Skip to main content



Mercimek Çorbasi - Turkish Lentil Soup

I saw an article that mentioned Turkish Lentil Soup and decided to google it. It looked simple and delicious, and the real selling point was the half a bag of lentils in the cabinet. My kids like soup any time of year, my son in particular would prefer all his meals come with broth.

2 Tbsp butter
Olive oil
1 large onion, diced
3 Tbsp tomato paste
1 Tbsp Pul biber or gochugaru
1 Tbsp paprika, I used smoked
1 1/2 c. red lentils
1 eggplant
8 c. chicken stock
Pepper to taste

Paprika oil
Fresh chopped mint
Lemon wedges

Peel the eggplant and cut it in to 1/2 inch cubes. Drizzle with the olive oil and roast at 375 for about 20 minutes until browned in some spots.  

Meanwhile, melt the butter in a large soup pot. Saute the onion until tender. Stir in the tomato paste and pepper flakes and and cook while stirring for a few minutes more until fragrant. Stir in the chicken broth. We all know that chicken stock really does make the best soups but I didn't happen to have any on hand…

Latest Posts


German Green Beans

Gattò di patate

Kaese Spätzle

Reykjavík, Iceland

Ethiopian food with injera

Brazilian Chicken and Bean Paprika Stew

Israeli Salad

Risotto Milanese

Tartar Boraki