Mercimek Çorbası (Turkish Lentil Soup)

A staple during the cold months, this flavorful, comforting, and nutritious soup comes together quickly with the Immersion Blender.

Ingredients

• For the Soup
• 1 Tablespoon olive oil
• 1 large (325 g) yellow onion, peeled and chopped
• 1 large (90 g) carrot, chopped
• 1 medium (150 g) russet potato, peeled and diced
• 4 garlic cloves, peeled and crushed
• 1 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 Tablespoon tomato paste
• 1 cups (250 g) lentils, rinsed
• ¼ cup (45 g) roasted red pepper
• 6 cups (1.40 l) vegetable stock
• 1 lemon, juiced
• ½ teaspoon ground black pepper
• 1 teaspoons kosher salt, optional
• Optional Garnishes
• ¼ cup (60 g) butter
• 1 Tablespoon extra virgin olive oil
• 2 teaspoons Aleppo pepper, plus more for finishing
• ½ cup (120 ml) nonfat greek yogurt
• ½ cup (20 g) croutons
• ¼ cup (10 g) fresh parsley leaves, chopped

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until aromatic, about 3 minutes. Add the carrot, potato, and garlic and cook, stirring occasionally, for another 3–4 minutes, or until vegetables soften.
2. Add the cumin, coriander, and tomato paste to the vegetables. Stir to evenly distribute and cook for 1 minute.
3. Add the lentils and stir to incorporate. Add the roasted red peppers and vegetable stock and stir. Bring to a boil, then turn the heat to low and cover with a lid. Simmer for about 20 minutes, or until everything is cooked through and tender.
4. Take the pot off heat. Submerge the immersion blender below the surface of the liquid.
5. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved.
6. Add fresh lemon juice, salt, and pepper to taste.
7. For the optional garnishes: Place the butter in a light colored pan over medium heat and cook until it just starts to turn golden brown, about 3–4 minutes. Immediately take the pan off the heat and stir in the olive oil and Aleppo pepper. Ladle the soup into serving bowls. To each bowl, add: 1 tablespoon of yogurt, 4–5 croutons, a drizzle of the spiced brown butter, and a sprinkle of chopped parsley. Finish with more Aleppo pepper, if desired.

Notes

We love adding all of the garnishes listed to this recipe, but customize your garnishes to your own diet/preference! This soup will keep for up to 5 days refrigerated or frozen for up to 3 months. This soup is a hearty, flavorful dish made with lentils, onion, carrot, potato, and roasted red pepper. Lentils provide plant-based protein and fiber, making the soup filling and supportive of digestive health, while being naturally low in saturated fat. The combination of vegetables adds texture and depth, creating a wholesome, nutrient-rich meal. Perfect as a comforting main or starter that’s both satisfying and balanced.

Nutrition

1 serving (379 ml)

• Calories: 290

• Total Fat: 9g

• Total Carbohydrate: 43g

  • Dietary Fiber: 7g
  • Sugars: 3g

• Protein: 12g

• Cholesterol: 1346.79mg

• Sodium: 690mg