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A turquoise plate with a Turkish red lentil soup with mint, garnished with paprika oil, fresh parsley, and sumac.

Turkish Red Lentil Soup with Mint (Mercimek Çorbası)

Author: Plantbasedredhead
This creamy vegan Turkish red lentil soup with mint, sumac, lemon, paprika oil, carrots, potatoes ... is easy and quick to make - and so delicious!
4,69 from 16 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soups
Cuisine Turkey
Servings 4 plates
Calories 338 kcal

Ingredients
 
 

  • 1 carrot
  • 1 onion
  • 1 clove garlic
  • 1 stalk celery optional
  • 1 potato a smaller one
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tbsp tomato paste
  • 1/2 tbsp dried mint or the leaves from 1-2 stalks fresh mint
  • 2 stalks fresh parsley you can use leaves and stalks
  • 1 tbsp homemade vegetable stock powder
  • some chili powder if you like it spicy
  • 1 cup red lentils
  • 6 cups water
  • 2 lemons 5 tbsp juice (about 1 lemon), the rest is for serving
  • 1 tsp salt
  • black pepper
  • sumach *) optional to garnish

Instructions
 

  • Cut the vegetables (carrot, onion, garlic, and celery, if using) into pieces (as they will be puréed in the end, they don't need to be small or cut particularly nicely or evenly). Peel the potato, roughly chop it too, and set aside separately.
  • Heat the olive oil in a pan and sauté the carrot, onion, and garlic (and celery if using) over medium heat.
  • When the onion pieces turn translucent, add the cumin, paprika powder, tomato paste, mint, parsley, and stock powder. And a bit of chili if you like. Stir and fry for 1–2 minutes.
  • Meanwhile, you can wash the lentils in a sieve with water until the water runs clear.
  • Now add the lentils, water, and potato pieces and bring everything to the boil.
  • Simmer for approx. 15 minutes until the vegetables and lentils are soft.
  • Add salt, pepper, and lemon juice.
  • Blend your red lentil soup. If you feel the soup is too thick, add more water.
  • Serve your Turkish red lentil soup with lemon wedges and fresh soft bread.

Notes

  • This quantity makes 4 to 5 portions.
  • You can season your red lentil soup with a little sumac, mint, parsley and/or paprika butter before serving: simply melt approx. 2 tbsp vegan butter, stir in 1/2 to 1 tbsp sweet paprika powder and fry for a few seconds. You could also add the dried mint to the paprika butter. Simply sprinkle the sumac on top.
  • The soup can be kept in the fridge for approx. 3 days.

Nutrition

Serving: 1 portionCalories: 338kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 838mgPotassium: 862mgFiber: 18gSugar: 4gVitamin A: 2996IUVitamin C: 23mgCalcium: 74mgIron: 5mg