Anatolian Lentil and Spinach Soup (Mercimek Çorbası)
A heartwarming blend of earthy lentils and nutritious spinach, this Anatolian Lentil and Spinach Soup is a Turkish delight that brings the essence of Mediterranean kitchens to your dining table. Perfect for a cozy dinner or a nourishing appetizer, it's packed with protein, fiber, and flavor.
Equipment
- Large pot
- Stove
- Immersion blender or regular blender
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 cup red lentils (200g / 7oz)
- 6 cups vegetable broth (1.4 liters)
- 2 tablespoons olive oil (30ml)
- 1 large onion, finely chopped (150g / 5.3oz)
- 2 carrots, peeled and diced (100g / 3.5oz)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin (2g)
- 1/2 teaspoon paprika (1g)
- 1/4 teaspoon ground black pepper (0.5g)
- Salt to taste
- 3 cups fresh spinach, roughly chopped (90g / 3.2oz)
- 1 lemon, juiced (about 3 tablespoons or 45ml)
- Fresh mint for garnish (optional)
Instructions
- Rinse the red lentils under cold water until the water runs clear, to remove any debris and excess starch.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and carrots, and sauté until the onions are translucent, about 5 minutes.
- Stir in the minced garlic, cumin, paprika, black pepper, and a pinch of salt, cooking for an additional minute until fragrant.
- Pour in the vegetable broth and add the rinsed lentils. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover the pot, and let cook for about 20 minutes or until the lentils are soft.
- Add the chopped spinach and continue to simmer for another 5 minutes, or until the spinach is wilted and tender.
- Remove the pot from the heat and stir in the fresh lemon juice.
- Using an immersion blender, blend the soup until it reaches a smooth consistency. If you prefer a chunkier soup, you can blend it less or leave it as is.
- Taste and adjust the seasoning with additional salt, if necessary.
- Serve hot, garnished with fresh mint if desired.
Notes
For a richer flavor, you can use chicken or beef broth instead of vegetable broth.
If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender to puree.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
For a vegan version, ensure the broth used is vegetable-based and check for vegan bread accompaniment.