Today I’m sharing with you one of my favorite go-to recipes. I make this Turkish Red Lentil Soup when I need a quick and easy dinner, when anyone in the family is a little under the weather, or when I’m just craving a warm bowl of comfort. Earlier this week, all three boxes were checked. I had a sore throat, and thus really didn’t want to spend too much time working in the kitchen, and the cold and gloomy weather outside just begged for something warm and comforting.
My love for this soup started back in New York. There was this little Turkish kebab place, Bereket, on the Lower East Side. After a late night out on the town when my husband and I were dating, we’d stop there with friends for some lentil soup and pita and sometimes a kebab. It was delicious and so satisfying and sort of became a ritual we looked forward to. The fact they were open all night long certainly worked to our advantage. It’s the city that never sleeps after all.
While those party days might be behind us and Bereket has permanently closed its doors, the love for Turkish red lentil soup has only grown fonder. Here in Istanbul, while you can find some kirmizi mercimek corbasi almost everywhere, I still haven’t found a place where I think it’s as delicious, with the exception of my mother-in-law’s kitchen. Often times it seems a bit watered down where I’ve tried it.
My version is not only far from watered down, it’s really quick to throw together, packed with flavor and you probably have most of the ingredients in your kitchen right now. You can adjust the spices to your liking, use all chicken broth, a combo of chicken broth and water, or vegetable broth for a vegan version. I prefer it pureed but it can also be left with a little texture. I usually take a few ladles full out before I puree it so that my toddler who insists on feeding herself can have an easier go at it.
For the garnish, the classics include fresh parsley, lemon wedges, dried mint & oregano, and red pepper flakes (pul biber is the best if you can get your hands on some.) Add some fresh pita or a big hunk of of crusty bread and a salad, and you’ve got a truly satisfying and nutritious dinner.
Turkish Red Lentil Soup
This red lentil soup is creamy, rich in flavor and so quick to throw together. Paired with some crusty bread and a salad, it makes for a perfect meal any day of the week.
Ingredients
- 1 tbsp EVOO
- 1/2 medium onion, chopped
- 1 large carrot, chopped
- 1 tbsp tomato paste
- 1 cup red lentils
- 3/4 tsp cumin
- 1/4 tsp dried mint
- 1/2 tsp dried oregano
- 4 cups chicken broth
- 1-2 cups water
- 1/2-1 tsp kosher salt
- fresh black pepper to taste
For Garnish
- 1/4 cup chopped fresh parsley
- lemon wedges
- dried mint
- dried oregano
- red pepper flakes (or pul biber)
Instructions
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In a large pot, add the olive oil over a medium flame. Add the onions and saute about 4 minutes until translucent. Then add the carrots and saute about 3 minutes more.
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Once the carrots and onions are soft, add the tomato paste and cook for a minute, then stir in the cumin, dried mint and oregano and stir a few seconds more.
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Add the lentils, chicken both (or broth of choice,) 1 cup of water, and 1/2 tsp salt and fresh pepper and bring to a boil. Then turn the heat down and simmer covered halfway about 20 minutes until the lentils are tender.
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Then puree with an immersion blender or transfer to a blender and pulse until the desired consistency is reached. Pour back into the pot, thin it out with a little more water over a low heat if necessary and season with salt and pepper to your liking.
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Garnish with fresh parsley, red pepper flakes, dried mint, dried oregano, and serve with fresh lemon wedges.
