Go Back
–+ servings
Lentil Soup

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

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.

Tried this recipe?

Let us know how it was!