People | Food | Culture

Turkish Lentil Soup

Name: Turkish Lentil Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 200 grams Red Lentil Soup; 1 Onion (- Sliced.); 1 Carrot (- Sliced.); 4 Garlic Cloves (- Sliced.); 2 tsp Cumin; 1 tsp Red chili flakes; 1 Chicken Stock Cube; 2 tbsp Tomato Paste; ¼ tsp Salt; 1 tsp Smoked Paprika; 3 tbsp Butter; ½ tsp Dried Mint (- Optional. )

ByAva
Published OnFeb 21, 2026
Updated OnJun 24, 2026

Jump to Recipe Pin Recipe Print Recipe

In Turkey, Mercimek Çorbası is a popular soup staple in many households across the country. Made with red lentils, which give the soup a vibrant red color and rich texture, this soup is often enjoyed in the winter months.

In Istanbul, one can frequently find this soup at breakfast stalls, where locals often stop for a quick breakfast with bread. Notably, this soup is not confined to a specific time of day; it can be enjoyed at lunchtime or dinner, and for those who have visited Turkey, it is well understood that this soup is not merely an appetizer preceding a main course; rather, it serves as a meal in its own right.

The Turkish people view Mercimek Çorbası as an integral part of their culinary culture, and for good reason: the soup is both highly nutritious and immensely satisfying. This recipe is straightforward and can be prepared in under 30 minutes, yielding a creamy texture without using cooking cream.

Ingredients

Red Lentils, Onion, Garlic Cloves, Carrot, Paprika powder, Cumin, Red Chili flakes, Tomato paste, Chicken broth and Butter.

Red lentils are the main ingredient in the soup, and their inclusion is essential to achieving an authentic Turkish lentil soup. The addition of onions and carrots contributes sweetness and depth of flavor. Traditionally, Turkish cooks use Aleppo pepper, as it imparts a mild, fruity heat. Alternatively, one may use chili flakes with a lower heat level, such as Gochugaru, which offers a flavor profile akin to Aleppo pepper. Cumin lends a fragrant, earthy quality, while paprika powder, though not traditionally part of the recipe, enhances the lentils’ overall flavor.

Instructions

Slice the onions, peel the carrots, and cut them into cubes; add cooking oil to a pot over medium-low heat and sauté for 5 to 8 minutes, until softened. Add the cumin and tomato paste, and cook for 2 minutes to release the flavour.

Rinse the red lentils under running water until the water runs clear. Add the rinsed lentils to the soup with a chicken stock cube. Add water and simmer for 30 minutes until the lentils are soft.

In certain regions of Turkey, a small quantity of dried mint leaves is incorporated into the buttery sauce, further enriching the dish. In Turkey, it is customary to enhance the flavor of Mercimek Çorbası, by adding a drizzle of butter on top. This significantly elevates the taste of the lentils. The butter is often infused with Aleppo chili flakes or spicy red chili flakes; alternatively, one may substitute these with smoked paprika powder. The addition of smoked paprika enhances the overall savoriness of the soup.

Expert Tips

To achieve restaurant-quality Mercimek Corbasi, use an immersion blender for a smooth and creamy texture. While cooking red lentils typically results in most breaking down, some may retain their shape, creating a rustic soup. If you prefer a smoother consistency, blending or passing the soup through a fine sieve can help remove any fibrous textures from vegetables like onions and carrots.

How to Serve the Turkish Lentil Soup?

You can enjoy this soup on its own or serve it with bread; popular options include sourdough or a baguette. You can also have this soup with Arabic bread.

How to Store Turkish Lentil Soup?

After the soup has cooled, store it in the fridge for 2 to 6 days. Heat on the stove or in the microwave. This soup also freezes well and will last for three months in the freezer.