Creamy, warming, and deeply satisfying, Turkish Lentil Soup—known as Mercimek Çorbası—is a staple in Turkish cuisine. Made with red lentils, vegetables, and fragrant spices, this soup is beloved for its nourishing simplicity and smooth texture. It’s traditionally served with a swirl of red pepper oil and fresh lemon wedges, making it a flavorful and comforting dish perfect for any time of year.

Why You’ll Love This Recipe

This soup is easy to make, uses pantry-friendly ingredients, and comes together quickly for a wholesome meal. The red lentils cook down quickly and blend easily into a smooth, creamy consistency without the need for cream. The addition of tomato paste, cumin, and paprika brings warmth and depth, while the drizzle of red pepper oil and squeeze of lemon just before serving elevates it to something truly special. It’s vegetarian, hearty, and perfect for meal prep or a quick weeknight dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• red lentils, rinsed
• onion
• carrot
• potato
• olive oil or butter
• tomato paste
• ground cumin
• paprika
• vegetable or chicken broth
• salt and black pepper
• lemon wedges

For Red Pepper Oil:

• olive oil
• paprika or Aleppo pepper flakes
• dried mint (optional)

directions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes, or until soft and translucent.
2. Stir in the tomato paste, ground cumin, paprika, and a pinch of black pepper. Cook for 1–2 minutes to bring out the flavor of the spices.
3. Add the chopped carrot, potato, and rinsed red lentils. Stir to combine and coat the ingredients in the spices.
4. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the vegetables and lentils are tender.
5. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer to a blender and purée in batches.
6. Taste and adjust seasoning with salt and pepper. If the soup is too thick, thin with a little extra broth or water.
7. To prepare the red pepper oil, heat olive oil in a small skillet over low heat. Stir in paprika or Aleppo pepper flakes and remove from heat immediately to prevent burning.
8. Serve the soup hot, garnished with a drizzle of red pepper oil, a sprinkle of dried mint if desired, and lemon wedges on the side.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Make it spicy: Add a pinch of cayenne pepper or chili flakes for more heat.
• Add garlic: Sauté 1–2 cloves of minced garlic with the onion for added depth.
• Use different vegetables: Add a small piece of celery or parsnip for a subtle flavor twist.
• Make it vegan: Use olive oil and vegetable broth for a fully plant-based version.
• Add rice or bulgur: A tablespoon of rice or fine bulgur can be added for extra texture and body.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently over medium heat on the stovetop, adding a bit of water or broth if needed to loosen the texture.
This soup also freezes well—allow it to cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

FAQs

What kind of lentils should I use for this soup?

Red lentils are best for this recipe because they cook quickly and break down easily into a smooth, creamy texture.

Can I skip the tomato paste?

While tomato paste adds richness and color, you can omit it or substitute with a small amount of chopped fresh or canned tomatoes.

Is Turkish lentil soup gluten-free?

Yes, this recipe is naturally gluten-free when made with certified gluten-free broth and ingredients.

Can I make this soup without a blender?

You can, but it will have a chunkier texture. For a smoother finish, blending is recommended.

What is Aleppo pepper, and can I substitute it?

Aleppo pepper is a mildly spicy, fruity chili flake used in Middle Eastern cooking. You can substitute with regular paprika or a pinch of chili flakes.

How thick should this soup be?

The soup should be smooth and slightly thick but pourable. You can adjust the consistency with additional broth or water.

Can I use green or brown lentils?

Green or brown lentils take longer to cook and won’t break down as easily, resulting in a different texture. Red lentils are preferred for this dish.

What can I serve with Mercimek Çorbası?

Serve with crusty bread, pita, or a simple salad for a complete meal. It’s also excellent alongside Turkish dishes like pide or börek.

How can I make the soup creamier?

Blending it thoroughly and using a generous amount of olive oil or a touch of butter will create a naturally creamy texture without dairy.

Is this soup traditional for any special occasions?

Yes, Mercimek Çorbası is commonly served in Turkish homes, especially during Ramadan and as a nourishing starter for family meals.

Conclusion

Turkish Lentil Soup (Mercimek Çorbası) is a wholesome, flavorful dish that embodies the essence of comfort food. With its smooth texture, warming spices, and easy preparation, it’s a versatile recipe suited to everyday meals or special gatherings. Whether served as a starter or main, this soup brings a taste of Turkish hospitality and tradition to your table.