Mercimek Çorbası is a traditional and popular lentil soup in Turkish cuisine that is a staple during the winter months and Ramadan. Other countries in the Middle East have a similar version which they call shorbat adas. A simple soup made with a few basic ingredients, it also happens to be vegan if you leave off or substitute the dairy garnishes.
Ingredients in Mercimek Corbasi
Most of the ingredients for this soup can be found at your local supermarket (like red lentils, onion, celery, carrot, and vegetable stock). The recipe also includes a few Turkish ingredients which can be substituted if they are difficult to find:
Pul biber (Aleppo pepper): Grown in Turkey and Syria, pul biber is coarsely ground dark red pepper with a mild smoky flavor and moderate heat. If you can’t find it, substitute sweet paprika or ancho chili.Tatli biber salçasi: Make sure you are buying tatli biber salçasi, a sweet pepper paste, and not the spicy version, aci biber salçasi. You can substitute tomato paste if needed.
How to Serve Mercimek Corbasi
The simplicity behind preparing this soup encourages many to create some incredible garnishes to complement it. Common finishes to the soup are:
Sprinkle of pul biber Drizzle of olive oil Dollop of Greek yogurt Finely chopped parsley Croutons
This recipe includes a combination of Greek yogurt, a drizzle of spiced melted butter, olive oil, croutons, and finely chopped parsley for good measure. If you prefer a vegan version, then omit the yogurt and butter or use dairy-free alternatives. A side of crusty bread or fluffy flatbread also makes a happy companion to this dish.
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1/3 cup butter 2 teaspoons olive oil 2 teaspoons pul biber, plus extra to sprinkle on top 6 tablespoons Greek yogurt 6 heaping tablespoons croutons 1/4 bunch fresh parsley, finely chopped
Turn the heat to low, place the lid on the pot, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes. Add lemon juice, salt, and pepper to taste. Leftovers can be stored in an airtight container in the fridge and eaten within 5 days or frozen for up to 3 months. Reheat the soup in the microwave or in a saucepan on low heat. Did you love the recipe? Leave us some stars below!
