Mercimek Çorbası (Turkish Red Lentil Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 200 g red split lentils
- 1 onion, finely chopped
- 1 carrot, grated
- 1 floury potatoes, peeled and diced
- 2 tbsp tomato purée
- 2 tsp ground cumin
- 1 tsp sweet smoked paprika
- 2 tbsp olive oil
- 1000 ml vegetable stock
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 310 kcal
- Protein
- 15.2 g
- Carbohydrate
- 42.8 g
- of which sugars
- 6.7 g
- Fat
- 8.3 g
- of which saturates
- 1.2 g
- Fibre
- 6.6 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and cook the onion and carrot over a medium heat for 7 minutes, stirring often, until softened.
- 2
Stir in the tomato purée, ground cumin and smoked paprika and cook for 1 minute until fragrant.
- 3
Add the red split lentils, floury potatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer for 25 minutes, stirring now and then, until the lentils and potato collapse into the liquid.
- 4
Blend with a stick blender until smooth, or mash roughly with a fork for a thicker, rustic soup.
- 5
Stir in the lemon juice, season with salt and black pepper, and thin with a splash of water if the soup is too thick.
- 6
Ladle into bowls to serve.
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