This super easy traditional Turkish red lentil soup (Mercimek Çorbası) recipe is the perfect warming low-calorie lunch or appetiser for dinner

 

Turkish people love cooking with red lentils. They're packed full of nutrients, don't need to be soaked, cook in 20-30 minutes and are really versatile.

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As a famous staple dish of Turkish cuisine, every host loves to share a bowl of their version of Mercimek Çorbası with their guests. Turkish hospitality always involves food. Even if you just pop by to say hello to your Auntie, you can be sure that you'll leave with a full belly. If a Turkish speaking person orders dinner at a Turkish restaurant, you can bet that they'll ask them if they want to try their lentil soup (usually for free) while they wait for the food to arrive.

 

Every family and restaurant has a slightly different way of making Turkish red lentil soup and each one is delicious. I don't think I've ever had one that I didn't like. My recipe is a slightly pimped version of the one my Mum has made for my family my whole life. As a kid I used to LOVE 'yellow soup' and because it is so easy and quick to make, we usually had it at least once a week. My sisters and I loved to eat it with a slice of buttered toast to dip into it.

 

Now as a simple-carb conscious adult, I make an even healthier version of this soup and take it to work every day for lunch when I'm cutting down on calories. My parents always add pudding rice and some crushed vermicelli which I swap out for bulgur wheat like I do in my yoghurt, mint and chicken soup recipe.

 

In my last job I became known as the soup man because I'd always bring in extra to share with my colleagues at lunch time. They all loved it and I loved to share it with them. This recipe is by special request of Lauren - make me proud! 😉