Turkish Lentil Soup (Mercimek Çorbası) Recipe

I’ve always been a fan of comforting, wholesome soups, and Turkish Lentil Soup (Mercimek Çorbası) is one that never fails to warm you up from the inside out. This recipe’s vibrant blend of red lentils, earthy spices, and silky texture creates an inviting bowl that’s perfect for chilly evenings or whenever you crave something nourishing yet simple. What I love most is how quickly it comes together without sacrificing any of the authentic flavors that make this a staple in Turkish households.

Whether you’re new to Turkish cuisine or revisiting a classic, this Turkish Lentil Soup (Mercimek Çorbası) recipe is incredibly approachable and forgiving, which makes it ideal for weeknight dinners or meal prep. It’s filling, full of flavor, and pairs beautifully with crusty bread to mop up every last drop. I’ll share my favorite tips and tricks so you can get that perfect silky consistency and rich taste every time — because this soup is worth mastering!

Ingredients You’ll Need

All the ingredients in this recipe work harmoniously to build a deliciously smooth and flavorful soup. You don’t need anything fancy, but grabbing fresh veggies and good quality tomato paste will really elevate the dish.

• Large onion: Adds a natural sweetness and depth — I like yellow onions for the best flavor here.
• Large carrot: Provides earthiness and helps balance the soup’s texture.
• Garlic cloves: Just the right amount to give it a warm, aromatic kick.
• Small potato: The secret to that luscious, creamy texture without needing cream.
• Dried red lentils: The star of the show; they cook quickly and break down nicely for that comforting consistency.
• Tomato paste and optional biber salçası (Turkish pepper paste): These add richness and a subtle zing — I always toss in the pepper paste when I want a bit more depth.
• Cumin powder: Brings a warm, earthy note that’s foundational in Turkish flavors.
• Water or light vegetable broth: I usually go with water plus a bouillon cube to keep it simple but flavorful.
• Extra virgin olive oil: Adds a beautiful fruity finish and silky mouthfeel.
• Salt and black pepper: Essential for bringing everything together just right.

Variations

I love making this soup my own, depending on what I have on hand or how hearty I want it. Feel free to experiment — there’s no one “right” way here, and that’s part of the fun!

• Spicy Variation: I sometimes add a pinch of cayenne or more biber salçası for that warming kick that keeps you cozy on cold days.
• Vegan Version: Just skip any butter in garnishing and use vegetable broth. It tastes just as rich and comforting.
• Herb-Boosted: Adding fresh mint or a sprinkle of dill can brighten the soup perfectly during warmer months.
• Chunky Style: If you prefer texture, hold back some lentils or diced veggies and stir them in after blending for a rustic finish.

How to Make Turkish Lentil Soup (Mercimek Çorbası) Recipe

Step 1: Sauté Your Aromatics

Start by peeling and finely chopping the onion, carrot, and garlic. Heat the olive oil in a large pot over medium heat, then toss in the onion and garlic. Sauté until the onions turn translucent and soft — about 5 minutes. This step really releases their sweetness and lays a flavorful foundation for the soup. Don’t rush or burn the garlic; keeping the heat moderate is key here.

Step 2: Add Vegetables and Tomato Paste

Throw in your chopped carrot and potato, stirring well to combine. Then add the tomato paste (and biber salçası if using). Cook it for a couple of minutes to deepen its flavor — this step caramelizes the paste slightly, which adds an irresistible depth to your soup.

Step 3: Add Lentils and Liquid

Rinse your red lentils thoroughly under cold water, then add them to the pot along with cumin powder, salt, and black pepper. Pour in your water or broth — I use about 6 to 7 cups to get a nice soup consistency that isn’t too thick or too watery. Bring everything to a boil, then reduce the heat to low and let it simmer gently.

Step 4: Simmer Until Tender and Blend

Simmer for about 20-25 minutes, stirring occasionally to prevent sticking. You’ll know it’s ready when the lentils and veggies are soft and starting to fall apart. I use an immersion blender right in the pot to puree the soup until silky smooth. If you don’t have one, a regular blender works perfectly — just be careful when transferring the hot soup.

Step 5: Final Taste and Seasoning Adjustments

Give the soup a final taste, adjusting salt, pepper, or cumin as needed. If it’s too thick for your liking, simply stir in a bit more water or broth until it reaches your ideal consistency.

How to Serve Turkish Lentil Soup (Mercimek Çorbası) Recipe

Garnishes

I keep garnishes simple but flavorful — a drizzle of extra virgin olive oil or a small knob of melted butter just before serving makes a huge difference. A sprinkle of Aleppo pepper (pul biber) adds the perfect touch of smoky heat. Fresh lemon wedges are essential in my book; a little squeeze brightens the soup and balances the earthiness beautifully. Finally, a handful of chopped parsley adds freshness and color.

Side Dishes

This soup pairs wonderfully with Turkish bread or Persian flatbread for dipping — both soak up the rich broth and complement the flavors perfectly. I also like serving it alongside a crisp green salad or some roasted vegetables to round out the meal.

Creative Ways to Present

For special occasions, I like serving Turkish Lentil Soup (Mercimek Çorbası) in rustic little bowls with a swirl of yogurt or a sprinkle of toasted pine nuts on top. You can also layer it in glass mugs for a fun, casual lunch presentation that invites conversation and sharing.

Make Ahead and Storage

Storing Leftovers

Leftover Turkish Lentil Soup (Mercimek Çorbası) keeps really well in the fridge for up to 4 days. I store it in an airtight container and give it a good stir before reheating since it tends to thicken as it cools.

Freezing

I’ve happily frozen this soup several times with great results. Just let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. When thawed, the texture and flavor remain very close to freshly made.

Reheating

To reheat, I warm Turkish Lentil Soup slowly on the stovetop over medium-low heat, adding a splash of water or broth to loosen it up if necessary. Stir frequently to prevent sticking and bring back that creamy smoothness you love.

FAQs

Final Thoughts

This Turkish Lentil Soup (Mercimek Çorbası) recipe holds a special place in my kitchen, bringing warmth and a sense of home every time I make it. I hope you enjoy creating it just as much as I do — it’s simple, satisfying, and connects you to a beautiful tradition with every spoonful. So grab your pot, and let’s make some magic happen together in the kitchen!

Turkish Lentil Soup (Mercimek Çorbası) Recipe

★★★★★ 4.6 from 96 reviews

• Author: Any
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegan

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Description

Turkish Lentil Soup, also known as Mercimek Çorbası, is a comforting and flavorful traditional soup made with red lentils, vegetables, and aromatic spices. It features a smooth texture enhanced by tomato and optional Turkish pepper paste, providing a hearty yet light dish perfect for any season. Garnished with fresh lemon, Aleppo pepper, and parsley, it pairs beautifully with Turkish or Persian flatbread for a wholesome meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large onion, chopped
• 1 large carrot, chopped
• 2 large garlic cloves, minced
• 1 small potato, peeled and diced
• 1 cup dried red lentils, rinsed
• 3 tablespoons tomato paste
• 1 tablespoon biber salçası (Turkish pepper paste) — optional
• 1 teaspoon cumin powder
• 6–7 cups water or light vegetable broth (preferred: water plus 1 bouillon stock cube)
• 2 tablespoons extra virgin olive oil
• Salt and black pepper, to taste

Garnish

• 2–3 tablespoons extra virgin olive oil or butter
• 2 teaspoons Aleppo pepper (pul biber)
• Fresh lemon wedges
• Chopped parsley
• Turkish bread or Persian flatbread, for serving

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Instructions

1. Prepare the Vegetables: Chop the large onion and carrot, mince the garlic cloves, and peel and dice the small potato. Rinse the dried red lentils thoroughly under cold water.
2. Sauté Aromatics: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, carrot, and minced garlic and sauté until softened and fragrant, about 5-7 minutes.
3. Add Tomato and Pepper Paste: Stir in the 3 tablespoons of tomato paste and the optional 1 tablespoon of biber salçası (Turkish pepper paste). Cook for 2-3 minutes to deepen the flavors.
4. Add Potatoes, Lentils, and Spices: Add the diced potatoes, rinsed red lentils, and 1 teaspoon of cumin powder to the pot. Mix well to coat everything with the paste and spices.
5. Add Liquids and Simmer: Pour in 6-7 cups of water or light vegetable broth. If using water, include 1 bouillon stock cube for flavor. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for approximately 25-30 minutes, or until the lentils and vegetables are soft and fully cooked.
6. Blend Until Smooth: Using an immersion blender, puree the soup in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend, then return it to the pot.
7. Season to Taste: Season with salt and black pepper to your preference. If the soup is too thick, add a little more water or broth to reach desired consistency and warm through.
8. Prepare Garnish: In a small pan, gently heat 2-3 tablespoons of extra virgin olive oil or butter with 2 teaspoons of Aleppo pepper (pul biber) until fragrant. This will be drizzled over the soup to enhance flavor and presentation.
9. Serve: Ladle the hot soup into bowls. Garnish with the Aleppo pepper oil or butter, chopped fresh parsley, and serve with fresh lemon wedges on the side for squeezing. Offer Turkish bread or Persian flatbread alongside to complete the meal.

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Notes

• For a richer flavor, use vegetable broth instead of water.
• The Turkish pepper paste (biber salçası) is optional but adds a lovely depth and mild heat.
• If you don’t have an immersion blender, carefully blend the soup in batches using a countertop blender.
• Add lemon juice just before serving for a fresh, tangy contrast.
• This soup stores well and can be refrigerated up to 3 days or frozen for up to 1 month.

Keywords: Turkish Lentil Soup, Mercimek Çorbası, Red Lentil Soup, Vegan Soup, Turkish Cuisine, Comfort Food, Healthy Soup