Easy Turkish Lentil Soup with Red Pepper Oil

Turkish Lentil Soup (Mercimek Çorbası) is a warm, comforting dish made with red lentils and a flavorful blend of spices. This easy version of the traditional soup is quick to prepare and is perfect for cozy meals. The addition of red pepper oil gives the soup an extra layer of richness and heat, making it even more irresistible.

What You’ll Need:

• 1 cup red lentils, washed and drained

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 medium carrot, peeled and diced

• 1 tablespoon olive oil

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon ground turmeric (optional)

• 4 cups vegetable broth or water

• Salt and pepper, to taste

• 1 tablespoon tomato paste

• 1 tablespoon red pepper paste (optional)

• 2 tablespoons butter

• 1 teaspoon dried red pepper flakes

• 1 tablespoon olive oil (for red pepper oil)

• Fresh lemon wedges (for garnish)

Step 1: Sauté the Vegetables

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened. Add the garlic and carrot, and cook for another 2-3 minutes, stirring occasionally.

Why it works: Sautéing the onion, garlic, and carrot helps build a rich base for the soup, enhancing the flavors before adding the lentils.

Step 2: Add the Spices and Lentils

Stir in the cumin, paprika, and turmeric (if using). Then add the washed red lentils to the pot and mix everything together for a minute to coat the lentils with the spices.

Why it works: Toasting the spices with the lentils brings out their flavors, allowing the soup to have a more aromatic base.

Step 3: Add the Broth and Cook

Stir in the vegetable broth (or water) and add the tomato paste and red pepper paste (if using). Bring the soup to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are soft and the soup has thickened. Stir occasionally and add salt and pepper to taste.

Why it works: Simmering the soup allows the lentils to absorb the flavors of the spices and broth, creating a thick and hearty texture.

Step 4: Blend the Soup (Optional)

For a smoother texture, use an immersion blender to blend the soup directly in the pot until creamy, or transfer the soup in batches to a blender. If you prefer a chunkier consistency, leave it as is.

Why it works: Blending the soup gives it a velvety texture that enhances the overall richness and makes it more comforting.

Step 5: Make the Red Pepper Oil

In a small pan, melt 1 tablespoon of butter and heat 1 tablespoon of olive oil over medium heat. Add the dried red pepper flakes and cook for 1-2 minutes, just until the oil becomes fragrant and slightly red. Remove from heat.

Why it works: The red pepper oil adds depth and a slightly spicy kick to the soup, giving it that signature Turkish flavor.

Step 6: Serve

Ladle the soup into bowls and drizzle the red pepper oil on top. Garnish with a lemon wedge for added freshness. Serve with crusty bread for a complete meal.

Why it works: The red pepper oil and lemon elevate the flavors of the soup, balancing the richness with a touch of heat and acidity.

A Hearty Turkish Classic

This easy Turkish lentil soup with red pepper oil is the perfect comfort food for any time of year. It’s packed with flavor, nutrients, and spices that create a satisfying meal in no time. Plus, the red pepper oil adds that authentic Turkish twist that makes the soup extra special.