Lunch · 40 min · turkish

Mercimek Corbasi (Red Lentil Soup)

Turkish flavors, weeknight effort. Red lentils meets onion in a 40-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Red lentils
• 1 Onion
• 1 Carrot
• 1 Potato
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 Lemon
• 7 cups Vegetable stock
• 1 tsp Mint

Steps

1. Rinse the lentils until the water runs clear. Chop the onion, carrot, and potato into rough chunks — everything gets blended, so knife work does not matter here.
2. Soften the onion, carrot, and potato in the olive oil for 8 minutes, then add the garlic, cumin, and paprika and stir 1 minute until fragrant.
3. Add the lentils and stock, bring to a boil, then simmer 25 minutes until the lentils have completely collapsed and the vegetables are falling apart.
4. Blend until velvety smooth, adding water if needed — mercimek should be silky, not porridge-thick. Season boldly with salt.
5. Melt the butter with the dried mint until it foams and smells incredible. Swirl half into the soup and reserve the rest for drizzling.
6. Serve each bowl with a wedge of lemon, a drizzle of mint butter, and extra paprika. The lemon is not optional — it lifts the whole bowl from good to unforgettable.

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