You have to try this version of the famous Turkish lentil soup. Just cook your veggies and red lentils until soft. Nothing fancy there. But here’s the twist. In a hot pan, roast tomato paste with garlic until it smells incredible. Add dried mint. That’s what gives it that irresistible aroma. Blend everything smooth. Season to taste and finish with a squeeze of lemon.
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Turkish Red Lentil Soup – Mercimek Çorbası 🥣
Ingredients:
• 1 large carrot
• 2 potatoes
• 1 onion
• 175 g (7/8 cup) red lentils
• About 1 L (4 cups) of water (or a bit more if needed)
• 2 tbsp tomato paste
• 1 clove garlic, grated
• 1 tbsp dried mint
• Salt, cumin, and ground caraway to taste (about 1 tsp each)
• Lemon juice
• Flatbread for serving
Instructions:
1. Peel and roughly chop the carrot, potatoes, and onion.
2. Add them to a pot with the red lentils and about 1 liter of water. Cook until everything is soft.
3. In a separate pan, heat a little oil, add the tomato paste and the grated garlic, and roast briefly until fragrant.
4. Add the dried mint, stir, and let it release its aroma.
5. Blend the soup until smooth, then season with salt, cumin, and caraway.
6. Stir in the tomato paste mixture, mix well, and finish with a squeeze of lemon.
7. Serve hot with fresh flatbread. Enjoy! ❤