Turkish Lentil Soup (Mercimek çorbası)
This Turkish lentil soup (mercimek corbasi) is creamy, nourishing, and brimming with authentic flavors. Made with red lentils, potatoes, and carrots, this traditional lentil soup recipe is a perfect family dinner that comes together in just 30 minutes. Whether you’re making a cozy weeknight meal or looking for a quick and easy starter, this red lentil Turkish soup is a delicious choice. Pair it with Lamb Kebabs and Tavada Patates Salatasi for an authentic Turkish feast!
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Back in my pre-mum life, I used to travel. A lot. I was very fortunate to travel for work and visit many countries. However, my favorite city was always Istanbul, Turkey. There’s nothing not to love about this city—the friendliest people, the sunniest days, and one of the most delicious cuisines on the planet.
Many Turkish companies have kitchens where a warm lunch is cooked for the workers every day of the week. Mercimek çorbası (Turkish red lentil soup), much like Karniyarik (stuffed Turkish eggplant), is a staple in Turkish cuisine. I had this simple yet delicious soup many times, always freshly cooked and served with warm, crusty Turkish bread and lemon wedges. Sooo delicious!
Why You Will Love This Recipe:
- Quick Dinner: This is the perfect dish for a weeknight, ready in just 30 minutes from start to finish.
- Kid-Friendly: The natural sweetness of red lentils and carrots makes this simple soup a favorite with kids, including toddlers. It’s a fantastic way to introduce nutritious flavors to young palates and can even work as a wholesome option for baby food.
- Wholesome Meal: Made with fresh vegetables and red lentils, this delicious Turkish soup provides a balanced and nutritious meal.
- Budget-Friendly: With just a handful of simple ingredients, this soup is easy on the budget.
This Turkish Lentil Soup is a new favorite! It’s creamy, flavorful, and so easy to make—ready in just 30 minutes. The red lentils and carrots give it a nice, mild sweetness that my kids love. Perfect for a quick, wholesome meal that feels authentic. Highly recommend!
Carol
📝 Recipe Ingredients
This traditional Turkish lentil soup requires only a few basic ingredients, but don’t be fooled—it’s absolutely loaded with flavor. Let’s dive into what you’ll need to create this authentic Turkish lentil soup:
- Red Lentils: Opt for Turkish red lentils if possible. If you can’t find them, Indian dal lentils work as a good alternative.
- Potatoes: Any variety of white potatoes will work well in this recipe.
- Carrots.
- Onion: Brown onions are the best choice for this recipe.
- Butter: For the best flavor, choose organic or grass-fed butter. To make the soup vegan, substitute with olive oil.
- Tomato Paste: This key ingredient adds depth to the soup. You can find it in the supermarket alongside passata and pasta sauces.
- Dried Mint: Essential for an authentic Turkish flavor. While the soup is still delicious without dried mint (I’ve made it before), it won’t have the same authentic taste. Look for finely textured dried mint in the herbs section of your supermarket.
- Water: This simple soup is full of flavor, but you can also use vegetable stock or chicken stock if preferred.
- Sea Salt and Black Pepper
See the recipe card below for a full list of ingredients 👇
Variations
Vegan Option: Simply swap the butter for olive oil and use vegetable stock instead of chicken stock to keep this soup vegan-friendly while maintaining its authentic taste.
Herbs: Not a fan of dried mint? Substitute dried mint with fresh cilantro or parsley. While not traditional, it adds a nice flavor change.
How To Make Turkish Lentil Soup
I love this recipe on a busy weeknight because it comes together in no time. It’s really so fast and tasty—another simple recipe for your quick dinner collection.
- Step 1: Begin by peeling and chopping your potatoes and carrots before placing them in a large pot.
- Step 2: Measure and rinse the red lentils, then add them to the pot along with the butter.
- Step 3: Peel and halve the onion, adding the halves to the pot alongside the vegetables and lentils.
- Step 4: Add water to cover the vegetables and lentils, then bring the mixture to a boil over medium-high heat.
- Step 5: Allow the soup to simmer for 15-20 minutes over low heat until the vegetables and lentils are very tender.
- Step 6: Meanwhile, heat additional butter in a small frying pan, add the tomato paste to the melted butter, and gently sauté for a couple of minutes.
- Step 7: Add a teaspoon of dried mint to the mixture and stir well to combine.
- Step 8: Transfer the tomato-mint blend to the soup, stirring well. The soup will now take on a beautiful, rich orange color.
- Step 9: Lastly, blend the soup until it reaches a smooth consistency.
How To Blend Turkish Lentil Soup
When it comes to blending your soup, you have a few options to choose from. But before you start, make sure the soup isn’t piping hot to avoid burns.
- Immersion Blender: This is probably the easiest way to blend the soup. Simply immerse the hand blender in the saucepan and blend until the soup reaches a creamy, smooth consistency.
- Food Processor: If using a food processor, blend the soup in smaller batches. Never overfill the bowl to prevent burns and injuries.
- Thermomix: I used a Thermomix to blend the soup. In about 25 seconds, gradually increase the speed from 0 to 8 for a perfectly creamy soup. Again, make sure not to overfill the Thermomix bowl; blend in batches.
Once the blending process is complete, transfer the soup back into the saucepan. Add a squeeze of fresh lemon juice and an extra sprinkle of mint, then serve with some fresh herbs, crusty bread, and lemon wedges on the side. Enjoy!
🌶️ Aleppo Pepper
A quick word about Aleppo pepper. As I mentioned earlier, I enjoyed this soup many times in Turkey, and it was never served spicy. However, I’ve come across multiple recipes online that use Aleppo pepper to garnish the soup, so I thought I’d add this option if you’d like to spice it up.
- Heat 2 tablespoons of extra virgin olive oil in a small skillet over medium heat.
- Add one crushed garlic clove and a teaspoon of Aleppo pepper.
- Fry gently for 20-30 seconds until fragrant—be careful not to burn it.
- Remove from heat and transfer the mixture into a small bowl. Now you can garnish your soup with this Aleppo pepper mix.
If you can’t find Aleppo pepper, red pepper flakes make a great alternative.
What to serve with Turkish red lentil soup
I’ve found that this delicious, wholesome soup served with some Turkish crusty bread or flatbread makes a complete meal on its own and is the perfect dish for a chilly day. However, if you’d like to add some more variety to your dinner table, here are a few ideas for you to try:
- Pair it with Tavada Patates Salata Turkish potato salad, or serve it with some baked sweet potato slices.
- Cacik – Turkish yogurt dip makes a great addition to this creamy soup.
- Middle Eastern Chicken shawarma is a perfect option if you want to add some protein.
- Pizza on toast is my kids’ favorite with this creamy soup.
Enjoy!
❄️ How to Store
Refrigerate: Once the soup has cooled completely, transfer it to an airtight container. Refrigerate for 3-4 days. Note that the soup may thicken upon refrigeration, which is normal.
Reheat on Stove: When reheating, gently warm the soup on the stove over medium heat. If the soup has thickened, gradually add small amounts of water or a little broth while stirring to reach your desired consistency. Be mindful not to over-dilute the soup.
Freeze: Portion the soup into smaller containers or freezer bags for quicker defrosting. It can be stored for up to 3 months in the freezer.
Defrosting: To defrost, transfer the soup from the freezer to the refrigerator overnight. Allow it to thaw gradually. Alternatively, place the sealed container in a bowl of warm water to speed up the defrosting process.
Reheating from frozen: After defrosting, gently reheat the soup on the stove. Similar to the refrigerated soup, you may need to add water or a little broth gradually to achieve the desired thickness.
Serve: Before serving, add a fresh squeeze of lemon juice, enjoy!
Recipe FAQs
No, lentils do not need to be soaked before making soup; they cook quickly and become tender during the cooking process.
Yes, you absolutely can. While dried mint adds an authentic flavor to the soup, it’s still possible to make it without. The soup will be just as delicious.
Yes, you can use green or brown lentils instead of red, but they take longer to cook and result in a chunkier texture. The flavor remains similar, though green and brown lentils are slightly earthier. Make sure to adjust cooking time.
More Delicious Soup Recipes You’ll Love
If you tried this Turkish Lentil Soup (mercimek çorbası) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Happy cooking! 🧑🍳
Turkish Red Lentil Soup (mercimek çorbası)
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Ingredients
- 1 cup dry red lentils rinsed and drained
- 2 potatoes, peeled and roughly chopped
- 1 large carrot, peeled and roughly chopped
- 1 brown onion, peeled and halved
- 80 gram butter, grass-fed if possible
- 2 tablespoons tomato paste
- 1 teaspoon dry mint
Instructions
- Place potatoes, carrots, onion, red lentils, and half of the butter along with a big pinch of salt in a large pot.
- Add enough water to cover the vegetables, approximately 3 cups, and bring to a boil. Lower the heat down to low and simmer the vegetables for 15-20 minutes until the potatoes and carrots are very soft.
- In a small frying pan, melt the remaining butter and add the tomato paste. Fry the tomato paste with butter over medium heat for a couple of minutes. Add the dried mint and mix.
- Add the tomato-butter mix to the soup and blend until smooth.
- Immersion blender: If using an immersion blender, take the soup off the heat and carefully blend it until smooth.
- Kitchen blender: Let the soup cool down a little before transferring it to the bowl. Never overfill the bowl to avoid injuries.
- Thermomix: If using a Thermomix, slowly bring the speed to 7-8 and blend the soup for 15 seconds. Once again, do not overfill the bowl.
- Add the freshly squeezed lemon juice and serve.
Video
Notes
- Heat 2 tablespoons of extra virgin olive oil over medium heat and add one crushed garlic clove and a teaspoon of Aleppo pepper. Fry gently for 30-40 seconds until fragrant, don’t burn it. Take off the heat and transfer it into a small bowl. Now you can garnish your soup with Aleppo pepper.
- Refrigerate soup for up to 3 days in an airtight container. The soup will become quite thick. Simply add a little bit of water and reheat.
- Freeze the soup in small containers or freezer bags for faster defrosting.
- You can use vegetable stock or chicken stock instead of water if you prefer.
- Feel free to swap butter for olive oil to make the soup vegan.
- Refrigerate: Once the soup has cooled completely, transfer it to an airtight container. Refrigerate for 3-4 days. Note that the soup may thicken upon refrigeration, which is normal.
- Reheat on Stove: When reheating, gently warm the soup on the stove over medium heat. If the soup has thickened, gradually add small amounts of water or a little broth while stirring to reach your desired consistency. Be mindful not to over-dilute the soup.
- Freeze: Portion the soup into smaller containers or freezer bags for quicker defrosting. It can be stored for up to 3 months in the freezer.
- Defrosting: To defrost, transfer the soup from the freezer to the refrigerator overnight. Allow it to thaw gradually. Alternatively, place the sealed container in a bowl of warm water to speed up the defrosting process.
- Reheating from frozen: After defrosting, gently reheat the soup on the stove. Similar to the refrigerated soup, you may need to add water or a little broth gradually to achieve the desired thickness.
- Serve: Before serving, add a fresh squeeze of lemon juice, enjoy!
