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Red Lentil Soup with Potato and Lemon

Red Lentil Soup with Potato and Lemon

By Courtney HillJanuary 25, 2023

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Turkish red lentil soup, called kırmızı mercimek çorbası, is a classic dish and a ubiquitous offering in Turkish eateries. There are many versions of the soup, some with a base of chicken stock, others made vegetarian; some that include only with lentils plus a few aromatics, others fortified with rice. Istanbul home cook Emine Nese Daglar, and grandmother of chef Cagla Gurses, taught us her pressure-cooked version, which we adapted for conventional stovetop simmering. To add flavor and color, she uses a Turkish pepper paste called biber salçası; as a substitute we find tomato paste plus roasted red peppers work nicely. She also blends her soup to a smooth, elegant puree, as is traditional, but we prefer to keep ours rustic in texture. Lemon juice is an essential ingredient in kırmızı mercimek çorbası. It brings a brightness that balances the earthiness of the lentils.

Tip

Don’t serve the soup immediately after stirring in the lemon juice.* Allow it to stand for a few minutes so the flavors mix and meld.

Ingredients
  • ⅓

    cup extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, minced

  • Kosher salt and ground black pepper

  • 3

    tablespoons tomato paste

  • 1

    tablespoon sweet paprika

  • 1

    teaspoon ground cumin, plus more to serve

  • 1

    cup red lentils

  • 8

    ounces russet potato, peeled and cut into ½-inch cubes

  • ¼

    cup drained roasted red peppers, finely chopped

  • 2

    tablespoons lemon juice

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In a large saucepan over medium-high, heat the oil until shimmering. Add the onion, garlic and 1 teaspoon salt, then cook, stirring occasionally, until golden brown, 5 to 7 minutes.

Step 2

Add the tomato paste, paprika and cumin; cook, stirring often, until the tomato paste begins to stick to the pan, 1 to 2 minutes. Stir in the lentils, followed by the potato, roasted peppers, 6 cups water and ½ teaspoon each salt and pepper. Bring to a simmer over medium-high, then cover, reduce to medium-low and cook, stirring occasionally, until the lentils are very soft and the potato is tender, 25 to 30 minutes.

Step 3

Remove the pan from the heat, stir in the lemon juice and let stand, uncovered, for about 5 minutes. Taste and season with salt and pepper. Serve sprinkled with additional cumin and the parsley.

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