Elevate Your Comfort: Turkish Red Lentil Soup with a Minty Twist (Mercimek Çorbası)

Turkish Red Lentil Soup, or *Mercimek Çorbası*, is a staple in Turkish cuisine, a warming and comforting dish enjoyed across generations. Simple yet incredibly flavorful, it’s the perfect easy weeknight meal, a healthy lunch option, or a soothing remedy on a cold day. This version elevates the classic with a vibrant touch of fresh mint, adding a refreshing counterpoint to the earthy lentils. Get ready to experience a symphony of flavors and textures that will have you craving this soup again and again.

## Why You’ll Love This Recipe

* **Easy and Quick:** This soup comes together in under an hour, making it ideal for busy weeknights.
* **Healthy and Nutritious:** Red lentils are packed with protein, fiber, and essential nutrients.
* **Budget-Friendly:** The ingredients are readily available and affordable.
* **Delicious and Flavorful:** The combination of earthy lentils, aromatic spices, and fresh mint creates a truly satisfying taste experience.
* **Versatile:** Easily customizable to suit your dietary preferences and spice tolerance.
* **Vegan and Gluten-Free:** Naturally vegan and gluten-free, making it suitable for a wide range of dietary needs.

## Ingredients You’ll Need

Here’s what you’ll need to make this delightful Turkish Red Lentil Soup:

* **1 cup Red Lentils:** Use red lentils (also known as masoor dal). They cook quickly and become wonderfully creamy.
* **1 medium Onion:** Yellow or white onion, finely chopped. Adds a base layer of savory flavor.
* **1 medium Carrot:** Finely chopped. Provides sweetness and adds to the soup’s texture.
* **1 medium Potato:** Finely chopped. Helps to thicken the soup and adds a creamy texture.
* **2 cloves Garlic:** Minced. Essential for adding aromatic depth.
* **6 cups Vegetable Broth:** Use good-quality vegetable broth for the best flavor. You can also use water, but the broth adds richness.
* **2 tablespoons Tomato Paste:** Adds a concentrated tomato flavor and color.
* **1 tablespoon Olive Oil:** For sautéing the vegetables.
* **1 teaspoon Ground Cumin:** Adds warmth and earthiness.
* **1/2 teaspoon Red Pepper Flakes (optional):** For a touch of heat. Adjust to your preference.
* **1/2 teaspoon Dried Mint:** Adds a subtle minty flavor to the soup base.
* **Salt and Black Pepper:** To taste.
* **Fresh Mint Leaves:** For garnish, finely chopped. This is the star of the show and adds a burst of freshness.
* **Lemon Wedges (optional):** For serving. A squeeze of lemon juice brightens the flavors even further.
* **Butter (optional):** A small knob of butter stirred in at the end adds richness and shine (skip for vegan).

## Step-by-Step Instructions

Follow these simple steps to create your own delicious Turkish Red Lentil Soup with Mint:

**Step 1: Prepare the Lentils**

* Rinse the red lentils thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the soup from becoming overly gummy.

**Step 2: Sauté the Vegetables**

* In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
* Add the chopped carrot and potato to the pot. Sauté for another 3-5 minutes, stirring occasionally, until slightly softened.
* Add the minced garlic and sauté for 1 minute more, until fragrant. Be careful not to burn the garlic.

**Step 3: Add the Tomato Paste and Spices**

* Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This helps to develop its flavor.
* Add the ground cumin, red pepper flakes (if using), and dried mint to the pot. Stir well to combine and cook for another minute, until fragrant.

**Step 4: Combine Ingredients and Simmer**

* Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very soft and falling apart.

**Step 5: Blend the Soup**

* Once the lentils are cooked through, remove the pot from the heat and let it cool slightly.
* Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender. If using a regular blender, be sure to vent the lid to prevent pressure from building up.
* Return the blended soup to the pot.

**Step 6: Season and Adjust**

* Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
* If the soup is too thick, add a little more vegetable broth or water until it reaches your desired consistency.

**Step 7: Finish with Mint and Butter (Optional)**

* Stir in most of the chopped fresh mint leaves, reserving some for garnish.
* If desired, stir in a knob of butter for added richness and shine. This step is optional for a vegan version.

**Step 8: Serve and Enjoy**

* Ladle the Turkish Red Lentil Soup into bowls.
* Garnish with the remaining chopped fresh mint leaves.
* Serve with lemon wedges for squeezing, if desired.

## Tips and Variations

* **Spice it up:** Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick.
* **Add other vegetables:** Experiment with adding other vegetables like celery, bell peppers, or zucchini. Just make sure to chop them finely so they cook through evenly.
* **Use different herbs:** While mint is the star of this recipe, you can also add other herbs like dill, parsley, or cilantro for a different flavor profile.
* **Make it richer:** For a richer and creamier soup, use coconut milk instead of vegetable broth.
* **Add a swirl of yogurt:** A swirl of plain yogurt or Greek yogurt on top adds a tangy and creamy element.
* **Top with crispy croutons:** For added texture, top the soup with crispy croutons.
* **Make it ahead of time:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen overnight.
* **Freeze it:** Leftover soup can be frozen in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **For a smoky flavor:** Add a pinch of smoked paprika along with the cumin and red pepper flakes.
* **Use chicken broth:** If you’re not vegetarian, chicken broth can be used in place of vegetable broth.
* **Add a touch of cream:** A swirl of heavy cream or half-and-half at the end adds richness, but this will make it non-vegan.
* **Lemon zest:** Grate a little lemon zest into the soup along with the juice for an extra burst of citrus flavor.
* **Serve with bread:** Crusty bread, pita bread, or Turkish bread (pide) are perfect for dipping into the soup.

## Serving Suggestions

Turkish Red Lentil Soup with Mint is a versatile dish that can be served in a variety of ways:

* **As a starter:** Serve a small bowl of soup as a starter to a larger meal.
* **As a light lunch:** Enjoy a bowl of soup with a side salad or a piece of bread for a light and satisfying lunch.
* **As a comforting dinner:** Serve a larger bowl of soup with some crusty bread for a hearty and comforting dinner.
* **With other Turkish dishes:** Pair the soup with other Turkish dishes like stuffed peppers (dolma), eggplant salad (patlican salatasi), or Turkish pizza (lahmacun).

## Nutritional Information (approximate per serving)

* Calories: 250-300
* Protein: 15-20g
* Fat: 5-10g
* Carbohydrates: 40-50g
* Fiber: 10-15g

*Note: Nutritional information may vary based on specific ingredients and serving size.*

## Troubleshooting

* **Soup is too thick:** Add more broth or water until you reach your desired consistency.
* **Soup is too thin:** Simmer the soup uncovered for a longer period to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
* **Soup is bland:** Add more salt, pepper, or other spices to taste. A squeeze of lemon juice can also brighten the flavors.
* **Lentils are not cooking:** Make sure you are using red lentils, which cook relatively quickly. If the lentils are old, they may take longer to cook. You can also soak the lentils in water for 30 minutes before cooking to help them soften.
* **Soup is too acidic:** Add a pinch of sugar or baking soda to neutralize the acidity.
* **Soup is burning:** Use a heavy-bottomed pot to prevent burning. Stir the soup frequently to prevent sticking to the bottom of the pot. Reduce the heat if necessary.

## Frequently Asked Questions (FAQs)

* **Can I use canned lentils?** While fresh red lentils are recommended for the best texture and flavor, you can use canned lentils in a pinch. Be sure to rinse and drain them well before adding them to the soup. You may need to reduce the cooking time as canned lentils are already cooked.
* **Can I make this in a slow cooker?** Yes, you can make this soup in a slow cooker. Sauté the vegetables as directed in Step 2, then transfer them to the slow cooker along with the lentils, broth, tomato paste, and spices. Cook on low for 6-8 hours or on high for 3-4 hours, or until the lentils are soft. Blend the soup using an immersion blender before adding the mint and serving.
* **Can I add meat to this soup?** Yes, you can add meat to this soup. Cooked ground beef, shredded chicken, or lamb are all good options. Add the cooked meat to the soup during the last 15 minutes of cooking.
* **How long does this soup last in the refrigerator?** This soup will last for up to 3 days in the refrigerator.
* **Can I use dried mint instead of fresh mint?** While fresh mint is preferred for its vibrant flavor, you can use dried mint if necessary. Use about 1 teaspoon of dried mint for every 1/4 cup of fresh mint.
* **Is this soup spicy?** This soup is mildly spicy due to the red pepper flakes. You can adjust the amount of red pepper flakes to your preference, or omit them altogether for a non-spicy version.
* **Can I make this without tomato paste?** While tomato paste adds a depth of flavor and color, you can omit it if you don’t have any on hand. You may want to add a little more vegetable broth or water to compensate for the loss of liquid.

## Conclusion

This Turkish Red Lentil Soup with Mint is more than just a recipe; it’s an experience. It’s a hug in a bowl, a burst of flavor, and a celebration of simple, wholesome ingredients. Whether you’re looking for a quick weeknight meal, a healthy lunch option, or a comforting dish to warm you from the inside out, this soup is sure to become a new favorite. So, gather your ingredients, follow the steps, and prepare to be amazed by the magic of Turkish Red Lentil Soup with a Minty Twist!