Turkish Lentil Soup (Mercimek Çorbası) – Simple, Comforting, and Flavorful

Turkish Lentil Soup is one of those dishes that feels like a warm hug in a bowl. It’s simple, nourishing, and incredibly comforting. You’ll find it in homes and restaurants across Turkey, often served with lemon and crusty bread.

The best part? It comes together quickly with pantry staples and a handful of spices. If you’re looking for an easy weeknight soup that still tastes special, this one checks every box.

What Makes This Recipe So Good

• Comforting flavor: Mild spices, soft red lentils, and a silky finish make it satisfying without being heavy.
• Quick and easy: You can have it on the table in about 30–40 minutes, start to finish.
• Budget-friendly: Made with simple, affordable ingredients you probably already have.
• Healthy and filling: Packed with protein and fiber, and naturally gluten-free.
• Versatile: Adjust the texture, heat level, and toppings to your taste.

Ingredients

• 1 cup red lentils, rinsed until the water runs clear
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 small potato, peeled and chopped (optional but traditional)
• 2 tablespoons olive oil or butter (or a mix of both)
• 1 tablespoon tomato paste (or 2 teaspoons for a lighter color)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric (optional, for color and warmth)
• 1/4 teaspoon Aleppo pepper or red pepper flakes (optional, to taste)
• 6 cups chicken or vegetable broth (or water with bouillon)
• Salt and black pepper, to taste
• Lemon wedges, for serving
• Dried mint or fresh parsley, for garnish (optional)
• For the finishing drizzle (optional but lovely): 1 tablespoon butter + 1/2 teaspoon paprika + pinch of Aleppo pepper

How to Make It

1. Prep the base: Heat the olive oil or butter in a large pot over medium heat.

   Add the chopped onion and a pinch of salt. Cook 3–4 minutes until softened and fragrant.

2. Add vegetables: Stir in the carrot and potato. Cook another 3–4 minutes, stirring occasionally, until they begin to soften.
3. Bloom the spices: Add the tomato paste, cumin, paprika, and turmeric (if using).

   Cook for 1 minute, stirring, until the paste darkens slightly and smells toasty. This step builds flavor.

4. Add lentils and liquid: Stir in the rinsed red lentils. Pour in the broth and bring to a gentle boil.

   Reduce heat to a simmer.

5. Simmer: Cover partially and simmer 20–25 minutes, until the lentils are very soft and the vegetables are tender. Skim any foam if needed.
6. Blend to your preferred texture: For a classic silky soup, use an immersion blender to purée until smooth. For a rustic version, mash lightly with a spoon or blend only half.

   Add more broth if it’s too thick.

7. Season: Taste and add salt, black pepper, and Aleppo pepper if you like heat. Simmer 2 more minutes to meld the flavors.
8. Optional finishing drizzle: In a small pan, melt 1 tablespoon butter. Stir in 1/2 teaspoon paprika and a pinch of Aleppo pepper for 10–15 seconds.

   Drizzle over each bowl.

9. Serve: Ladle into bowls. Squeeze fresh lemon over the top and sprinkle with dried mint or parsley. Serve with warm bread.

Keeping It Fresh

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well for up to 3 months.

  Cool completely, portion into containers, and label. Thaw overnight in the fridge.

• Reheating: Warm gently on the stove over low heat, adding a splash of water or broth to loosen. Stir well to restore the silky texture.
• Make-ahead tip: The flavor deepens by day two.

  For gatherings, cook a day in advance and reheat before serving with fresh lemon and herbs.

Why This is Good for You

• High in plant protein: Red lentils deliver a solid protein boost without meat.
• Fiber-rich: Supports digestion and helps keep you full longer.
• Low in fat: You control the added fat, making it a heart-friendly option.
• Micronutrients: Carrots and potatoes add vitamins and minerals; the spices bring antioxidants.
• Naturally gluten-free: Great for a wide range of dietary needs.

Common Mistakes to Avoid

• Skipping the rinse: Not rinsing lentils can make the soup murky and affect the texture.
• Not blooming the spices: Adding spices straight to liquid misses out on deeper flavor. Toast them briefly in oil with the tomato paste.
• Over-thickening: Red lentils swell as they cool. If it’s too thick, whisk in more broth or water to keep it silky.
• Over-salting early: Broth can be salty.

  Season near the end to avoid going overboard.

• Skipping the lemon: The bright acidity balances the earthy lentils and brings the whole soup to life.

Recipe Variations

• Classic with dried mint: Stir 1 teaspoon dried mint into the pot at the end for a distinctly Turkish flavor.
• Smoky version: Add 1/2 teaspoon smoked paprika and finish with a paprika-butter drizzle.
• Creamier texture: Blend fully and whisk in a splash of cream or coconut milk for richness.
• Spicy kick: Add more Aleppo pepper or a pinch of cayenne. Serve with extra chili flakes.
• No potato: Skip the potato and use extra carrot for a lighter, slightly sweeter soup.
• Garlicky twist: Add 2 minced garlic cloves when you cook the onion for a bolder base.
• Protein add-ins: Stir in shredded chicken or chickpeas for a heartier bowl.

FAQ

Do I have to use red lentils?

Red lentils are traditional and cook quickly to a creamy texture. Green or brown lentils won’t break down the same way and take longer to cook.

If you substitute, expect a chunkier soup and add extra cooking time.

Can I make this without tomato paste?

Yes. The soup will be paler but still tasty. You can add a dash of lemon juice and a pinch more paprika or cumin to round out the flavor.

How do I get the soup super smooth?

Use an immersion blender right in the pot, or transfer to a stand blender in batches.

Blend fully, then thin with warm broth if it’s thicker than you like.

What should I serve with it?

Warm pita, crusty bread, or Turkish flatbread are ideal. A simple salad with cucumbers, tomatoes, and herbs keeps the meal bright and balanced.

Is it kid-friendly?

Absolutely. Keep the chili flakes light or omit them.

The mild, creamy texture is usually a hit with kids.

Can I cook it in an Instant Pot?

Yes. Sauté the onion, carrot, and potato with oil and tomato paste on Sauté mode, add spices and lentils, then pour in broth. Cook on High Pressure for 8 minutes and quick-release.

Blend and season to taste.

Wrapping Up

Mercimek Çorbası is the kind of recipe you’ll make once and keep coming back to. It’s simple, cozy, and adaptable, with ingredients that won’t break the bank. Keep lemons on hand, play with the spices, and make it your own.

Whether it’s a quick lunch or a start to a bigger meal, this Turkish lentil soup always delivers warm, honest comfort.

Turkish Lentil Soup (Mercimek Çorbası) - Simple, Comforting, and Flavorful

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 1 cup red lentils, rinsed until the water runs clear
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 small potato, peeled and chopped (optional but traditional)
• 2 tablespoons olive oil or butter (or a mix of both)
• 1 tablespoon tomato paste (or 2 teaspoons for a lighter color)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric (optional, for color and warmth)
• 1/4 teaspoon Aleppo pepper or red pepper flakes (optional, to taste)
• 6 cups chicken or vegetable broth (or water with bouillon)
• Salt and black pepper, to taste
• Lemon wedges, for serving
• Dried mint or fresh parsley, for garnish (optional)
• For the finishing drizzle (optional but lovely): 1 tablespoon butter + 1/2 teaspoon paprika + pinch of Aleppo pepper

Instructions

 

• Prep the base: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook 3–4 minutes until softened and fragrant.
• Add vegetables: Stir in the carrot and potato. Cook another 3–4 minutes, stirring occasionally, until they begin to soften.
• Bloom the spices: Add the tomato paste, cumin, paprika, and turmeric (if using). Cook for 1 minute, stirring, until the paste darkens slightly and smells toasty. This step builds flavor.
• Add lentils and liquid: Stir in the rinsed red lentils. Pour in the broth and bring to a gentle boil. Reduce heat to a simmer.
• Simmer: Cover partially and simmer 20–25 minutes, until the lentils are very soft and the vegetables are tender. Skim any foam if needed.
• Blend to your preferred texture: For a classic silky soup, use an immersion blender to purée until smooth. For a rustic version, mash lightly with a spoon or blend only half. Add more broth if it’s too thick.
• Season: Taste and add salt, black pepper, and Aleppo pepper if you like heat. Simmer 2 more minutes to meld the flavors.
• Optional finishing drizzle: In a small pan, melt 1 tablespoon butter. Stir in 1/2 teaspoon paprika and a pinch of Aleppo pepper for 10–15 seconds. Drizzle over each bowl.
• Serve: Ladle into bowls. Squeeze fresh lemon over the top and sprinkle with dried mint or parsley. Serve with warm bread.

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