Golden drizzles of delish-us-ness. Serving up bowlfuls of Turkish Lentil Soup in Houstons perpetual 100º weather like it’s my job. But this one is worth the hype. It’s the creamiest lentil soup you’ll ever experience and yet there isn’t even a drop of cream in this recipe. We’re talking a lentil soup loaded with vegetables like onions, carrots, a squeeze of tomato paste, served up with lemon wedges on the side. It’s thickened up by with a potato. Yes, you read that right. And lets just say after trying this recipe, you’ll want to skip making a roux and start using potatoes in all of your roux-based soup recipes. This is a soup that you’ll on every street corner in Turkey. I’ve can be made with both red lentils and yellow lentils. This Turkish red lentil soup dish, is called mercimek çorbası. This is the coziest, warmest, most comforting lentil soup to come out of my kitchen in possibly forever. Bonus points that this recipe uses lots of pantry and refrigerator staple ingredients and the prep time it curbed at 15 minutes. We’re talking about a veg-friendly turkish red lentil soup that contains almost 30 grams of protein not to mention that lentils are loaded with fiber, making this the perfect filling lunch. The total time is around 30 minutes and you only have a single pot to clean afterwards. All you need is a slice of toasted crusty bread drizzled with EVOO and a few rubs of a garlic clove to serve as a side.
Ingredients for Turkish Lentil Soup
Butter: Feel free to use butter or olive oil for this recipe. You’ll need about 4 tbsp of butter. We’ll use half for sautéing the onions and carrots. The other half is for finishing the soup at the end.Onions: You’ll cook the onions in the oil to add flavor to the soup before pressure cooking the lentil soup.Carrots: I like to dice up the carrots and saute them in the butter with the onions for a bit. The carrots add color and extra nutrition!Lentils: You can use red lentils, yellow lentils or yellow split peas for this recipe.Russet Potatoes: You’ll need a pound of potatoes for 1¾ cup of lentils. This ratio works best in giving the soup the perfect creamy texture.Tomato Paste:Broth: You can use vegetable broth or chicken stock for this recipe. Either works.Spices: You’ll need turmeric and cayenne pepper to season the soup with when it simmers. You’ll also need kosher salt and black pepper. If you want to keep the spice level at bay, swap the cayenne pepper for paprika. It’ll give it that same color without giving it heat. I’ve seen people add ground cumin and lots of other spices to their lentil soup, I usually reserve that for my Indian Dal Soup.Lemon Wedges: To squeeze fresh lemon juice on the soup for serving.
Homemade Turkish Lentil Soup Recipe
If you like this soup, you might also like:
Moroccan Sweet Potato Lentil SoupComforting Red Lentil Soup (Dal Soup)30 Minute Garlic Brown Lentil DaalLentil Stuffed Zucchini BoatsLentil Rice Pilaf with Caramelized Onions
SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave
