Silky Red Lentil Soup — Mercimek Corbasi
Anatolian red lentil soup blended silky-smooth with onion, carrot, and warm spices, finished with butter-bloomed pul biber and dried mint, served with lemon and bread for the everyday weeknight bowl.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 300g red lentils under cold water until clear, drain. Dice 240g onion, mince 6 garlic cloves, slice 200g carrot into 5mm rounds, peel and dice 200g potato into 2cm cubes. Chop 10g parsley. Have 1400ml hot vegetable stock ready.
Sweat
Melt 40g butter in a wide saucepan over medium heat 1 minute. Add onion and garlic, cook 4–5 minutes until softened and translucent. Stir in tomato paste, cumin, black pepper, and half the salt; cook 1 minute over medium heat until darkened and fragrant.
Simmer
Add lentils, carrot, potato, remaining salt, and hot stock. Bring to a low boil over medium-high heat, then reduce to low, cover, and simmer 22–24 minutes until lentils collapse and vegetables are tender.
Bloom
Remove from heat and blend with a stick blender 90 seconds until silky-smooth. Melt 30g butter in a small pan over medium-high heat 60 seconds until foaming, then stir in pul biber and dried mint until the butter turns deep red.
Plate
Ladle soup into warm bowls, drizzle red butter generously across the surface, scatter parsley, finish with a squeeze of lemon juice, and serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.