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 large saucepan over medium heat 1 minute. Add onion and garlic, cook 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 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 2 warm bowls, drizzle red butter generously across the surface of each, 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.