Silky Lentil Soup / Süzme Mercimek Çorbası

SILKY LENTIL SOUP / SÜZME MERCIMEK ÇORBASI

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A Bowl of Istanbul’s Comfort

As autumn descends upon Istanbul, the city is draped in golden hues, its streets glistening under the drizzle of seasonal rains. The crisp air and chilly evenings create the perfect excuse to wrap your hands around a steaming bowl of soup. 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. The term süzme refers to the traditional method of straining the soup to achieve a smooth consistency, essential in the days before blenders. Found in esnaf lokantaları (small eateries serving home-style meals to workers), this version is often called “restaurant-style lentil soup,” distinct from the simpler home-style version.

Unlike classic lentil soup, which features additional diced root vegetables and a base of chicken or bone broth for added nutrition, this version is enriched with butter, paprika, and a carefully prepared roux (meyane) to create depth of flavour. It’s a warming, satisfying dish perfect for chilly autumn days, but also a hearty breakfast for those seeking a nourishing start to the morning.

No matter when you enjoy it, its creamy texture and deep flavour make it a timeless favourite.

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Ingredients

For the Soup

• 2 cups red lentils, rinsed

• ¼ cup olive oil

• 1 medium onion, roughly chopped

• 2 tsp salt

• ½ tsp cumin

• ½ tsp turmeric

• 2.5 L water

For the Roux (Meyane Sosu)

• 2 tbsp flour

• ¼ cup olive oil

• 1 tbsp butter

• 1 tbsp paprika

Directions

COOKING THE SOUP

• Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 1-2 minutes.

• Pour in boiling water, then add the rinsed lentils, cumin, and turmeric.

• Stir continuously until the lentils begin to soften, preventing them from sticking to the bottom.

• Once the soup reaches a boil, lower the heat, cover, and simmer for about 25-30 minutes, until the lentils completely break down.

• Add salt, and blend the soup using an immersion blender for about 5 minutes until smooth. Keep warm over low heat.

• PREPARING THE ROUX (MEYANE)

• In a separate pan, heat the olive oil and flour over medium heat. Stir constantly for 2-3 minutes until the raw flour smell disappears.

• Add the butter and let it melt completely. Remove from heat and immediately stir in the paprika.

• Quickly pour the roux into the hot soup and mix well.

FINAL COOKING & SERVING

• Let the soup simmer over low heat for another 5-6 minutes, stirring occasionally.

• Keep the lid on until serving to prevent a skin from forming.

• Serve hot, optionally drizzled with paprika-infused butter and a slice of lemon on the side.

[Notes from the Kitchen]

• Lentils tend to stick to the bottom at the beginning, so stir frequently until they absorb water.

• To prevent the soup from boiling over, use a deep pot, cook on low heat, and keep the lid slightly ajar.

• If the soup is thicker for you, add hot water to adjust the consistency.

• For a faster version, use a pressure cooker: sauté the onions, add the ingredients, seal, and cook for 8-10 minutes after steam release.

• For a lighter, child-friendly version, skip the roux and enrich the soup with chicken or beef broth.

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