Grammy's Kitchen · Lentil Soup · Turkish Lentil Soup (Mercimek Çorbası)
One of 41 lentil soup recipes we measured
from www.themediterraneandish.com
It ranks #5 of 41 for broth richness among the lentil soup recipes we compared. 194 cooks on www.themediterraneandish.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| liquid | 750% | 522% |
| vegetables and beans | 168% | 186% |
| aromatics | 100% | 81% |
| fat | 35% | 9% |
| salt | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 68 g | 5 tablespoons extra virgin olive oil |
| 150 g | 1 medium yellow onion, (chopped) |
| 9 g | 3 garlic cloves, (minced, divided) |
| 152 g | 2 to 3 carrots, (peeled and chopped) |
| 170 g | 1 medium russet potato, (peeled and small diced or chopped) |
| Kosher salt | |
| 33 g | 2 tablespoons tomato paste |
| 1440 g | 6 cups low-sodium vegetable broth |
| 5 g | 2 teaspoons Aleppo pepper, (divided) |
| 2 g | 1 teaspoon cumin |
| 1 g | 1/2 teaspoon coriander |
| 192 g | 1 cup red lentils, (picked over and rinsed) |
| 1 large lemon, (cut into wedges) |
Method: 9 steps, published by www.themediterraneandish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This soup is spectacular! What took it over the top for me was the roasted garlic and Aleppo pepper drizzled on top, so good. If you are making this soup, DON'T substitute regular red pepper flakes as the Aleppo pepper tastes completely different and is much” — a cook, 5.0★
“This soup is fantastic! I love the spice from the aleppo pepper. So GOOD. I'm on a mission (first week) of eating healthier foods with more fiber and protein. It's 90 degrees here today but the soup is still delicious. No need to wait until Fall & Win” — a cook, 5.0★