During my 30-day trip in Turkey, while staying in Bursa, I had the pleasure of being hosted by locals who prepared a delicious Turkish soup – Mercimek Soup. This soup broke my traditional definition of soup; it’s neither too thick nor clear, but the wonderful texture of the red lentils left a lasting impression. Let’s take a look at how to make this delightful soup!
This Mercimek Soup is best paired with Turkish Pilav (Rice).
Mercimek Soup (Lentil Soup)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Type: Soup
Cuisine: Turkish Cuisine
Servings: 4-6
Calories: 225-335 kcal
Total Calories: 1345 kcal
Ingredients
| Red Lentils | 1 cup (200g approx.) |
| Bulgur | 1/3 cup (67g approx.) |
| Oil | 30g approx. |
| Butter | 15g approx. |
| Tomato Paste | 2 tablespoons (30g approx.) |
| Oregano, dried mint, garlic | Add to taste |
Instructions
Step 1: Prepare the Ingredients
- Prepare bulgur and red lentils in a ratio of about 1:3.
- Wash the red lentils thoroughly until the water runs clear. Bulgur does not need washing.
Bulgur & Red Lentils
Step 2: Cook the Lentils
- Place the bulgur and red lentils in a pressure cooker, and add 1 litre of water.
- Add 2 teaspoons of salt and stir slightly.
- Cover the pressure cooker, heat on high until boiling, then reduce to low heat. Cook for about 15 minutes, then turn off the heat and let it sit.
Step 3: Prepare the Sauce
- Slice 5-6 cloves of garlic (onions can be used as a replacement).
- Heat a pan, add oil, and sauté the garlic with 1 teaspoon of oregano and dried mint over medium heat for about 3 minutes.
- Add a spoonful or more of tomato paste, stir and cook for 3 minutes.
Step 4: Finish
Add the prepared sauce to the lentil soup and stir until well combined.
This soup is incredibly delicious! 😋 With just two teaspoons of salt, it’s not too salty. After enjoying some Turkish kebabs, a bowl of this comforting mercimek soup is perfect for warming the heart, soothing the stomach, and aiding digestion.
I hope you enjoy this simple yet flavorful Turkish home-cooked dish!
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