Quick Weeknights · Turkish
Mercimek Çorbası
A smooth Turkish red lentil soup. Finish the bowl with a drizzle of spicy, sizzling butter to wake up the palate.
Why This Works
The slow simmer of carrots and lentils creates a natural sweetness, while the spice-infused butter provides the savory punch.
The Upgrade
Add a tablespoon of tomato paste during the sauté step for a deeper, more robust flavor base.
Chef's Secret
Michelin TechniqueThe lemon juice is not just a garnish; it is essential to brighten the earthy lentil flavors.
Ingredients
Total time including resting: 40 min
Directions
Sauté onion and carrot in a large pot until soft, about 5 minutes.
5 minAdd rinsed lentils and stock; bring to a boil, then simmer until lentils are completely broken down.
25 minUsing an immersion blender, process the soup until it reaches a silky, smooth consistency.
2 minIn a small pan, melt butter with Aleppo pepper until sizzling and dark red.
2 minLadle soup into bowls and swirl the spicy butter on top.
Serve immediately with a generous squeeze of fresh lemon juice.
Wine Pairing
Assyrtiko
White Wine
The BottleSigalas Assyrtiko
The powerful acidity and volcanic salinity of this wine cut through the richness of the butter drizzle. It highlights the savory lentil base while keeping the dish light.
Nutrition per Serving
280
calories
14g
protein
40g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Pita Bread
Serve warm, toasted pita to scoop up the soup and add a satisfying chew.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the pita breads into uniform wedges, mimicking large tortilla chips.
Arrange the wedges in a single layer on a parchment-lined baking sheet.
Whisk the olive oil, salt, Aleppo pepper, and oregano together, then brush the mixture lightly over the pita surface.
Toast in the oven for 6 to 8 minutes until golden and crisp to the touch.
Serve immediately while warm, ensuring the texture remains brittle and toasted.
Side Dish
Red Onion Sumac Salad
Toss sliced red onion with sumac and parsley to provide a tart, zesty pop of flavor.
Ingredients
Directions
Place sliced red onions in a colander and sprinkle with salt.
Massage the onions gently for 2 minutes to soften their bite and drain excess moisture.
Rinse the onions under cold water and pat thoroughly dry with a kitchen towel.
Transfer the onions to a chilled mixing bowl.
Toss with sumac, parsley, olive oil, and lemon juice until evenly coated.
Serve immediately alongside the hot lentil soup to provide a necessary acidic contrast.
Member Reviews
How did it turn out?
Rate this recipe
Perfect Turkish flavors. Followed it step by step and it was flawless.
Loved the short ingredient list. Everything was already in my pantry.