This velvety Turkish Red Lentil soup also known as Mercimek Corbasi is ready in 30 minutes and is so easy to make. You can make this healthy, creamy, vegan and delicious soup with just a handful of ingredients.
2 tablespoon olive oil
1 large potato, peeled and chopped
3 cloves of garlic
1 large onion chopped
1 tablespoon tomato paste
1 carrot chopped
1 ½ cups red lentils
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon Greek seasonings or mint
Salt and black pepper to taste
8 cups water
Warm up 2 Tablespoons of butter in a small skillet over low heat. Add in1Tablespoon red pepper paste (or tomato paste) and 1 teaspoon mint or Greek seasoning.
Italian Parsley chopped
1 cup croutons or Crusty Bread
Pinch of Sumac, Aleppo pepper, or Red pepper flakes
Heat olive oil in a pot over medium heat.
Saute onion until golden. Add tomato paste and paprika and cook for a minute.
Add in garlic, carrots and potatoes and cook for a couple of minutes.
Add the red lentils, salt, pepper, cumin and black pepper. Stir well and cook for a minute.
Pour in the water and bring the soup to simmer. Cook covered on medium heat for 25-30 minutes or until the lentils are completely cooked.
Blend the soup in the blender or using an immersion blender until it’s creamy and smooth.
Adjust the seasonings as needed.
Serve warm with a squeeze of lemon, with butter drizzle and croutons or fresh bread.