Turkish Lentil Soup (Lentil Soup Recipe!) #shorts

Turkish Red Lentil Soup – this lentil soup recipe is ready in 30 minutes or less! #lentilsoup #souprecipe #soupseason #highfiber #lentils #soup

Turkish red lentil soup, or mercimek çorbası, is a vegetarian soup recipe that is creamy, healthy and comforting.

When I need to throw together a quick and healthy dinner, red lentils are one of my go-tos. Fast-cooking and delicious, these tiny legumes are a good source of both protein and fiber. Plus, red lentils breakdown and soften easily during the the cooking process, which is how you get the creamy texture in this Turkish soup without the added fat.

If you’re looking for a little something extra try it with some warmed pita bread or a simple lettuce salad.

▢5 tablespoons extra virgin olive oil
▢1 medium yellow onion, chopped
▢3 garlic cloves, minced, divided
▢2 to 3 carrots, peeled and chopped
▢1 medium russet potato, peeled and small diced or chopped
▢Kosher salt
▢2 tablespoons tomato paste
▢6 cups low-sodium vegetable broth
▢2 teaspoons Aleppo pepper, divided
▢1 teaspoon cumin
▢½ teaspoon coriander
▢1 cup red lentils, picked over and rinsed
▢1 large lemon, cut into wedges

1. In a large Dutch oven or cooking pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering.
2. Add the onions, 2 minced garlic cloves, carrots, and potatoes. Season with a good dash of kosher salt, and cook, stirring occasionally until the vegetables have softened (about 5 to 7 minutes).
3. Add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon of Aleppo style pepper and the rest of the spices.
4. Add the lentils and stir.
5. Allow the soup to come to a rolling boil for 4 to 5 minutes, then lower the heat and cover the Dutch oven with the lid leaving a small opening.
6. Let the soup simmer on the lowest heat setting for about 15 to 20 minutes or until the lentils and the vegetables are completely tender. (Check occasionally and give the soup a stir as needed. If it is getting too thick, add a little bit more vegetable broth about ½ to 1 cup more).
7. Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup to a standard blender, let some of the steam escape. Blend in batches until all of the soup is smooth.)
8. To finish, in a small skillet, warm about 3 tablespoons extra virgin olive oil over medium heat. Add the remaining Aleppo pepper and minced garlic and cook briefly until the garlic is golden brown and the oil has taken on a red hue from the Aleppo pepper. Remove from the heat and pour the warmed oil all over the soup. Serve with lemon wedges to the side.

Whenever I’ve had a really long day and don’t feel like cooking, but need something nutritious and extra comforting, I think of this velvety smooth Turkish red lentil soup. And trust me, once you give this one a try, you will want to sip on it all season long. It’s called Mergeim Sherbase, and it is so easy to put together. No cream at all, but it is extra creamy thanks to a little bit of potato and carrot. I finish it with a spicy olive oil sauce. So good.