Turkish Lentil Soup

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.

Why You’ll Love This Turkish Lentil Soup

This soup is easy to make; everything cooks in one pot. It is naturally creamy, and no heavy cream is added. It is ready to eat in 30 to 40 minutes, making it a practical weeknight soup; it’s also excellent for meal prepping.

It is budget-friendly; you only need a handful of pantry staples. You can make a large batch and freeze portions of it for later. You can make it vegetarian by using a vegetarian stock cube. It is full of flavor; use cumin, tomato paste, paprika, and chili butter. This gives the Turkish soup real depth.

What Is Mercimek Çorbası?

Mercimek Çorbası translates to “lentil soup” in Turkish and is one of the best-known soups in Turkish cuisine. The most common version uses red lentils, vegetables, and spices, then blends them until smooth. Turkish lentil soup has many variations, and recipes can differ by household and region.

Some cooks add potatoes, while others use more carrots or different spices. The finishing butter sauce can also vary, with dried mint, pul biber, Aleppo pepper, or paprika commonly used to add extra flavor. Although the ingredients are simple, the combination of red lentils, tomato paste, cumin, and butter gives the soup its distinctive savory flavor.

Ingredients

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

Red Lentils

Red lentils are the essential ingredient in Mercimek Çorbası. Green or brown lentils take longer to cook; red lentils soften quickly and break down during cooking, giving the finished soup its characteristic smooth, creamy consistency. The best part is that you don’t need to soak red lentils before cooking. Simply rinse them under cold running water until the water runs mostly clear.

Onion, Garlic and Carrot

Onion and carrot add natural sweetness and depth, while garlic adds savory flavor. Cutting the vegetables into small pieces helps them cook evenly and makes blending the soup easier.

Tomato Paste

Tomato paste adds savouriness, color, and depth. Cooking it briefly with the cumin before adding the liquid helps release its flavor.

Cumin and Paprika

Cumin gives the soup its warm, earthy aroma. Paprika adds mild sweetness and color. Paprika isn’t included in every traditional Turkish lentil soup recipe, but it works particularly well with red lentils and tomato paste.

Aleppo Pepper or Chili Flakes

Turkish cooks commonly use pul biber which is a mild Turkish red pepper flake. Aleppo pepper is another excellent option for its fruity flavor and heat. If neither is available, use mild chili flakes. Gochugaru can also work as an alternative when you want gentle heat rather than a very spicy soup.

Chicken Broth or Vegetable Stock

Chicken broth adds extra savory depth. For a vegetarian Turkish lentil soup, simply replace it with vegetable stock.

Butter

Butter is used to make the finishing sauce and is often heated with chili flakes, Aleppo pepper, or paprika before being spooned over the soup. For a vegan version, replace the butter with olive oil.

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.

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. Serve with a Simple Green Salad, Garlic 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.

How to Make Turkish Lentil Soup Smooth

The secret to smooth Turkish lentil soup is letting the lentils and vegetables become completely tender before blending. An immersion blender is the easiest option because you can blend the soup directly in the cooking pot.

If the soup still has a slightly fibrous texture after blending, pass it through a fine-mesh sieve. This is particularly useful when you want an exceptionally smooth, restaurant-style consistency. Keep in mind that red lentils continue absorbing liquid as they sit so that the soup may become considerably thicker after cooling.

Can You Make Turkish Lentil Soup Without Cream?

Yes. Traditional Turkish lentil soup doesn’t need cream to be creamy. The smooth texture comes primarily from the red lentils and cooked vegetables. Once blended, they create a naturally thick and velvety soup. This makes Mercimek Çorbası a useful alternative to cream-based soups when you want something rich and satisfying without adding dairy cream.

Vegetarian and Vegan Turkish Lentil Soup

To make vegetarian Turkish lentil soup, replace the chicken broth with vegetable stock. For a vegan version, use vegetable stock and replace the butter topping with olive oil. The red lentils, tomato paste, cumin, vegetables, and spices provide plenty of flavor, so the soup remains satisfying without meat or dairy.

Traditional Turkish Lentil Soup Toppings

The finishing touches are what give a simple bowl of lentil soup its character. Try topping Mercimek Çorbası with melted butter, aleppo pepper, smoked paprika, dried mint, fresh lemon juice. A small amount of spiced butter goes a long way. The butter’s richness balances the earthy lentils, while the chili adds gentle heat.

Expert Tips for the Best Mercimek Çorbası

Always wash the lentils well, this will get rid of any small particles or excess starch prior to cooking. Tomato paste helps the spices develop a deep savory flavour. Cook the lentils until it is tender, but still firm. Using an immersion blender is the easiest way to achieve a creamy Turkish lentil soup without adding any cream.

In cases where the soup is too thick, add a little bit of water to loosen it up. The chili flake butter should have a gentle heat, but its not meant to be hot & spicy. Remember this soup is often enjoyed for breakfast. Adding lemon juice helps to balance the richness of the lentils.

Why Is My Turkish Lentil Soup Too Thick?

Red lentils continue to absorb liquid after cooking, so Mercimek Çorbası can become thicker as it cools and is stored in the refrigerator. When reheating, add a splash of water or stock and stir until the soup reaches the desired consistency. This is especially important if you make the soup ahead of time.

Can You Use Green Lentils Instead of Red Lentils?

Red lentils are the best choice for traditional-style Turkish lentil soup because they cook quickly and break down into a smooth texture. You can technically use green or brown lentils, but they stay firmer and produce a different texture and color. The result will be less creamy and will not have the characteristic appearance of red lentil soup.