An important national dish in Turkey is lentil soup. This dish can be found on almost any menu in the country. In Europe and Middle Eastern countries, this soup is popular almost everywhere, including in Turkey. This substantial and healthful soup is ideal for a chilly day when you want a thick bowl of warm soup. This best turkish red lentil soup recipe can be served with pita bread. Adding pita bread for dipping can enhance the flavor even further.In a small saucepan, heat the oil and add the paprika. Remove from heat after stirring to mix. Continue to whisk until all the ingredients are combined. Top with lemon slices and serve. For added flavor, sprinkle chopped parsley on top and spray with paprika oil.

Recipe of Turkish red lentil soup

You will need the following items to create this classic Turkish lentil soup (mercimekçorbas):

Lentils: 1 cup of red lentils is required. They are the show’s main attraction. Red lentils are a high-fiber, quick-cooking split lentil that is popular in Middle Eastern and Indian cuisine.

Veggies: The backbone of this lentil soup recipe is a basic onion (white or yellow), carrot, and a tiny potato. 1 medium yellow onion, a large carrot (or a couple of baby carrots), 1 large russet or Yukon Gold potato, 2 garlic cloves, and 1 tablespoon tomato paste are all required.

Stock: Use either vegetable or chicken stock, depending on your preference.

In this soup, red lentils boil rapidly and break down well. 5 cups of chicken or veggie stock are required. To make this dish vegan, use vegetable stock instead of chicken stock.

Tomato paste: Although it is optional still you can add this. Half of the lentil soups we sampled in Turkey included tomato paste, which adds a terrific flavor and turns the soup orange (rather than pale yellow). Spices – Paprika, salt, cumin, oregano, black pepper, cayenne or Aleppo pepper, and dried mint will be used.

Fresh lemon wedges and mint: A generous amount of freshly squeezed lemon juice is required to liven up this soup. Restaurants also sprinkled the soup with either dried or fresh mint, which I highly suggest if feasible.

Toppings: Top with a squeeze of fresh lemon juice, chopped parsley, and optional paprika oil Add three teaspoons of neutral oil and one and a half tablespoons of paprika.