Turkish
Turkish Mercimek Corbasi
Creamy vegan red lentil soup with onion, carrot, paprika, cumin, lemon, and olive oil.
Prep10 min
Cook25 min
Total35 min
Serves4
The good part
This vegan mercimek corbasi gets creamy from red lentils and vegetables, with no dairy needed.
Vegan note
Use olive oil and vegetable broth. The soup blends silky without cream.
Serving ideas
Serve with lemon wedges, mint oil, rice, or a chopped salad.
Gather
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 small potato, diced
- 1 cup red lentils, rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 5 cups vegetable broth
- 1 lemon, juiced
- Dried mint, chili flakes, and salt
Make
Method
- 01Cook onion, carrot, and potato in olive oil until softened.
- 02Add red lentils, cumin, paprika, broth, and salt.
- 03Simmer until the lentils and vegetables are very soft.
- 04Blend until smooth and creamy.
- 05Finish with lemon, dried mint, chili flakes, and olive oil.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.