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Turkish Lentil Soup: Mercimek Çorbası
This easy, hearty, and comforting Turkish Lentil Soup (Mercimek Çorbası) is packed with red lentils, warm spices, and rich flavor—perfect for a nourishing meal.
Prep:
15 minutes
|
Cook:
40 minutes
2-3 servings
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Easy
Ingredients
1 small to medium carrot, peeled
1 potato, peeled -for CDED cook and cool first
1 peeled and deseeded tomato
1 small onion, peeled
1 clove garlic
6 TBSP red lentils, soaked for 8–12 hours and rinsed
1 tsp ground cumin
2 tsp salt (adjust to taste)
1 tsp pure tomato paste (no additives)
1 TBSP olive oil
3-3⅓ cups water
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1 small to medium carrot, peeled
1 potato, peeled -for CDED cook and cool first
1 peeled and deseeded tomato
1 small onion, peeled
1 clove garlic
6 TBSP red lentils (60-70 gram), soaked for 8–12 hours and rinsed
1 tsp (5 ml) ground cumin
2 tsp (10 ml) salt (adjust to taste)
1 tsp (5 ml) pure tomato paste (no additives)
1 TBSP (15 ml) olive oil
700–800 ml water
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- Chop all the vegetables and add them to a pot with the olive oil, cumin, tomato paste, and salt. Stir for 2–3 minutes.
- Add the water.
- Rinse the soaked red lentils and add them to the pot. Stir well and let it cook for 30–40 minutes, until everything is soft.
- Once the soup is fully cooked, blend until smooth.
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Nutritional Info
Storage
Notes
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