Red Lentil soup (Mercimek Corbasi)

If you are on a diet or just simply ate too much during the Easter like me, a good old red lentil soup for next day’s lunch is your friend. Not only light and nutritious but also very tasty. If you have a picky eater toddler at home, you will love this soup on a whole different level. This is one of the rare food that I dont have to fight over with my toddler.


  • 2 cups of red lentils
  • 1 onion
  • 2 medium carrots
  • 1 potato
  • 3 tbs of olive oil
  • 1/2 tsp black pepper
  • 1 tsp of cumin
  • 1/2 tsp of red pepper flakes
  • 2 tsp of dried mint
  • salt
  • Parsley and lemon to garnish/serve with


  1. Start with washing your lentils, drain the water and set aside
  2. Chop your onions, potatoes and carrots as you like. Dont go into the trouble of cutting them to a perfection as they will all be processed in the end.
  3. Heat the oil and add onions first, then the carrots and potatoes to your pot, saute briefly before adding the lentils. Stir gently for another 3 more minutes.
  4. Pour 3 cups of hot water to your pot. It should be just enough to cover your ingredients but if you like your soup runny, add another half or full glass.
  5. Let your soup cook until all your ingredient soft enough to start blending.
  6. Blend the soup with a help of handheld blender.
  7. If you have a little mouth to feed this is the time to add the cumin and mint and may be a pinch of salt and separate some of the soup before adding the rest of the spice; black pepper and red pepper flakes.
  8. Garnish it with finely chopped parsley and serve with a quarter of a lemon on the side.

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