Turkish Red Lentil Soup (Mercimek Çorbası)
This Turkish red lentil soup is really warming and just very gently spiced. It's a cosy soup, perfect for autumn and winter and great for batch cooking. Because it's not too hot it's ideal for families and easy to spice up if you want to!
Servings 4
Calories 291kcal
Equipment
Ingredients
- 1 tablespoon cooking oil I used light olive oil
- 1 onion diced
- 1 carrot diced
- 1 potato diced
- 3 garlic cloves crushed
- 1 tablespoon tomato puree
- 200 g red lentils rinsed well
- 1 teaspoon Turkish seasoning Can use urfa chilli or aleppo pepper
- 1 litre vegetable stock
- 1 lemon
- 2tbsp fresh herbs mint or parsley
For the Topping
- 1 tsp Turkish seasoning Can use urfa chilli or aleppo pepper
Instructions
- Heat the oil in a large saucepan and add the onion, carrot, potato and garlic. Stir for a couple of minutes.
- Add the tomato puree, Turkish seasoning, lentils and stock. Bring to the boil then lower the heat and simmer for 20 minutes.
- Blend using a stick blender or in an immersion blender in batches. Squeeze in the lemon juice.
- Serve topped with the fresh herbs and a little more Turkish seasoning.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 291kcal | Carbohydrates: 50g | Protein: 15g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1014mg | Potassium: 859mg | Fiber: 19g | Sugar: 6g | Vitamin A: 3203IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 5mg