Step 3 Pan 2 min
Add the chopped tomato, sliced garlic cloves, cumin, and paprika, stirring continuously for two minutes to activate the essential oils in the spices.
- Step 4 Pot / simmer 20 min
Pour in the hot vegetable broth and the drained lentils, bring to a vigorous boil, then reduce to minimum heat, cover, and cook for twenty minutes.
- Step 5 Pot / simmer 5 min
Verify that the lentils are completely broken down; if any remain firm, add a splash of boiling water and cook for five additional minutes until desired consistency is reached.
- Step 6 Blend 1 min
Remove from heat and blend with an immersion blender for one minute until the mixture is completely smooth, requiring no straining at all.
- Step 7 Serve
Season with salt and black pepper, stir in fresh lemon juice and a generous drizzle of olive oil, then serve immediately in preheated bowls.