Turkish Red Lentil Soup (Mercimek Çorbası)
• Lemon at the end brightens flavor and balances earthiness. • Add more broth or water if the soup thickens too much. • Blending improves creaminess without adding dairy. Health Benefits: Red lentils provide plant-based protein and fiber that support satiety, gut health, and steadier blood sugar response. The combination of vegetables adds potassium, vitamins, and antioxidants that support metabolic and cardiovascular health, while spices like turmeric and cumin contribute anti-inflammatory compounds that support overall wellness.
1 steps, about 40 minutes
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01Heat olive oil in a large pot over medium heat. 2. Add onion and cook for 3 to 4 minutes until softened. 3. Add garlic and cook for 1 minute until fragrant. 4. Stir in carrot and potato and cook for 2 to 3 minutes. 5. Add cumin, paprika, turmeric, salt, and black pepper and stir to coat the vegetables. 6. Add lentils, tomato paste if using, and vegetable broth. 7. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until lentils and vegetables are soft. 8. Use an immersion blender to blend until smooth or leave slightly chunky if preferred. 9. Stir in lemon juice. 10. Taste and adjust seasoning as needed. 11. Serve warm.
• Lemon at the end brightens flavor and balances earthiness. • Add more broth or water if the soup thickens too much. • Blending improves creaminess without adding dairy. Health Benefits: Red lentils provide plant-based protein and fiber that support satiety, gut health, and steadier blood sugar response. The combination of vegetables adds potassium, vitamins, and antioxidants that support metabolic and cardiovascular health, while spices like turmeric and cumin contribute anti-inflammatory compounds that support overall wellness.
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