Red Lentil Soup with Homemade Croutons

Red Lentil Soup (Mercimek çorbası) is one of those soups that shows up again and again in Turkish kitchens, especially on colder days. It’s simple, filling, and made with ingredients that are usually already in the pantry. Onion, lentils, a couple of vegetables, and time.

What makes it special is how it’s finished. A little butter warmed with paprika and dried mint, spooned over the top just before serving. And if there’s leftover bread on the counter, turning it into quick croutons adds texture without much effort.

Ingredients

For the soup

• 2 tablespoons olive oil

• 1 onion, roughly chopped

• 1 potato, roughly chopped

• 1 carrot, roughly chopped or grated

• 1 cup red lentils, washed and drained (about 200 g)

• 4–5 cups water or stock

• Salt and black pepper

For the butter sauce

• 1 tablespoon butter

• Paprika

• Dried mint

For the croutons

• Leftover or fresh bread, cut into cubes (about 2 cups)

• A splash of olive oil

• A pinch of salt

• Dried thyme

Instructions

Make the soup

Heat the olive oil in a pot over medium heat. Add the onion and cook until soft and translucent. Add the carrot and potato. Cook for a few minutes, just to coat everything in the oil. Stir in the lentils, season with salt and pepper, then add the water or stock. Bring to a boil, lower the heat, cover, and simmer for 20–30 minutes, until the vegetables and lentils are fully soft. Blend until smooth using a hand blender. Adjust the consistency with a little extra water if needed.

Prepare the butter sauce

Melt the butter in a small pan. Add paprika and dried mint and warm gently. Do not let it burn.

Make the croutons

Heat the oven to 200°C. Toss the bread cubes with olive oil, salt, and thyme. Spread on a tray and bake for about 5 minutes, until crisp and lightly golden.

To serve

Ladle the soup into bowls.Spoon the warm butter sauce over the top and finish with a handful of croutons. Serve hot. Mercimek çorbası thickens as it sits, so enjoy it fresh.