Turkish Red Lentil Soup (Mercimek Çorbası)
Turkish red lentil soup, known as Mercimek Çorbası, is one of the most popular and comforting dishes in Turkey. It is warm, filling, and full of flavour. People enjoy it at home, in restaurants, and even in school or work cafeterias. It is often served at the start of lunch or dinner, but many enjoy it for breakfast too. This soup is a big part of Turkish food culture.
Ingredients
The soup is made with basic, affordable ingredients. You only need red lentils, onion, carrot, and potato. Add tomato paste for extra colour and flavour. Common spices include cumin and paprika, which give the soup a warm and slightly smoky taste. The ingredients are cooked together and then blended until smooth. The result is a creamy, rich soup without any cream.
Quick and Easy to Make
One of the best things about this soup is how easy it is to make. Red lentils cook quickly and don’t need soaking. Chop and cook the vegetables in a pot with oil or butter. After adding broth or water and spices, simmer the mixture until everything is soft. Then blend it until smooth. The soup is ready in about 30–40 minutes.
This soup is not only tasty but also very healthy. Red lentils are full of protein, fiber, and iron. The vegetables add vitamins and minerals. It is also low in fat, especially if you use olive oil instead of butter. For a vegan version, just use vegetable broth and skip any animal-based ingredients. It’s also naturally gluten-free.
Perfect for Any Season
Turkish red lentil soup is great all year round. It warms you up in the winter and feels light enough to enjoy in warmer months too. Squeeze fresh lemon juice into the soup just before eating. This gives it a bright, fresh taste that balances the earthy flavors of the lentils and spices.
This soup is a favorite in every region of Turkey. It’s found on the menu of nearly every traditional Turkish restaurant. Each region or family may prepare it slightly differently. Some like it spicier, some add more tomato, and others might serve it with a drizzle of melted butter and red pepper flakes on top.
Great for Leftovers and Freezing
Red lentil soup stores well in the fridge and tastes even better the next day. You can also freeze it in portions for quick meals later. Just reheat and enjoy—it’s a perfect dish for meal prep.
Whether you are new to Turkish food or already a fan, this soup is a must-try. It’s comforting, nourishing, and easy to make. One bowl is never enough. Serve it with fresh bread and lemon wedges for a truly satisfying meal.
Turkish Red Lentil Soup (Mercimek Çorbası)
Ingredients
- 1 cup 170g red lentils (washed and drained)
- 1 medium onion chopped
- 1 medium carrot peeled and chopped
- 1 medium potato peeled and chopped
- 1 tablespoon tomato paste optional but traditional
- 1 teaspoon paprika or Aleppo pepper sweet or hot, to taste
- 1 teaspoon cumin
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- 1.7 litres of vegetable or chicken broth or water
- 3 cubes of chicken or vegetable bullion
- Lemon wedges for serving
Optional Garnish:
- Red pepper flakes or Aleppo pepper
- A drizzle of melted butter infused with paprika.
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the chopped onions and sauté until translucent (about 3–4 minutes).
- Stir in tomato paste, paprika, and cumin. Cook for 1–2 minutes to bring out the flavour.
- Add carrots, potatoes, and red lentils. Stir to coat everything in the oil and spices.
- Pour in the broth or water. Bring to a boil, then reduce heat and simmer for about 25–30 minutes, or until everything is soft and cooked through.
- Use an immersion blender (or regular blender in batches) to puree the soup until smooth and creamy. Adjust consistency with a little extra water or broth if needed.
- Add salt and pepper to taste.
- In a small saucepan melt butter, add Aleppo pepper or paprika and drizzle this over the soup. However this step is optional.
- Serve hot with lemon wedges on the side for squeezing.
- Squeeze fresh lemon juice over the soup just before eating brightens the flavours and adds a refreshing tang.
Serving Tip:
- Pair with crusty bread or Turkish pide. A simple salad on the side makes a perfect meal.
- Top with a drizzle of olive oil, a sprinkle of fresh parsley, or a few croutons for extra texture and flavour.
Frequently Asked Questions
It’s made with red lentils, onion, carrot, potato, tomato paste, spices like cumin and paprika, and broth or water. It’s often blended until smooth and served with lemon.
Yes! It’s high in protein and fiber from the lentils and full of vitamins from the vegetables. It’s also naturally gluten-free and can be made vegan.
No soaking is needed. Red lentils cook quickly and break down easily, making them perfect for soup.
Yes. While blending gives it a smooth texture, you can leave it chunky if preferred. Just cook the vegetables until very soft.
It has a warm, earthy flavour from the lentils and cumin, with a slight sweetness from the carrots and a mild kick from the paprika.
The soup takes about 30–40 minutes to cook from start to finish.
Yes. Let it cool completely, then freeze in portions for up to 3 months. Reheat on the stove or in the microwave.
Red lentils are preferred because they cook quickly and create a creamy texture. Green or brown lentils take longer and won’t break down the same way.
Serve it with lemon wedges, fresh bread, pita, or a simple salad. A drizzle of olive oil or red pepper oil is also common in Turkey.
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