No-Cream Red Lentil Soup
Turkish red lentil soup, known as Mercimek Çorbası, is a wonderfully textured bowl of protein-packed Mediterranean flavor, but I took the liberty of turning this classic into the creamiest version of red lentil soup you’ll ever have without even a smidge of heavy cream.
Ingredients
Instructions
In a soup pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and spices (cumin, Aleppo pepper, sumac, paprika) and cook until fragrant.
Add diced carrots, crushed tomatoes, sea salt, water or vegetable stock, and red lentils. Bring to a boil, then reduce heat and simmer for 12-15 minutes until lentils are soft.
Adjust seasoning with lemon juice and salt to taste.
For a creamy finish, you have two options:
– Option 1: Set aside some of the soup and blend the rest with cashew cream using an immersion blender until creamy.
– Option 2: Blend half of the soup in a high-speed blender until creamy.
Serve the soup hot, garnished with a drizzle of chili oil for extra spice. Enjoy your creamy Turkish Red Lentil Soup in less than 30 minutes!
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now.
