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Mercimek Çorbası, or Turkish lentil soup, is a staple of Turkish cuisine that brings comfort and nourishment to every meal. Known for its creamy texture and warm, subtly spiced flavours, this soup is a go-to dish in Turkish households and restaurants alike.
Its appeal lies in its simplicity and depth of flavour, making it a beloved choice for both everyday meals and special gatherings. Whether served as an appetizer or a light meal, Mercimek Çorbası is a dish that speaks to the heart and soul of Turkish culinary tradition.
What Is Mercimek Çorbası?
Mercimek Çorbası is a smooth, hearty soup made primarily from red lentils, onions, carrots, and a touch of potato. The soup is seasoned with spices like cumin, paprika, and sometimes a hint of mint, which gives it a warm, comforting aroma and a subtle depth of flavour.
Turkish lentil soup is known for its creamy consistency, achieved by blending the cooked lentils and vegetables into a velvety puree. This satisfying texture and well balanced taste make it a popular choice, whether enjoyed as a nourishing breakfast or a warm-up course for larger meals.
The soup is typically garnished with a squeeze of lemon juice, which adds a tangy brightness, and a drizzle of melted butter infused with paprika, adding richness and a bit of spice. Often served with fresh bread on the side, Mercimek Çorbası invites you to slow down and savour each spoonful, experiencing the way each ingredient complements the other.
Ingredients and Taste
The core ingredients of Mercimek Çorbası are simple but carefully selected to create a harmonious flavor profile. Red lentils form the foundation of the soup, offering a mild, earthy taste and a naturally creamy texture. Onions, carrots, and sometimes a small amount of potato are sautéed to add sweetness and body to the soup.
Cumin is the main spice, infusing the soup with a warm, slightly smoky undertone that pairs beautifully with the sweetness of the carrots and the subtle earthiness of the lentils.
Paprika, both sweet and sometimes hot, is often used to enhance the flavour, while a bit of mint may be added for an herbal note that lightens the overall taste. A finishing squeeze of lemon juice adds a bright, refreshing acidity that balances the rich, earthy flavours, while a drizzle of butter brings a final touch of indulgence.
The result is a soup that’s both simple and satisfying, with a complex blend of flavours that feels both familiar and comforting.
A Taste of History
Mercimek Çorbası has long been a part of Turkish culinary heritage, valued not only for its flavour but also for its nutritional benefits. Lentils, a staple in Turkish cooking, have been cultivated in the region for thousands of years and are known for their high protein and fibre content.
This makes them an ideal base for a soup that is as nourishing as it is delicious. The soup has roots in Turkey’s rural communities, where humble ingredients were transformed into hearty meals that could sustain families through the day.
Over time, Mercimek Çorbası became a staple across all social classes, from village kitchens to the grand tables of Ottoman palaces. The addition of spices like cumin and paprika reflects Turkey’s position as a crossroads of culinary influences, where spices from the East and West blend to create unique, flavourful dishes.
Today, Mercimek Çorbası continues to be enjoyed by people of all ages, serving as both a comforting dish at home and a popular offering in Turkish restaurants.
Mercimek Çorbası (Turkish Lentil Soup) Recipe
Serves: 4 people
Ingredients:
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 1 medium potato, peeled and chopped
- 2 tbsp olive oil or butter
- 1 tsp ground cumin
- 1/2 tsp paprika
- 6 cups vegetable or chicken broth (or water)
- Salt and black pepper to taste
- 1 tbsp tomato paste
- 1 lemon, cut into wedges for serving
- Fresh parsley for garnish (optional)
Directions
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent, which will create a flavourful base for the soup.
Add the chopped carrot and potato to the pot, stirring for an additional 3 minutes. This step helps soften the vegetables slightly and blend their flavors with the onion.
Stir in the tomato paste, cumin, and paprika. Cook for another 2 minutes, allowing the spices to release their aromas and the tomato paste to develop a deeper flavour.
Add the rinsed red lentils to the pot, stirring well to coat them in the spices and tomato paste. This step ensures the lentils absorb maximum flavour from the base ingredients.
Pour in the broth (or water) and add salt and black pepper to taste. Stir to combine all ingredients. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils and vegetables are fully tender. Stir occasionally to prevent any sticking at the bottom.
Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If you prefer a chunkier texture, blend only partially. Adjust seasoning with additional salt or pepper if needed.
Serve the Mercimek Çorbası hot, garnished with fresh parsley if desired. Accompany each bowl with a lemon wedge for squeezing, adding a refreshing brightness to the dish. Serve with warm bread for a truly satisfying Turkish meal.
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