Dairy-Free Turkish Lentil Soup (Mercimek Corbasi)
A creamy and comforting lentil soup, a Turkish classic. This recipe uses olive oil instead of butter and vegetable broth instead of dairy, making it dairy-free and nut-free without sacrificing flavor.
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Carrot
- 1 cup Red lentils
- 6 cups Vegetable broth
- 1 tablespoon Tomato paste
- 1 teaspoon Dried mint
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Lemon juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and carrot, and cook until softened, about 5-7 minutes.
- 3Stir in red lentils and cook for 1 minute, stirring constantly.
- 4Add vegetable broth, tomato paste, mint, paprika, cumin, salt, and pepper. Bring to a boil.
- 5Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are very soft.
- 6Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
- 7Stir in lemon juice before serving.
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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