Rustic Red Lentil Soup Mahluta Corbasi
Warm up with a comforting bowl of Rustic Red Lentil Soup (Mahluta Çorbası), a hearty Turkish classic that’s as nourishing as it is flavorful. This vibrant soup is made with protein-packed red lentils, a touch of white rice for added texture, and a rich blend of aromatic spices like cumin and sweet paprika. Sautéed onions and garlic infuse the broth with depth, while tomato paste adds a subtle tangy kick. Simmered to perfection in chicken or vegetable stock, this one-pot wonder can be partially blended for a creamy yet rustic texture. Finished with a sprinkle of dried mint, a dash of red pepper flakes, and a squeeze of fresh lemon juice, this dish is a refreshing yet wholesome addition to your meal rotation. Ready in just 40 minutes, it’s perfect for cozy weeknight dinners or a make-ahead lunch that will keep you coming back for more.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 tablespoon white rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups chicken or vegetable stock
- 4 pieces lemon wedges (for serving)
- 1 teaspoon dried mint (optional, for garnish)
- 1 teaspoon red pepper flakes (optional, for garnish)
Instructions
Rinse the red lentils and rice under cold running water until the water runs clear. Set aside.
In a large pot, heat the olive oil and butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste, ground cumin, and paprika. Cook for 1-2 minutes, stirring, to release the flavors of the spices.
Stir in the rinsed red lentils, rice, and chicken or vegetable stock. Mix well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the soup has thickened. Skim off any foam that rises to the surface if needed.
Season the soup with salt and black pepper to taste.
Optional: Use an immersion blender to partially blend the soup for a creamier texture, leaving some of the lentils and rice intact for a rustic feel.
Serve the soup hot with a garnish of dried mint and red pepper flakes, if desired.
Accompany each bowl with lemon wedges to squeeze over the soup before eating for a burst of brightness.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 7621 mg | 331% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 16.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1630 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
