With its simple ingredients and soul-warming essence this Turkish Red Lentil Soup / Mercimek Çorbası is a new favorite at our house. The month of Ramadan is quickly approaching, many cooks will be looking for new soup ideas. Turkish Red Lentil Soup / Mercimek Çorbası is a one that calms down the hunger, eliminates the tension of the day, and excites the appetite after a long day of fasting, yes, so satisfying, and knowing how nourishing and healthful it is brings another layer of contentment. The soup has been given the thumbs up by friends and guests who had it at my house — in addition to all its other virtues, it’s vegan and gluten-free!

Turkish Red Lentil Soup / Mercimek Çorbası (Video)

Lentil soups such as teta Roro’s brown lentil soup and Lebanese red lentil soup are ones I often keep on hand when we need a little comfort or a nourishing restoration, plus, they are a must on our Ramadan iftar table. The two soups are often pitted against each other: Folks are divided by either being a brown or red lentil soup lover.  I  really love them both and its hard to take sides, and I am also proud that those soups have become favorites to lots of readers; but the question was, would I be able to step outside my comfort zone by finding any equally good lentil soup other than those two alongside adas bhamod? With this Turkish Red Lentil Soup / Mercimek Çorbası, the answer is a certain proud yes, make it and I promise you’ll sit down to a scrumptious dinner in 40 minutes. It is is a copycat of a soup I had during my last visit to Istanbul, this was a few weeks ago! Ramzi took me to the Atolye restaurant at the Ritz Carlton hotel in Istanbul “You’re going to eat one of the best soups in the world,” he said.  A little while later, a server brought us two giant bowls of a red lentil soup. I took a sip and we sat down to finish it in silence, and I so wished the bowl could last forever — yes, could not get over how good it was: rich, velvety in texture, with a unique flavor profile; we were able to have a record number of Mercimek Çorbası at different restaurants during our visit, nothing equates to the one we had at the Ritz.

Blessed by a divine culinary power, what a compliment!

The soup was highlighted in my memory! When I returned back home, I wanted to give Ramzi the same unforgettable experience we had at the Ritz.  As an enthusiastic cook I was so curious to replicate the same taste and I took it as a serious challenge and a friendly competition with myself to build a new soup skill that is super decadent. After much asking, testing and tasting. I met that goal, and even exceeded it. Yes, I knew the fabled secret formula that lifted the whole soup and added a layer of flavor. Who would have guessed that heating dried mint leaves and other aromatic ingredients such as pul biber/ paprika and cayenne in olive oil would make the soup taste that good. Yes, they are dropped into the hot olive oil. until the fragrance blooms (just a few seconds); the heat and the oil help draw out the aromatic flavors from the herb and spices to create a flavorful concoction, which is poured warm as a finish, and pureed with an immersion blender. When Ramzi tasted the soup he said:”You are blessed by a divine culinary power”, coming from a picky-eater husband this meant the world to me!

Ingredients for the Turkish Red Lentil Soup / Mercimek Çorbası

• Red lentils: have an orange color and a nutty flavor, they tend to get mushy when cooked.
• Short grain rice: acts as a thickening agent, Arborio or Egyption rice is commonly used.
• Onion; red or yellow, both work well
• Dried mint: the herb will change the whole flavor profile of the soup when heated.
• Tomato paste: adds a sweet-savory flavor, and also provides a favored orange hue.
• Olive oil: use the best quality; olive oil here elevates the flavors to a large extent.
• Pul biber or paprika:  pul biber is coarsely ground  red pepper with a mild smoky flavor and moderate heat. the best substitute is sweet paprika.    
• Cayenne: adds a lovely depth of piquancy.
• Water: the liquid agent.
• Freshly squeezed lemon juice: add it upon serving to brighten the flavor notes, if you are not a lemon lover, skip it. It still tastes great on its own
• Freshly grated black pepper: add it upon serving to deliver a mild kick of heat.

How to make the Turkish Red Lentil Soup / Mercimek Çorbası!

• Sauté: Heat the 3 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes or until the onion wilts. Add the tomato paste, water red lentil, rice and water.
• Cook: Bring to a boil, and spoon the scum as it appears, reduce heat to low and cover up. Coo, for 30 minutes.
• Make the mint-pul biber/ paprika oil: Warm the olive oil in a small skillet over medium low heat. Add the dried mint, pul biber or paprika and cayenne (if used) and cook just until it is fragrant and warm. Add it o the lentil soup and give a quick stir.
• Puree the soup using an immersion blender until it is completely smooth.
• Serve with freshly grated black pepper, croutons, optional and lemon wedges to squeeze over the top! Sublime!

Why adding tomato paste?

Red lentils cook fast and lose their shape when tender and turn to a muted yellow-beige when cooked, adding tomato paste to the soup, is not only for its sweet-savory flavor but also for the lovely color it imparts as it brings back that beautiful orange-red hue.)

Heat the dried mint, paprika and cayenne in olive oil

One of the best things about cooking is experimenting with different flavors and how can a few small tweaks like herbs and spices take the dish to another level. Dried mint leaves, pul biber/paprika and cayenne in heated olive oil is one of the most spectacular flavor-building techniques used in Turkish and Middle Eastern cooking. The body and flavor of the Turkish Red Lentil Soup / Mercimek Çorbası’ changes dramatically when the hot mixture is splashed over the soup.

Soup Consistency!

The end result of the soup should be moderately thick and rich but not a stodgy consistency.  If for any reason it is too thick, simply add 1/4 cup of water, it won’t affect the end result of the soup; if the soup turns out thin and a bit watery, let the excess liquid evaporate away by bringing the soup to simmer until the desired consistency.

Upon serving!

Add a pinch of freshly grated black pepper and don’t skip the clean zing of lemon, which makes it sing. You can float some croutons on top to give the Turkish red lentil  soup some delicious texture, skip this step if you need to keep it gluten free. It is still so great on its own!

To make the croutons: Place 5 or 6 sliced white bread in the freezer for about 15 minutes, this will facilitate the cutting process. Remove from the freezer and cut into small cubes after discarding the edges. Bake in preheated oven to a brown golden color.

Storage: Refrigerate for up to 4 days, or freeze for upto 2 months. The soup may thicken significantly as it sits. If this happens, add some water before reheating.

Hungry for more lentil soups?

• Lebanese Brown Lentil Soup

• Lebanese Red Lentil Soup with Vegetables

• Adas Bhamod (Lebanese Sour Lentil Soup)

Made with pantry staples  such as red lentils, onion, rice, olive oil, dried mint, paprika and tomato paste, this Turkish red lentil  soup and will fuel body and spirit and is super easy to put together— in about 40 minutes it will be ready –  can be made ahead, cooled and refrigerated or frozen.

• Author: Hadia Zebib Khanafer
• Cooking time: 40 minutes
• Prep time: 5 minutes
• Serves 7 persons
• Cuisine: Turkish, Middle Eastern

From very simple ingredients, the Turkish Red Lentil Soup / Mercimek Çorbası soup is more than the sum of its parts. With layers of flavor from the oil heated dried mint, sweet-savory tomato paste, and a brightening splash of lemon at the end, it’s an amazing meal in a bowl that provides equal parts pleasure and nourishment.

1 cup is equivalent to 250 ml

Ingredients

• 1  3/4 cups red lentils
• 10 cups / 2.5 liters water
• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 3 tablespoons short grain rice, like Arborio or Egyption rice, rinsed under running cold water and drained
• Salt to taste
• 3 tabespoons olive oi, to sautee the onion
• 1/4 cup olive oil, to temper the dried mint
• 1 tablespoon dried mint
• 1 heaped tablespoon Pul biber (Aleppo pepper)/ 0r paprkia : Pul biber is a coarsely ground red pepper with a mild smoky flavor and moderate heat. the best substitute is sweet paprika
• 1/2 teaspoon cayenne pepper, optional, but recommended, feel free to adjust the hot level to your taste

Upon serving:   

• Croutons, optional, you can skip it to keep it gluten free
• lemon wedges, upon serving
• Freshly grated black pepper

Directions:

1. Heat the 3 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes or until the onion wilts. Add the tomato paste, water red lentil and rice. Bring to a boil, and spoon the scum as it appears, reduce heat to low and cover up. Cook, for 30 minutes.
2. Make the mint- paprika oil: Warm the olive oil in a small skillet over medium low heat. Add the dried mint, pul biber or paprika and cayenne (if used) and sizzle just a few seconds, until it is fragrant and warm. Do not keep it long to avoid burning. Add it o the lentil soup and give a quick stir. Adjust salt to your taste preference!
3. Puree the soup using an immersion blender until it is completely smooth.
4. Serve with freshly grated black pepper, croutons, optional and lemon wedges to squeeze over the top! Sublime!

• Note1: To make the croutons: Place 5 or 6 sliced white bread in the freezer for about 15 minutes, this will facilitate the cutting process. Remove from the freezer and cut into small cubes after discarding the edges. Bake in preheated oven to a brown golden color.

• Note 2: If you can manage spicy food, don’t skip the cayenne; they’ll tickle your throat every so often and give the soup a welcome depth. Feel free to adjust the hot level to your taste.

• Note 3: Cumin is one of the most important ingredients for making a delicious soup, but please neglect it here. Flavors are well balanced with the ingredients. After testing, I found that cumin will negatively overpower the whole flavor profile, specifically in this version.

If you make the “Turkish Red Lentil Soup / Mercimek Çorbası!“, leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine

You may like to learn about these decadent lentil soups!

Lebanese Brown Lentil Soup

Lebanese Red Lentil Soup with Vegetables

Adas Bhamod/ Lebanese / Sour Lentil Soup