Hearty Red Lentil Soup – Kirmizi Mercimek Corbasi
Because of their rich protein content, lentils have been a valuable food source in Asia Minor since Neolithic times. This soup is most probably Turkey’s most popular soup, enjoyed not only for lunch and dinner but also for a hearty breakfast in Anatolia.
I like to add carrots and potatoes to this easy, delicious and nutritious soup. The lovely colours of red lentils, carrots and potatoes bring an array of sunshine to any cold winter day! The addition of cumin and red pepper flakes add a wonderful, energising flavour, as we do in Southern Turkish cooking. I recommend you to make a big batch and freeze some, as it freezes really well.
Serves 6
Preparation time: 15 minutes Cooking time: 40 minutes
250gr/9oz/generous 1 cup red lentils, rinsed and drained
15ml/1tablespoon long grain rice, rinsed and drained
1 medium onion, finely chopped
1 medium carrot cut in small cubes
1 medium potato, peeled and cut in small cubes
1.2lt/2 pints/5 cups hot water
15ml/ 1 tablespoon olive oil
15ml/1 tablespoon butter
1 ½ teaspoon ground cumin
1 teaspoon (or more!) red pepper flakes
Juice of ½ lemon
Salt and pepper to taste
Extra wedge of lemon, paprika flakes (and if you’d like) croutons to serve
Put the olive oil, lentils, rice, onion, carrot, potato and hot water in a large heavy pan. Bring to boil and skim off any froth. Over a medium heat, simmer for about 30 minutes or until the lentils, rice and the vegetables cooked. Please stir occasionally to ensure the lentils don’t stick to the bottom of the pan.
Once cooked, add the lemon juice, butter, cumin and red pepper flakes. Check the seasoning and add salt and pepper to your taste, mix well. Serve hot with a wedge o lemon for extra zing and red pepper flakes sprinkled over. Some nice crusty bread by the side or croutons over the soup would go very well.
You can cook this wonderful soup ahead of time and freeze some if you’d like.
Afiyet Olsun!
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Hosgeldiniz
Welcome to Ozlem's Turkish Table (or as we say in Turkish, "Hosgeldiniz").
I was born and bred in Turkey, and lived there for 30 years. I feel very fortunate to be a part of this rich and welcoming culture. Turkish cuisine is healthy, delicious, affordable and most recipes are very easy to make. Here, I would like to show you how you can recreate these wonderful recipes in your own home. Living in England, I also cook other Mediterranean inspired dishes and some wonderful sweet treats. I hope the recipes may inspire you to have a go!Upcoming Turkish Cooking Classes
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I make this soup for my Husband Dogan almost weekly, it's his favourite.
I'm so glad that I found your Blog and will now be a follower. You have some great Turkish recipes.
I've been going to Izmir for over 20 years now and just love it there.
Thanks for sharing.
Merhaba Erica:)
I am delighted to get your comment, so nice to be able to connect with food lovers. This soup is one of our favorites too. We love going to Izmir too, and love the Agean cuisine. I hope the recipes in the blog inspires you, best wishes for Christmas and New Year! Ozlem
We just had a red lentil soup at a Greek rest.; our server told us that it was Turkish, no name, it was house special and the servers had it all day!
Thank you for sharing the recipe!
Merhaba:)
This lentil soup, mercimek corbasi, is literally served all day at home too, especially in Anatolia, and makes a great hearty breakfast! Many thanks for sharing your experience, we have so much in common with Greek friends in terms of food and culture and it is lovely to hear experiences. Afiyet Olsun:) Ozlem
Ozlem, just made this soup and this looks like the same recipe! Came out very well. I used ghee/clarified butter instead of butter. Thankyou!
Merhaba:) you are most welcome, I am very glad the recipe worked and it is a joy to share these recipes:) Best wishes, Ozlem