Red Lentil Soup Turkish Style

Red Lentil Soup Turkish Style

The Ottoman kitchen has produced some magnificent dishes, however one of the tastiest I find is a humble soup. The Turkish Mercimek Corbasi (Lentil Soup) is simple and yet so satisfying. The earthy goodness of the lentil and sweet carrot instantly transform into a delicate loveliness after a generous squeeze of fresh lemon.


  • 1 cup red lentils
  • 1 onion
  • 1 carrot
  • 1 tsp tomato paste
  • 1 tsp red pepper paste
  • 3 tbsp olive oil
  • 1 tsp salt
  • 2 cups chicken broth
  • 2 cups water
  • 2 fresh lemons


  1. In a medium-sized pot, saute your onions in olive oil until translucent.
  2. Add the rest of your ingredients and cook over medium heat uncovered for 5 minutes.
  3. Place a lid on your pot and cook for another 15 minutes on medium-low heat.
  4. Transfer soup into a blender and mix until silky smooth.
  5. Quarter your lemons and squeeze a slice or two into each soup bowl.
  6. Serve with crusty French bread.

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