Mercimek Çorbası is one of my fondest food memories from my travels throughout Eastern Turkey a few years back. It’s a staple of Turkish cuisine that you’ll find on most every menu throughout the Eastern part of the country; not only for lunch and dinner, but also a popular accompaniment for Turkish breakfast. And after dreaming of all the tasty foods that Turkey has to offer, this will definitely bring a smile to your face first thing in the morning!
This red lentil soup displays some of Eastern Turkey’s favorite ingredients. I love adding bulgur to the soup, which makes my version a bit of a hybrid, combining Mercimek soup and Ezogelin soup (you can think of them as close cousins in the lentil soup family). Anyway, this is a fantastically nostalgic recipe for some of Turkey’s greatest flavors.
This recipe has so many perks. It’s quick and easy to prepare. It’s budget friendly and it freezes well. It’s one of my favorite soups for any time of the year, and also a fantastic weeknight meal! The flavors are comforting and a little drizzle of red pepper-infused olive oil adds just the right amount of spice. Follow it up with your main course or just a cup of hot Turkish tea. You’re sure to be captivated by it, as the entire Turkish culture has been for many many years.