Lentil Soup
Red lentil soup is one of the oldest dishes in the world — lentils were a staple across the Levant and Mesopotamia thousands of years before the common era. The cumin-coriander-turmeric spiced version appears in Lebanese, Syrian, Egyptian, and Turkish kitchens, varying slightly by region but following the same essential structure. Turkey presents mercimek çorbası as a national staple, served at lunch tables across the country. The butter and paprika drizzled on just before serving is not decorative — it is functional: the warm fat carries the colour and flavour of the paprika across the surface without dissolving into the soup. The lemon juice added at the end raises the acidity that balances the warm sweetness of cumin. Blending only half — not all — creates a deliberate texture: creamy enough to be comforting, coarse enough to feel substantial.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Traditional recipe
Authentic taste
Ingredients 4 servings
- 300 g red lentils, rinsed until water runs clear
- 2 tbsp olive oil
- 1 large onion (~200 g), finely diced
- 2 medium carrots (~200 g), peeled and diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1.2 litres vegetable or chicken stock
- Juice of 1 lemon
- 2 tbsp unsalted butter (for topping)
- 1 tsp sweet paprika (for topping)
- Salt and black pepper to taste
- Fresh coriander or parsley and lemon wedges to serve
How to make it
- 1Heat the olive oil in a large saucepan over medium heat, add the onion and carrots, and cook for 8–10 minutes, stirring occasionally, until softened and the onion is translucent.
- 2Add the garlic, cumin, coriander, turmeric, and cayenne; stir for 1–2 minutes until the spices are fragrant and toasted.
- 3Add the rinsed lentils and stock, bring to a boil, then reduce the heat, partially cover, and simmer for 20–25 minutes until the lentils are completely tender and beginning to dissolve into the liquid.
- 4Use an immersion blender to puree about half the soup directly in the pot for a creamy yet textured finish — or blend it all smooth if you prefer; thin with a splash of extra stock or water if needed.
- 5Stir in the lemon juice and season generously with salt and black pepper.
- 6Melt the butter in a small pan over medium heat, add the sweet paprika, and let it sizzle for 30 seconds until fragrant and deep red.
- 7Ladle the hot soup into warmed bowls, drizzle the paprika butter over each portion, scatter fresh coriander on top, and serve with lemon wedges and crusty bread.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
