Simple Red Lentil Soup (Mercimek Corbasi)

My version of mercimek corbasi, a wonderfully comforting Turkish red lentil soup, is easy to throw together and almost painfully delicious. I love the way that cooked red lentils sort of just give up partway through cooking, breaking down into something that borders on creamy, while still maintaining a bit of tooth. 

this recipe!

What makes it special?

I'm no expert on the origins or history of mercimek corbasi, like what kind of regional variations there may be or if variations are rare. But I can tell you that this soup deserves to be in constant rotation. It's cozy and hearty, but not heavy. All you need to do is quickly prep and sauté a few ingredients, then let the bubbling simmer do the rest. And as an extra little flavor treat, I like to bloom some chili flakes in butter for the perfect, slightly spicy, finishing drizzle.

What to Expect from this Red Lentil Soup:

Flavors:

The simple combination of spices--just paprika, cumin, and mint--relies heavily on the anchoring earthy sweetness of paprika. The final flavor is harmonious and balanced, an ideal example of the phrase, "the sum of the whole is more than its parts." This soup is savory, but it maintains a certain vibrancy thanks to the dried mint, which is earthier and less sweet than its fresh counterpart. The final drizzle of chili butter is a nuttier, more warming version of finishing your soup with olive oil. It adds a bit of richness and rounds everything out beautifully.

Texture:

Unlike papery brown lentils or plump black lentils, red lentils pretty much give up on their individuality once cooked. They soften and break down quite quickly, becoming a cheerfully lumpy, yet almost creamy and homogenous texture. Unlike brown lentils, their skins aren't papery, so when you get a morsel of a lentil that is still whole it's completely tender and almost melts in your mouth. It's cozy and hearty, but not heavy.

Work smarter, not harder.

Simple ingredients can do the heavy lifting...

This Turkish red lentil soup is a perfect example of how a simple ingredient list can create a complex and super-tasty result.

Starting with a foundation of onion, carrot, and tomato paste adds savoriness and sweetness, much like a traditional French mirepoix or different styles of sofrito. Keeping the spices simple keeps the final flavor clean. Tons of spices can be fabulously flavorful, but it's also easy for a mixture to become muddy and lose all character. In this soup, a gleeful amount of paprika perks up the flavor of the lentils, while the cumin and mint add little punches of warm earthiness and subtle herby-ness.

Notes for Success:

Bulgur:

If you can't find bulgur, check in your grocery store's grains aisle with the instant and par-cooked mixes. There are usually several brands that offer boxed mixes for dishes like pilaf and tabbouleh, which include the base grains and pre-measured spice packets. Grab one of these mixes for tabbouleh and you're golden--just toss or repurpose the included spice packet and ta da! You have bulgur! Or, if you really can't find any bulgur, you can use white rice.

Dried Mint:

Dried mint can sometimes be hard to find. I've had good results substituting ½ teaspoon dried parsley plus ⅛ teaspoon dried basil. Just make sure your dried parsley and basil are new and aromatic. If they smell like nothing they will taste like nothing.

Other cozy recipes you might like:

White Beans with Sage, Spinach, and Fennel
Portuguese-Inspired Braised Greens and Rice (Arroz de Grelos)
Polenta Soup with Kale and Crispy Prosciutto

Recipe: Simple Red Lentil Soup (Mercimek Corbasi)