A smooth red‑lentil soup with lemon and warm spices — simple, silky, and comforting. Fun fact: This soup is served in nearly every Turkish restaurant.

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How to make 

https://www.youtube.com/watch?v=vMydEVgu7uk

recipe

TR 2. Mercimek Çorbası (Turkish Red Lentil Soup)

A smooth red lentil soup with lemon and warm spices — simple, silky, and comforting. Fun fact: This soup is served in nearly every Turkish restaurant.

Bean: Red lentils Tempering: Not used in Turkish cooking.

🍲 FULL‑POT RECIPE (1 lb red lentils)

Ingredients — Bean Pot

• 1 lb red lentils
• 10–12 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (onion, garlic, carrot)
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp cumin powder
• 1 tsp black pepper
• Salt to taste
• Optional: squeeze of lemon

Ingredients — Grain Pot

Same as above.

🔥 Instructions — Full Pot

Pot 1: Mercimek Çorbası

1. Simmer red lentils 20–30 minutes until soft.
2. Add vegetables, garlic, onion powder, paprika, cumin, pepper, and salt.
3. Simmer 15–20 minutes until smooth and silky.
4. Add lemon if desired.

Pot 2: Rice + Barley +quinoa

Simmer 35–40 minutes.

Serve

• Ladle lentil soup over rice/barley or serve alongside.
• Add sprouts for brightness.

🍲 QUARTER‑POT RECIPE (¼ lb red lentils)

Ingredients — Bean Pot

• 1 quarter pound red lentils
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp garlic
• ¼ tsp onion powder
• ¼ tsp paprika
• ¼ tsp cumin
• Pinch pepper
• Salt to taste
• Optional: tiny squeeze lemon

Grain Pot

• rice
• barley
• quinoa
• 3 cups water add the quinoa after the rice and barley in 15 minutes