Mercimek Corbasi

Mercimek Corbasi, or Turkish Red Lentil Soup, is a staple of Turkish cuisine, cherished for its comforting warmth, rich flavor, and nutritional value. This creamy, hearty soup is made primarily from red lentils, often blended with aromatic vegetables like onions, carrots, and potatoes, and seasoned with a blend of traditional spices such as cumin, red pepper flakes, and dried mint. It's typically simmered until the lentils are tender and then often puréed to achieve a smooth, velvety texture. Served hot, often with a drizzle of chili-infused olive oil (nane yağlı pul biber) and a wedge of lemon, Mercimek Corbasi is a beloved dish enjoyed year-round, perfect as a starter or a light meal.

Ingredients you will need

To create a delicious and authentic Mercimek Corbasi, you'll need the following key ingredients:

  • For the Soup:
    • 1 cup red lentils, rinsed
    • 1 medium onion, chopped
    • 1 carrot, chopped
    • 1 potato, chopped
    • 2 cloves garlic, minced
    • 6 cups vegetable or chicken broth
    • 1 tbsp tomato paste
    • 1 tsp dried mint
    • 1 tsp red pepper flakes (pul biber)
    • 1/2 tsp cumin powder
    • Salt and black pepper to taste
    • 2 tbsp olive oil
  • For the Chili Mint Oil (optional garnish):
    • 2 tbsp butter or olive oil
    • 1 tsp dried mint
    • 1 tsp red pepper flakes (pul biber)
  • For Serving:
    • Lemon wedges
    • Fresh parsley or dill, chopped (optional)

Step-by-step instructions

Follow these steps to prepare your own delicious Mercimek Corbasi:

  1. Prepare the Vegetables:
    1. Rinse the red lentils thoroughly under cold water until the water runs clear.
    2. Chop the onion, carrot, and potato into small, uniform pieces to ensure even cooking. Mince the garlic.
  2. Sauté the Aromatics:
    1. In a large pot or Dutch oven, heat the olive oil over medium heat.
    2. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes.
    3. Add the chopped carrots and potatoes, and continue to cook for another 5 minutes, stirring occasionally.
    4. Stir in the minced garlic, tomato paste, dried mint, red pepper flakes, and cumin powder. Cook for 1-2 minutes until fragrant.
  3. Simmer the Soup:
    1. Add the rinsed red lentils to the pot, then pour in the vegetable or chicken broth.
    2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and vegetables are very tender. Stir occasionally to prevent sticking.
  4. Blend and Season:
    1. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth (be cautious with hot liquids).
    2. Return the puréed soup to the pot, if necessary. Add salt and black pepper to taste. If the soup is too thick, add a little more broth or hot water until it reaches your desired consistency.
  5. Prepare the Chili Mint Oil (optional):
    1. In a small pan, melt the butter or heat the olive oil over low heat.
    2. Add the dried mint and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the spices.
  6. Serve:

    Ladle the hot Mercimek Corbasi into bowls. Drizzle with the chili mint oil, if using, and garnish with fresh parsley or dill. Serve immediately with lemon wedges on the side for squeezing into the soup.

Chef's tips for success

Our culinary experts share their top tips to perfect your Mercimek Corbasi, ensuring a delicious and satisfying experience every time.

  • Rinse Lentils Thoroughly: Always rinse your red lentils thoroughly before cooking to remove any impurities and starch, which can cause the soup to become cloudy.
  • Finely Chop Vegetables: Ensure your onions, carrots, and potatoes are finely and uniformly chopped. This helps them cook evenly and blend smoothly into the soup.
  • Don't Skimp on Spices: Cumin, red pepper flakes, and dried mint are crucial for the authentic flavor of Mercimek Corbasi. Adjust to your preference, but don't omit them.
  • Blend Until Smooth: For the classic creamy texture, blend the soup until it's completely smooth. An immersion blender makes this very easy.
  • Adjust Consistency: The desired thickness of Mercimek Corbasi can vary. Feel free to add more broth or hot water if you prefer a thinner soup.
  • The Chili Mint Oil is Key: While optional, the chili-infused mint oil (nane yağlı pul biber) is a signature garnish that adds a beautiful color and an extra layer of flavor to the soup.
  • Serve with Lemon: A squeeze of fresh lemon juice before serving brightens all the flavors in the soup and is an essential accompaniment.

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