Mercimek Corbasi (Turkish Red Lentil Soup)

When my family moved to Ankara, Turkey when I was in high school, this Turkish red lentil soup was a favorite, particularly in the cold winter months. Ankara is located in the Anatolia region of Turkey and it can be quite brisk in the deep winter months, so this was something we came to appreciate and enjoy. It’s an easy soup to make and is vegan, so it is very healthy and perfect with the cool fall days we have been enjoying in Maryland! I found the red lentils at a spice shop up in New York, but they are also available at Whole Foods if you are trying to find them!

Ingredients

5 tablespoons olive oil

1 medium yellow onion, chopped

3 garlic cloves, minced

3 carrots, peeled and chopped

1 medium russet potato, peeled and diced

Sea salt

2 tablespoons tomato paste

6 cups vegetable broth

1 teaspoons Aleppo pepper

1 teaspoon cumin

½ teaspoon coriander

1 cup red lentils

1. In a large pot, heat 2 tablespoons olive oil over medium-high heat. Add the onions, 2 minced garlic cloves, carrots, and potatoes. Season with a pinch of sea salt, and cook, stirring occasionally until the vegetables have softened (about 5 to 7 minutes).

2. Add the tomato paste and toss to coat the vegetables with the paste, then add the vegetable broth, 1 teaspoon of Aleppo pepper and the rest of the spices. Add the lentils and stir.

3. Allow the soup to come to a rolling boil for 4 to 5 minutes, then lower the heat and cover the pot with the lid leaving a small opening.

4. Let the soup simmer on the lowest heat setting for about 15 to 20 minutes or until the lentils and the vegetables are completely tender.

5. Remove the pot from the heat and carefully blend the soup using an immersion blender (or food processor as I did) until smooth and creamy. Serve with warm pita bread and a Shepherd’s salad.