Red Lentil Soup with Homemade Croutons

There’s truly nothing like a warm bowl of red lentil soup, especially on a chilly day. This classic Turkish dish is comforting, simple, and packed with nutrition, using ingredients you likely already have in your pantry. The addition of a buttery paprika sauce and crispy homemade croutons elevates the flavors, making each bite a delight. Plus, turning leftover bread into croutons is easy and adds a tasty touch to your meal.

Turkish red lentil soup (mercimek çorbası) served with homemade croutons

Ingredients

For the Soup:

• Olive oil: 2 tablespoons

• Onion: 1, roughly chopped

• Potato: 1, roughly chopped

• Carrot: 1, roughly chopped or grated

• Red lentils: 1 cup, washed and drained (about 200 grams)

• Water or broth: 4-5 cups (950 ml to 1.2 liters)

• Salt and pepper: to taste

  
  

For the Buttery Sauce:

• Butter: 1 tablespoon

• Paprika and dried mint: to taste

  
  

For the Croutons:

• Leftover or fresh bread: sliced into cubes (about 2 cups)

• Olive oil: a splash

• Salt: a pinch

• Thyme: to taste

  
  

Cooking the Soup

Heat a medium-sized pot over medium heat. Add the olive oil, then toss in the roughly chopped onions. Sauté the onions until they become translucent, which typically takes about 5 minutes. This step is essential as it lays the groundwork for the soup’s flavor.

Next, add in the chopped or grated carrot and potato. These vegetables contribute a delightful sweetness and depth to the overall dish.

After sautéing for a few minutes, mix in the washed and drained red lentils. Season the ingredients with salt and pepper to enhance their natural flavors.

Now, it’s time to add liquid. Pour in 4 to 5 cups (950 ml to 1.2 liters) of water or broth so it covers the vegetables and lentils completely. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 20 to 30 minutes, or until the potatoes soften and the lentils are fully cooked.

Once cooked, use a hand blender or countertop blender to puree the soup until it's smooth and creamy. If using a countertop blender, be cautious with hot liquids!

Preparing the Buttery Paprika Sauce

While the soup simmers, prepare the buttery paprika sauce. In a separate pan, melt one tablespoon of butter over medium heat. Once melted, stir in paprika and dried mint to taste.

Drizzle this flavorful sauce over each bowl of soup just before serving, or mix it directly into the pot. The aromatic spices combined with the buttery richness will awaken your taste buds!

Making Homemade Croutons

While the soup simmers, you can easily prepare the homemade croutons. Preheat your oven to 200°C (about 400°F). Take your leftover bread and slice it into cubes, roughly 1-inch in size.

In a bowl, toss the bread cubes with a splash of olive oil, a pinch of salt, and a sprinkle of thyme for extra flavor.

Spread the seasoned cubes on a baking sheet and bake for about 5 minutes, or until they turn crispy and golden brown. These croutons will create a satisfying crunch that complements the creamy soup.

Serving Suggestions

Now that your soup is ready, ladle it into bowls and top with those crispy, golden homemade croutons.

Serve the soup hot, as lentil soup tends to thicken quickly. For a complete meal, pair it with a light salad or enjoy it alone for a hearty option that’s both filling and nutritious.

A Warm Comfort in a Bowl

Red lentil soup with homemade croutons is a wonderful dish that brings both flavor and comfort to any mealtime. With easily accessible ingredients and simple preparation steps, this recipe is perfect for your weekly rotation. The crispy croutons and buttery paprika sauce elevate this comforting Turkish classic to new heights.

Try this recipe and experience the warmth and nourishment of a hearty bowl of red lentil soup, all while enjoying the satisfaction of homemade croutons. It’s a fantastic dish for family gatherings or a cozy night in that everyone will love!