Turkish Lentil Soup (mercimek çorbası)
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This Turkish lentil soup (mercimek corbasi) is creamy, nourishing, and brimming with authentic flavors. Join me as I will tell you all the secrets of this cherished Turkish recipe, allowing you to savor the essence of tradition and taste.
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
Mercimek çorbası -Turkish Lentil Soup
Back in my pre-mum life, I used to travel. A lot. I was very lucky to travel for work and visited many countries. However, my favorite city was always Istanbul in Turkey. There is nothing you would not love about this city. The friendliest people, the sunniest days, and one of the most delicious cuisines on the planet.
Many Turkish companies have a kitchen where a warm lunch is cooked for the workers every day of the week. And mercimek corbasi or Turkish red lentil soup is a staple in Turkish cuisine. I had this simple yet delicious soup many times. Always freshly cooked, served with some warm Turkish crusty bread and lemon wedges. Sooo delicious!
Why should you make it?
What makes Turkish lentil soup worth preparing? Here’s why:
- Quick Dinner: This is a perfect dish for a weeknight that will be ready in just 30 minutes from start to finish.
- Kid-Friendly: The sweetness of red lentils and carrots makes this simple soup a hit with kids, including toddlers. It’s a fantastic option for introducing nutritious flavors to young palates and can even serve as a nutritious baby food.
- Wholesome Meal: Made with vegetables and lentils, this delicious soup provides a wholesome and balanced meal.
- Budget-Friendly: With only a handful of simple ingredients, this soup won’t strain your budget. Let’s see what is required to create this delicious Turkish lentil soup.
- Authentic Turkish lentil soup recipe
Ingredients for Turkish Lentil Soup Recipe
This traditional Turkish lentil soup requires only very few basic ingredients. But please don’t be fooled by this, because it is absolutely loaded with flavors.
- Red Lentils: Opt for Turkish red lentils if you can. find them. If not, Indian dahl lentils can be used as an alternative.
- Potatoes: Any variety of white potatoes works well in this recipe.
- Carrots: Fresh carrots contribute to the soup’s rich taste and vibrant color.
- Onion: Brown onion works best in this recipe.
- Butter: Choose organic or grass-fed butter if possible. To make the soup vegan, substitute butter with olive oil.
- Tomato Paste: An important component that adds depth to the soup. You can find tomato paste in a supermarket alongside passata and pasta sauces.
- Dried Mint: Vital for authentic Turkish flavor. While the soup is still delicious without dried mint ( I made it before), it will lack the authentic Turkish flavor. Choose finely textured dry mint in the herbs section of your supermarket.
- Water: This simple soup is very flavorful, but if you would like to use vegetable stock or chicken stock go ahead.
- Sea Salt and Black Pepper: to taste to perfection.
The full list of ingredients is in a recipe card below.
How to make Turkish lentil soup
I love this recipe on a busy weeknight because it comes together in no time. It is really so fast and tasty. Another simple recipe for your quick dinner collection.
- Begin by peeling and chopping your potatoes and carrots before placing them in a large pot.
- Measure and rinse your red lentils, then add them to the pot followed by butter.
- Peel and halve the onion, adding the halves to the pot alongside the vegetables and lentils.
- Add water to cover the vegetables and lentils, bringing the mixture to a boil over medium-high heat.
- Allow the soup to simmer for 15-20 minutes over low heat until the vegetables and lentils are very tender.
- 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. This process releases the tomato’s natural sweetness, infusing the soup with a burst of flavor.
- Add a teaspoon of dried mint into the mix and stir well to combine.
- Transfer the tomato-mint blend to the soup, stirring well. The soup now will get a beautiful rich orange color.
- Lastly, blend the soup until it reaches a smooth consistency.
How to blend 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 is not piping hot so you don’t burn yourself.
- Immersion blender. This is probably the easiest way to blend the soup. Just immerse the hand blender in the saucepan and blend until your soup reaches a creamy, smooth consistency.
- Food processor. If using a food processor, make sure to blend the soup in smaller batches. Never overfill the bowl to avoid 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 the perfectly creamy soup. Once again, do not overfill the Thermomix bowl, blend in batches.
Upon completing the blending process, transfer the soup back into the saucepan, add a squeeze of fresh lemon juice, and an extra sprinkle of mint, and serve with some fresh herbs, crusty bread, and lemon wedges on a side. Enjoy!
Aleppo pepper
A quick word about Aleppo pepper. As I mentioned above I enjoyed this soup in Turkey many times and it was never served spicy. However, I came across multiple recipes on the web that use Aleppo pepper to garnish the soup so I thought I add this option if you would like to spice the soup up.
- Heat 2 tablespoons of extra virgin olive oil in a small skillet over medium heat and add one crushed garlic clove and a teaspoon of Aleppo pepper. Fry gently for 20-30 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.
If you can’t find Aleppo pepper, use red pepper flakes instead.
What to serve with Turkish red lentil soup
I found that this delicious wholesome soup served with some Turkish crusty bread or flatbread is a complete meal on its own and is the perfect dish on a chilly day. However, if you would like to add some more variety to your dinner table here are a couple of ideas for you to try.
Serve it with Tavada Patetes Salata – Turkish potato salad, or serve it with some baked sweet potato slices. Cacik – Turkish yogurt dip will make a great addition to this creamy soup, and chicken shawarma is perfect if you want to add some protein. Enjoy!
How to store and reheat
- 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!
More delicious soup recipes
Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
Turkish Red Lentil Soup (mercimek çorbası)
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!
