Süzme Mercimek Çorbası; Red Lentil Soup with Carrots and Potatoes

Mercimek Çorbası is my family’s favourite soup and it can probably lay claim to being the nation’s too. The version found most commonly in İstanbul is made purely with lentils, puréed to a smooth consistency but, like my mother, I add carrots and potatoes to mine as I always have a few that need using. The pul biber-infused olive oil adds another layer of flavour and a gentle heat. Incredibly easy to make and packed full of flavor, it’s like having a warm hug.

Prepare ahead I usually make double the quantity and freeze the extra so there’s something to be enjoyed when hungry on cold, winter days.

I hope you enjoy one of my favourite soups from my cookbook ISTANBUL, Delicious Recipes from the Heart of the City, you can get a copy here worldwide.

Süzme Mercimek Çorbası; Red Lentil Soup with Carrots and Potatoes

 

Author: Ozlem Warren

Recipe type: Soups

Cuisine: Turkish cuisine

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 small carrot (about 85 g (3 oz), cut into small cubes
• 1 medium potato (about 100 g (3½ oz), cut into small cubes
• 255 g (9 oz) red split lentils, rinsed and drained
• 25 g (1 oz) long grain rice, rinsed and drained
• 1.3 litres (5½ cups) hot water
• 25 g (1 oz) butter (or plant-based option)
• 2 teaspoons ground cumin
• juice of 1 lemon
• salt and freshly ground black pepper, to taste
• For the pul biber infused olive oil
• 3 tablespoons olive oil
• 1 teaspoon pul biber (use more if you like heat!)
• lemon wedges, to serve

1. Pour the olive oil into a large, heavy pan, add the onion, carrots and potato and sauté for 4–5 minutes over a medium-high heat, stirring often. Add the lentils, rice and hot water, bring to boil, skimming off any froth with a spoon, then partially cover, reduce the heat and simmer for 20–25 minutes or until the lentils, rice and vegetables are cooked.
2. Stir occasionally to ensure the lentils don’t stick to the bottom of the pan and add a little more water if the soup is thicker than to your liking.
3. Once the lentils, rice and vegetables are cooked, stir in the butter, cumin and lemon juice, and season with salt and black pepper. I love this soup rustic and chunky just as it is, but if you’d prefer it to have a smooth consistency, allow it to cool and then purée it using a stick blender. Then warm the soup in the pot again.
4. Just before serving, pour the olive oil into a small pan placed over a low-medium heat, stir in the pul biber and allow it to infuse for 35 seconds.
5. Ladle the hot soup into bowls and drizzle over the infused oil. Serve with a wedge of lemon on the side. Since the soup thickens as it sits, you may need to add a little more water if you are eating later.

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