Dairy-Free Turkish Red Lentil Soup (Mercimek Corbasi)
A classic Turkish soup made with red lentils, vegetables, and warming spices, adapted to be completely dairy-free. This soup is hearty, comforting, and perfect for a chilly evening.
Ingredients
- 1 cup Red Lentils
- 2 tablespoons Olive Oil
- 1 medium Onion
- 1 medium Carrot
- 1 medium Potato
- 2 cloves Garlic
- 6 cups Vegetable Broth
- 2 tablespoons Tomato Paste
- 1 tablespoon Dried Mint
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 6 wedges Lemon wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse red lentils thoroughly under cold water.
- 2Heat olive oil in a large pot over medium heat.
- 3Add onion, carrot, and potato and cook until softened, about 5 minutes.
- 4Add garlic and cook for 1 minute more.
- 5Stir in tomato paste, dried mint, paprika, and cumin. Cook for 1 minute.
- 6Add red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are very tender.
- 7Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
- 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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