Turkish Red Lentil Soup – Kirmizi Mercimek Corbasi Recipe
This Turkish Red Lentil Soup, known as Kirmizi Mercimek Corbasi, is a comforting and nutritious dish featuring red lentils, vegetables, and aromatic spices. Pureed to velvety smoothness, it’s traditionally served with a flavorful butter drizzle and garnished with parsley, croutons, and lemon wedges. Perfect for a hearty lunch or cozy dinner, this soup is both easy to make and deeply satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegan
Ingredients
For the Soup
- 1 medium-sized onion, chopped
- 1 1/4 cups red lentils, picked over and rinsed
- 3 cloves garlic, minced
- 1 small potato, cut into 1-inch cubes
- 1 large carrot, chopped (approximately 1/2 cup)
- 8 cups vegetable stock or a combination of water and stock
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Optional Toppings
- 2 tablespoons Italian parsley, chopped
- 1 cup croutons
- Lemon wedges
- 1 tbsp sumac
- Pinch of Aleppo pepper, Urfa chili, or red pepper flakes
Optional Butter Drizzle
- 4 tablespoons salted butter (half a stick)
- 1/2 teaspoon cayenne pepper or Aleppo pepper
Instructions
- Prepare Ingredients: Chop the onion, garlic, potato, and carrot; rinse and pick over the red lentils to remove debris.
- Combine and Cook: In a medium heavy-bottom pot, add onion, red lentils, garlic, potato, carrot, and pour in 8 cups of vegetable stock. Bring to a boil over medium-high heat, then reduce to low and simmer for 10-15 minutes until lentils, potatoes, and carrots are fully softened. Check doneness by inserting a knife into the vegetables; it should slide in and out easily.
- Puree the Soup: Remove the pot from heat and blend the soup until smooth using an immersion blender directly in the pot or transfer in batches to a food processor or blender.
- Reheat: Return the pureed soup to the stove, bring it to a gentle boil again, then taste and adjust seasoning with salt and pepper as needed.
- Prepare Optional Butter Drizzle: In a small skillet over low heat, melt 4 tablespoons of salted butter, cooking until lightly browned. Stir in 1/2 teaspoon cayenne pepper or Aleppo pepper, then remove from heat.
- Serve: Ladle the hot soup into bowls, drizzle with the spiced browned butter if using, and garnish with chopped parsley, croutons, lemon wedges, and a sprinkle of sumac or red pepper flakes if desired. Serve immediately.
Notes
- Adjust soup consistency by modifying the liquid quantity in half-cup increments for thicker or thinner texture.
- Leftovers should be cooled to room temperature and stored in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool the soup to room temperature, place in airtight containers, and freeze for up to 2 months.
- Thaw frozen soup in the refrigerator overnight and reheat gently on the stovetop before serving.
- The butter drizzle enhances flavor and provides a traditional finishing touch but can be omitted for a lighter dish.
