Best 6 Turkish Red Lentil Soup Kirmizi Mercimek Recipes

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Turkish red lentil soup, also known as "kirmizi mercimek", is a delicious and nutritious soup that is enjoyed by people of all ages. It is a staple in Turkish cuisine, and is often served as a main course or as a side dish. This versatile soup can be made with a variety of ingredients, including red lentils, vegetables, spices, and herbs. It is a quick and easy dish to prepare, making it a great option for busy weeknights or as a comforting meal on a cold day. Whether you are a seasoned cook or a beginner, this article will provide you with the best recipe to make the most delicious Turkish red lentil soup. Let's get cooking!

Let's cook with our recipes!

TURKISH RED LENTIL SOUP RECIPE (MERCIMEK CORBASI)



Turkish Red Lentil Soup Recipe (Mercimek Corbasi) image

Turkish lentil soup is ready in 30 minutes and is so easy to make. You can make this healthy and delicious soup with just a handful of ingredients.

Provided by Shadi HasanzadeNemati

Categories     Appetizer     Soup

Time 35m

Number Of Ingredients 10

2 tbsp olive oil
1 large onion (chopped )
1/2 tbsp tomato paste
1 carrot (chopped)
1 1/2 cups red lentils
1 tsp salt
1 tsp cumin
1 tsp Aleppo pepper
1/2 tsp black pepper
6 cups water

Steps:

  • Heat olive oil in a pot over medium heat.
  • Saute onion until golden. Add tomato paste and cook for a minute.
  • Add in carrots and cook for a couple of minutes.
  • To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
  • Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
  • Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
  • Serve warm with a squeeze of lemon.

Nutrition Facts : Calories 327 kcal, Carbohydrate 47 g, Protein 18 g, Fat 8 g, SaturatedFat 1 g, Sodium 641 mg, Fiber 22 g, Sugar 4 g, ServingSize 1 serving

KIRMIZI MERCIMEK ÇORBASı | TURKISH RED LENTIL SOUP



Kirmizi Mercimek Çorbası | Turkish Red Lentil Soup image

A hearty family soup perfect for those cold winter days!

Provided by Pinar

Categories     Main Course

Time 55m

Number Of Ingredients 14

3 tbsp Olive Oil
1 Onion, finely chopped
1 Celery Stick, finely chopped
3 Garlic Cloves, finely chopped
200g Red Lentils
400g Tinned Chopped Tomatoes
1 tsp Ground Cumin
1 tsp Ground Turmeric
1/2 tsp Ground Ginger
1/2 tsp Smoked Paprika
600ml boiling water
1 tsp Vegetable Boullion ((Vegan))
1/2 Lemon, juice
Salt & Pepper, to taste

Steps:

  • In a large saucepan with a lid, add the olive oil over a medium heat and add the onions - fry for a few minutes until soft (no need to brown)
  • Add the garlic and celery and fry for another few minutes until just before the garlic starts to brown
  • Add the red lentils and stir well for a few minutes to warm the lentils
  • Add all the spices and combine well for a couple more minutes to wake up the spices
  • Add the tinned chopped tomatoes and stir
  • In a jug pour in the hot water and add the vegetable bouillon, then add to the saucepan carefully and stir well
  • Once the soup starts to boil, simmer for around 25 minutes and cover until the lentils are cooked. Stir occasionally and add a few splashes of water if you see the soup is a little too thick
  • After 20 minutes, season with a little salt and pepper to your tasting and add the lemon juice and stir, cook for a few more minutes covered
  • Carefully remove the saucepan from the heat and set aside with the lid on for 10 minutes or so for the soup to cool slightly
  • In a food processor, carefully transfer the soup using a spoon or ladle, and whizz up for 30 seconds at a time until the soup is creamy (If you see it's a little thick, add a few splashes of hot water and this will loosen it)
  • Serve immediately or cover and cool then store in the refrigerator for a couple of days. Just make sure it is hot and cooked through when reheated.
  • Enjoy with a dollop of Greek/Turkish yoghurt on top and some coriander leaves and enjoy with a side of warm bread to mop it all up!

TURKISH RED LENTIL SOUP (KIRMIZI MERCIMEK ÇORBASI)



Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi) image

This is true comfort food that tastes like a cross between Cream of Wheat and Lentil Soup. Try to get the red lentils because they cook quicker and lend a lovely orangy color to the finished soup (the lentils cook to a yellow, but the tomatoes make it orange). This soup is usually served before a meal with a dollop of yogurt or tzatiki sauce swirled in.

Provided by threeovens

Categories     Lentil

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

10 -12 cups beef stock or 10 -12 cups water
3 cups red lentils, picked over and rinsed
3 teaspoons salt, divided
2 cups onions, chopped
1/2 cup olive oil
1 cup bulgur
1 tablespoon fresh ground black pepper
1 teaspoon cayenne pepper (or more to taste)
1 tablespoon ground cumin
4 tomatoes, chopped
6 ounces tomato paste
1 cup fresh parsley, chopped
4 cups chicken broth
3 tablespoons fresh lemon juice or 3 tablespoons distilled white vinegar
yogurt, for garnish

Steps:

  • In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
  • Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
  • To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
  • Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
  • Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
  • You may add additional water if you like a thinner soup (as we do).
  • Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.

Nutrition Facts : Calories 348.6, Fat 11.5, SaturatedFat 1.9, Sodium 1613, Carbohydrate 45.9, Fiber 9.2, Sugar 4.4, Protein 18.9

RED LENTIL SOUP



Red Lentil Soup image

Try this delicious traditional turkish food recipe Red Lentil Soup

Provided by madekraft

Categories     Soup

Time 50m

Number Of Ingredients 13

1 cup red lentil
1 onion, finely chopped
2 tbsp. butter
1 potato, finely chopped
1 carrot, finely chopped
1/2 tbsp. tomato paste
4 cup water (1 liter)
1 tsp. black pepper
1 tsp. ground red pepper
1/2 tsp. ground cumin
Salt
2 tbsp. butter
1 tsp. ground red pepper

Steps:

  • Heat 2 tbsp. butter on your medium pot, add your one chopped onion and saute until tender.
  • Add 1/2 tbsp. tomato paste to the onions and saute a little more
  • Add 1 cup of red lentil, 1 chopped potato, 1 chopped carrot to your pot. Pour 4 cups of water on, cover a lid on your pot and cook your soup until the vegetables soften 30-40 minutes.
  • When the soup is cooked, turn off your heat and stir your soup with your hand blender until it gets very smooth.
  • Add your 1 tsp. black pepper, 1 tsp. ground red pepper, 1/2 tsp. ground cumin, salt and stir until combined. At this point you can add some more water (about 1/2 - 1 cup) of water if you want the consistency of your soup thinner.
  • Make your butter sauce in another sauce pan and pour onto your red lentil soup.

TURKISH RED LENTIL SOUP WITH MINT



Turkish Red Lentil Soup with Mint image

This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.

Provided by Jenna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, diced
1 clove garlic, minced
¼ cup diced tomatoes, drained
5 cups chicken stock
½ cup red lentils
¼ cup fine bulgur
¼ cup rice
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon dried mint
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
  • Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
  • Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g

TURKISH RED LENTIL SOUP



Turkish Red Lentil Soup image

Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.

Provided by justcallmetoni

Categories     Lentil

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)

Steps:

  • Place the red lentils in a colandar and rinse.
  • Sift through to remove and debris or damaged beans.
  • Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika.
  • Bring the pot to a boil and reduce to a simmer.
  • Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
  • Cook for 40-40 minutes until the lentils are tender.
  • Add salt and pepper to taste.
  • Place all but 1 cup of the soup into a blender or food processor and blend briefly.
  • Return blended soup to the pot with the reserved cup of soup.
  • Heat through.
  • Serve.

Tips:

  • Use high-quality lentils. The type of lentils you use will make a big difference in the taste and texture of your soup. Look for lentils that are plump and free of debris.
  • Rinse the lentils before cooking. This will help to remove any dirt or debris that may be present.
  • Soak the lentils for 30 minutes before cooking. This will help to soften them and reduce the cooking time.
  • Use a variety of vegetables. The more vegetables you use, the more flavorful your soup will be. Some good vegetables to use include carrots, celery, onions, garlic, tomatoes, and potatoes.
  • Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
  • Serve the soup hot. Turkish red lentil soup is best served hot, with a side of bread or crackers.

Conclusion:

Turkish red lentil soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. This soup is also a great way to use up leftover vegetables. With its simple ingredients and flavorful broth, Turkish red lentil soup is a surefire hit with the whole family. So next time you're looking for a quick and easy meal, give this soup a try.

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