How to Make Creamy Turkish Red Lentil Soup Using Bodrum Red Lentils
Turkish Red Lentil Soup, or Mercimek Çorbası, is a staple in Turkish kitchens. It’s warm, hearty, and full of flavor — and thanks to premium Bodrum Red Lentils, it’s easy to make in under 30 minutes.
Ingredients
- 1 cup Bodrum Red Lentils, rinsed
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium potato, peeled and chopped
- 1 tbsp Bodrum Extra Virgin Olive Oil
- 1 tsp Bodrum Paprika
- 1/2 tsp Bodrum Ground Cumin
- Salt to taste (Bodrum Fine Himalayan Salt)
- 1/2 tsp Bodrum Black Pepper
- 4 cups vegetable or chicken stock
- Lemon wedges, to serve
Instructions
- Heat Bodrum Extra Virgin Olive Oil in a large pot over medium heat. Add onion and sauté until softened.
- Add chopped carrot and potato; cook for 2–3 minutes.
- Add Bodrum Red Lentils, Bodrum Paprika, Bodrum Ground Cumin, Bodrum Fine Himalayan Salt, and Bodrum Black Pepper. Stir well.
- Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables and lentils are tender.
- Blend with an immersion blender until smooth and creamy. Adjust seasoning as needed.
- Serve hot with lemon wedges on the side.