Turkish cuisine is part of the Mediterranean diet and is therefore a very healthy way of eating. Among other things like fish and olive oil for healthy fats, it also includes plenty of vegetables.
Red Lentil Soup is one of the most loved soups in Turkey. Thinking of soups we assume it is more for fall or winter days — but really, this soup is been cooked and offered in restaurants all year round.
Since I like to cook most efficiently, quick and of course healthy, I always try to make a dish in the most practical way possible. So what does being practical in the kitchen mean? It means getting the best flavour with less time. (Hello, Fresh Bouillon!) Fewer ingredients, and minimal dishes to wash helps the whole process.
This easy lentil soup meets all three of those criteria perfectly.
Red Lentil Soup (Mercimek Çorbasi)
Ingredients
- 1 cup red lentils rinsed
- 1 medium onion chopped
- 1 small carrot diced (optional)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- ½ tsp paprika
- 1-2 tsp Fresh Bouillon
- 4-5 cups water or broth
- Olive oil
- Salt & pepper
- Lemon wedges to serve
- Optional: dried mint or chili flakes
Instructions
- Sauté onion (and carrot, if using) in olive oil until soft.
- Stir in tomato paste, cumin, and paprika. Cook briefly.
- Add lentils and 4 cups of stock or water (dissolve 1-2 tsp of Fresh Bouillon for extra flavour and to create a vegetable broth).
- Simmer for 20–25 mins, until soft.
- Blend until smooth. Season to taste.
- Serve with lemon and optional mint or chili flakes.
