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Mercimek Corbasi Red Lentil Soup Turkish

Turkish Red Lentil Soup

A speedy easy version of a traditional warming, comforting & flavourful soup.


  • 4 TBSP Butter Not margarine
  • 1 TSP Olive Oil
  • 1 Onion Finely chopped
  • 2 TSP Paprika
  • 1 Cup Red Lentils Washed
  • 1/2 Cup Fine bulgur wheat Optional
  • 2 TBSP Tomato Puree
  • 2 Jugs Chicken Stock
  • 1/3 teaspoon Cayenne Pepper or Red Pepper Flakes
  • 1 TBSP Dried Mint Leaves crumbled
  • Garnish: Lemon slices & a few mint leaves


  1. Heat the butter & olive oil in a large non stick saucepan & saute the onions over low heat until they are transluscent. Stir in the lentils & bulgur (if using) & paprika to coat them in the butter.

    Add the tomato paste, stir to coat ingredients

    Pour in stock, & hot pepper, bring to a boil, & cook until soft & creamy

  2. Blend in a food processor, add back to the pot & add lemon, stir & turn off

Recipe Notes

When ready to serve, crumble the mint between your palms into the soup. Stir & remove the soup from the heat. Let rest for 10 minutes, then ladle into bowls.

Serve with a lemon wedge

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