Dairy-Free Turkish Lentil Soup (Mercimek Corbasi)
A hearty and comforting Turkish lentil soup, naturally dairy-free and packed with flavor. A perfect warming meal for any time of year.
Ingredients
- 1.5 cups Red lentils
- 6 cups Water
- 2 tbsp Olive oil
- 1 medium Onion
- 1 medium Carrot
- 1 medium Potato
- 2 cloves Garlic
- 2 tbsp Tomato paste
- 1 tsp Dried mint
- 0.5 tsp Cumin
- 0.25 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 wedges Lemon wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse lentils in a fine-mesh sieve.
- 2Heat olive oil in a large pot over medium heat.
- 3Add chopped onion, carrot, and potato and cook until softened, about 5 minutes.
- 4Add minced garlic and cook for another minute until fragrant.
- 5Stir in tomato paste, dried mint, cumin, red pepper flakes, salt, and pepper.
- 6Add rinsed lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are very soft.
- 7Use an immersion blender to blend the soup until smooth (optional).
- 8Serve hot with lemon wedges.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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