SILKY LENTIL SOUP / SŰZME MERCİMEK ÇORBASI

As autumn descends upon Istanbul, the city is draped in golden hues, its streets glistening under the drizzle of seasonal rains. When the cold seeps into your bones, nothing satisfies quite like a smooth, rich, and warming a bowl of soup.
Silky Lentil Soup (Süzme Mercimek Çorbası) is one of Istanbul’s most beloved soup varieties, known for its velvety consistency and rich, buttery aroma. Unlike classic lentil soup, which includes diced potatoes, carrots, and broth for a heartier, more nutritious meal, Silky Lentil Soup is an effortless and refined version. Smooth, buttery, and aromatic, this restaurant-style soup is perfect for quick comfort on chilly days.

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INGREDIENTS
For the Soup
2 cups red lentils, rinsed
¼ cup olive oil
1 medium onion, chopped
2 tsp salt
½ tsp cumin
½ tsp turmeric
2.5 L water
For the Roux
2 tbsp flour
¼ cup olive oil
1 tbsp butter
1 tbsp paprika
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DIRECTIONS
Sauté onions in olive oil for 1-2 minutes. Add boiling water, lentils, and spices.
Stir to prevent sticking. Bring to a boil, then simmer for 25-30 minutes until the lentils break down.
Add salt and blend until smooth. Keep warm over low heat.
For the roux, cook flour in olive oil for 2-3 minutes. Add butter, then remove from heat and stir in paprika.
Pour the roux into the soup and mix well. Simmer for 5-6 minutes.
Serve hot, optionally with paprika butter and lemon.
Enjoy this velvety, quick, and satisfying Turkish classic!
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