We haven’t shared that many soup recipes on here, but soup probably makes up a good third of my diet. I love soup! This is just another reason why I was born to marry into a Turkish family. If you ever make it to Turkey (which I can’t suggest more highly), you’ll see that delicious soups are frequently served as a starter to evening meals and eaten for breakfast and lunch as well. Soup with every meal?! Basically my idea of heaven.
We’ve made and shared High Plateau Soup, another Turkish soup recipe before – it’s rich, creamy, and incredibly unique – at least for my American palate! This soup has entirely different flavors, very reminiscent of soups Selim’s aunts and grandmother made for us in Turkey. Red lentil soup (kirmizi mercimek çorbasi) is hearty and filling, easy to make, and delicious. Make for a week of lunches like I did, or maybe next Monday, if you subscribe to #MeatlessMondays!
Red Lentil Soup
(Adapted from Ozlem’s Turkish Table)
- 2 tsp olive oil
- 1 medium onion, sliced
- 1 cup red lentils
- 2 large carrots, chopped
- 3 red potatoes, cubed
- 5 cups vegetable stock
- 1 tsp cumin
- 1 tbsp paprika
- Crushed red pepper flakes
- 2 tbsp lemon juice
- Salt & pepper
- Lemon wedges, extra red pepper flakes, and/or for serving if desired
- Heat olive oil over medium heat in a large stock pot.
- Once the oil is heated, add the onions. Season with salt and pepper. Cook until softened and fragrant, 6-8 minutes.
- Add the lentils, potatoes, carrots, and stock to the pot. Simmer for ~30 minutes, until the lentils and vegetables are cooked.
- Stir in the cumin, paprika, and a sprinkle of crushed red pepper flakes. Lower heat and cook for a 10+ additional minutes.
- Taste and add salt & pepper as desired.
- Stir in lemon juice just prior to serving.
- Serve with lemon wedges, mint, and/or extra crushed red pepper flakes.