The soup every Turkish lokanta serves first: red lentils melted with carrot and onion into velvet, lifted with lemon. Plant protein and iron for pennies, ready in half an hour.
10 minPrep
30 minCook
40 minTotal
4Serves
Red Lentil Soup (Mercimek Corbasi)
by · Easy
Vegan
High protein
Source of fibre
Low sugars
Low salt
Free from every allergen we track.
The soup every Turkish lokanta serves first: red lentils melted with carrot and onion into velvet, lifted with lemon. Plant protein and iron for pennies, ready in half an hour.
10 minPrep
30 minCook
40 minTotal
4Serves
Nutrition
Per serving · 0.4 l
287kcal1209 kJ
Protein17.2 g34%
Carbohydrate43.5 g17%
Net carbs †36.1 g
Sugars5.95 g7%
Fibre7.47 g
Fat6.37 g9%
Saturates0.86 g4%
Salt †0.21 g4%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
immersion blender
ladle
large pot
santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
20 ml
Olive oil
250 g
Lentil red mature
1 pinch
Pepper black, dried
1.4 l
Drinking water
30 g
Tomato paste
2 g
Cumin seed
150 g
Carrot raw
1 pinch
Common salt/table salt
1 piece
Onion raw≈ 110 g
2 g
Paprika
30 ml
Lemon juice
1 g
Spearmint dried
Instructions
1
Dice the onion and carrots on a cutting board with a santoku knife. Sweat them in the olive oil in a large pot for 5 minutes.
2
Stir in the tomato paste, add the rinsed red lentils and the water, season with salt and black pepper and simmer for 25 minutes until the lentils fall apart. The ground cumin and the paprika go in with the tomato paste.
3
Purée the soup smooth with an immersion blender, brighten with the lemon juice and serve with a ladle. Finish each bowl with a pinch of dried mint.
Before you start
You'll need
cutting board
immersion blender
ladle
large pot
santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
20 ml
Olive oil
250 g
Lentil red mature
1 pinch
Pepper black, dried
1.4 l
Drinking water
30 g
Tomato paste
2 g
Cumin seed
150 g
Carrot raw
1 pinch
Common salt/table salt
1 piece
Onion raw≈ 110 g
2 g
Paprika
30 ml
Lemon juice
1 g
Spearmint dried
Instructions
1
Dice the onion and carrots on a cutting board with a santoku knife. Sweat them in the olive oil in a large pot for 5 minutes.
2
Stir in the tomato paste, add the rinsed red lentils and the water, season with salt and black pepper and simmer for 25 minutes until the lentils fall apart. The ground cumin and the paprika go in with the tomato paste.
3
Purée the soup smooth with an immersion blender, brighten with the lemon juice and serve with a ladle. Finish each bowl with a pinch of dried mint.
Nutrition
Per serving · 0.4 l
287kcal1209 kJ
Protein17.2 g34%
Carbohydrate43.5 g17%
Net carbs †36.1 g
Sugars5.95 g7%
Fibre7.47 g
Fat6.37 g9%
Saturates0.86 g4%
Salt †0.21 g4%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.