Mercimek Çorbası
Mercimek çorbası is present at almost every Turkish table, from the simplest everyday kitchen to the fixed menu traditionally used to break the fast during Ramadan. Its simplicity — lentils, a few common vegetables, water — makes it an accessible dish for any budget, which is why it's rarely missing from a Turkish restaurant's menu, regardless of its level. Choosing split red lentils, over any other variety, is essential to the final result: already split, they break down completely in 20-25 minutes of boiling, without needing prior soaking like green or brown lentils. The paprika-infused butter, melted separately and poured on top only at serving, doesn't just color the soup — the step of cooking it briefly, over low heat, develops the paprika's flavor without burning it, a detail that would be lost if the paprika were added directly into the soup pot from the start.
Split red lentils are used, not green or brown lentils
Red lentils break down completely when boiled, in 20 minutes, without needing any prior soaking
The soup is fully blended, until smooth as a cream
The fine, chunk-free texture is what sets this soup apart from thicker lentil stews
A paprika-infused butter is prepared separately and poured on top at serving
The melted butter with sweet paprika colors the surface a red-orange and adds a layer of flavor boiling alone can't give
Lemon juice is added at the table, not during cooking
The fresh acidity cut right before eating keeps a lively note that would be lost if boiled together with the lentils
Ingredients 4 servings
- 250g split red lentils
- 1 onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 small potato, chopped
- 1 tsp sweet paprika
- 1 liter vegetable broth or water
- 3 tbsp butter
- 1/2 tsp sweet paprika (for the butter)
- Salt and pepper, to taste
- Lemon juice, for serving
- Dried mint, for serving
How to make it
- 1PREPARE THE SOUP: put the lentils, onion, carrot, garlic, potato and sweet paprika in a large pot, add the water or broth.
- 2BOIL: bring to a boil, then simmer 20-25 minutes, until the lentils and vegetables are fully tender and falling apart.
- 3BLEND: blend everything (with an immersion or upright blender), until a smooth cream.
- 4SEASON: taste and add salt and pepper, add more water if the soup is too thick.
- 5PREPARE THE FLAVORED BUTTER: melt the butter in a small saucepan, add the sweet paprika, stir a few seconds over low heat, until colored, without burning.
- 6SERVE: pour the soup into bowls, drizzle the paprika butter over each bowl, serve with lemon juice and dried mint on the side.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
