- Heat Oil and Sauté Onion
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they soften and turn slightly golden. This process develops a flavorful base that enhances the overall taste of the soup.
Once the onions are softened, incorporate the all-purpose flour and continue cooking on low heat to create a smooth, thick mixture. Add the red pepper or tomato paste at this stage and cook briefly to intensify the aromatic flavor.
- Add Vegetables and Lentils
Add the diced carrot and rinsed red lentils to the pot. Stir well to combine all ingredients, ensuring that the flavors from the sautéed base evenly coat the vegetables and lentils.
- Simmer the Soup Gently
Pour in the 2 liters of hot water and cover the pot. Allow the soup to simmer on medium heat until the lentils and carrots become tender. Stir occasionally to prevent sticking and to ensure a harmonious blend of flavors.
- Blend and Season the Soup
Use an immersion blender to puree the soup until a smooth consistency is achieved. If an immersion blender is unavailable, strain the soup through a sieve. Season with salt, black pepper, and optional cumin, then let the soup simmer for an additional five minutes to fully incorporate the spices.
- Prepare and Drizzle the Sauce
In a small pan, melt the butter over medium heat. Stir in the red pepper powder, then remove the pan from the heat. Drizzle this flavorful sauce over each serving of the soup and garnish with a lemon wedge to add a burst of tangy freshness.
- Calories:180 kcal
- Protein:8 g
- Carbohydrates:25 g
- Energy:570 kJ
- Fat:5 g
Red Lentil Soup, known as Mercimek Çorbası in Turkey, is a beloved culinary classic that has warmed hearts and homes for generations. This nourishing soup is especially popular during the cold winter months, when its hearty texture and robust flavor provide much-needed comfort. Historically, lentils have been a staple in the Mediterranean and Middle Eastern diet due to their affordability, high protein, and rich fiber content. In Turkish cuisine, red lentils are celebrated not only for their nutritional benefits but also for their versatility in creating a variety of dishes. Traditionally, the soup is prepared by gently sautéing onions and flour to form a flavorful base, which is then enriched with tomato or red pepper paste. This method helps develop a deep, caramelized flavor that perfectly complements the natural sweetness of the lentils and carrots.
Moreover, the use of hot water or homemade broth enhances the overall taste, drawing out every nuance of the ingredients. A hint of cumin and freshly ground black pepper adds an aromatic finish, while a drizzle of chili-infused butter and a squeeze of lemon at the end offer a delightful tang that elevates the dish. Rich in vitamins, minerals, and antioxidants, Red Lentil Soup not only satisfies hunger but also promotes good digestion and sustained energy levels. Its enduring appeal lies in its simplicity and the way it embodies Turkish hospitality—a meal that brings people together and warms both body and soul. Whether served as a starter or a full meal, this soup is a testament to the timeless art of Turkish home cooking.
