Turkish Red Lentil Soup, known as Mercimek Çorbası, is one of the most iconic and beloved dishes in Turkish cuisine. Smooth, golden, and deeply comforting, this soup is made with simple pantry ingredients—red lentils, vegetables, warm spices, and olive oil—yet delivers remarkable depth of flavor.

Served in homes, restaurants, and mezze tables across Turkey, Mercimek Çorbası is nourishing, affordable, and naturally vegan. Whether you are looking for a cozy weeknight dinner, a healthy meal-prep soup, or an authentic Middle Eastern recipe, Turkish red lentil soup is a timeless classic.

What Is Turkish Red Lentil Soup (Mercimek Çorbası)?

Mercimek Çorbası is a smooth, puréed soup made primarily from red lentils, onions, carrots, potatoes, and tomato paste, gently spiced with cumin and paprika. Unlike chunkier lentil soups, the Turkish version is blended until velvety and often finished with a drizzle of infused olive oil or butter.

It is traditionally served with:

Lemon wedges
Crusty bread or pide

Pickled vegetables

Why Turkish Red Lentil Soup Is So Popular

This soup remains a staple because it is:

Naturally vegan and dairy-free

High in plant-based protein
Budget-friendly
Easy to digest

Made with pantry staples
Comforting yet light

It is commonly served as a starter in Turkish meals but is hearty enough to stand alone.

Flavor Profile of Mercimek Çorbası

A well-made Turkish red lentil soup should be:

Creamy without cream
Earthy from lentils

Slightly sweet from carrots and onions
Warmly spiced with cumin
Bright with lemon juice

The flavor is subtle, balanced, and deeply soothing.

Ingredients for Authentic Turkish Red Lentil Soup

Main Ingredients

1 cup red lentils, rinsed
1 tablespoon olive oil

1 medium onion, chopped
1 carrot, diced
1 small potato, diced

1 tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon paprika

6 cups vegetable or chicken broth
Salt and black pepper to taste

Optional Garnishes

Lemon wedges

Dried mint
Chili flakes
Drizzle of olive oil or butter

Why Red Lentils Are Essential

Red lentils cook quickly and break down naturally, creating a creamy texture without blending for long periods. They also:

Absorb spices beautifully
Provide protein and fiber

Make the soup naturally thick

Unlike green or brown lentils, red lentils are ideal for smooth soups.

The Importance of Cumin in Turkish Cuisine

Cumin is the signature spice in Mercimek Çorbası. It adds:

Earthy warmth
Digestive benefits
Authentic Turkish flavor

Avoid overpowering the soup—cumin should enhance, not dominate.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a pot over medium heat. Add onion and sauté until soft and translucent.

Step 2: Add Vegetables

Stir in carrot and potato. Cook for 3–4 minutes to release sweetness.

Step 3: Add Tomato Paste and Spices

Add tomato paste, cumin, and paprika. Stir until fragrant.

Step 4: Add Lentils and Broth

Add rinsed lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.

Step 5: Blend Until Smooth

Use an immersion blender or blender to purée until silky smooth.

Step 6: Adjust Seasoning

Season with salt and black pepper. Add water or broth if needed.

Step 7: Serve with Lemon

Serve hot with lemon wedges and optional garnish.

Common Mistakes to Avoid

Skipping rinsing lentils: Can cause foam and bitterness
Under-seasoning: Lentils absorb salt
Overusing spices: Masks natural flavor
Not blending fully: Soup should be velvety

Traditional Turkish Serving Style

In Turkey, Mercimek Çorbası is often served:

As the first course
With lemon squeezed at the table

Alongside fresh bread
With a drizzle of spiced butter or olive oil

Lemon is essential—it brightens the entire dish.

Variations of Turkish Red Lentil Soup

Spicy Mercimek Çorbası

Add chili flakes or Aleppo pepper.

Mint-Infused Version

Add dried mint for herbal notes.

Extra Creamy

Add more potato or reduce broth slightly.

Protein Boost

Serve with chickpeas or grilled chicken on the side.

What to Serve with Mercimek Çorbası

This soup pairs beautifully with:

Turkish pide bread

Flatbread or naan
Shepherd’s salad (Çoban Salatası)
Pickled vegetables

Rice pilaf

Make-Ahead and Storage Tips

Refrigeration

Store in an airtight container for up to 4 days.

Freezing

Freezes well for up to 2 months.

Reheating

Reheat gently and add water or broth as needed.

Health Benefits of Turkish Red Lentil Soup

High in plant-based protein
Rich in fiber

Naturally low fat
Supports digestion
Gluten-free

It is an excellent option for vegetarian and vegan diets.

Frequently Asked Questions

Q1: Can I skip the potato?
Yes, but the soup will be slightly thinner.

Q2: Is this soup spicy?
No, unless chili is added.

Q3: Can I use chicken broth?
Yes, for a richer flavor.

Q4: Why add lemon at the end?
Lemon enhances flavor and balances lentils.

Why This Turkish Red Lentil Soup Recipe Works

Authentic spice balance

Smooth, creamy texture
Pantry-friendly ingredients
Foolproof technique

Traditional Turkish method

This recipe delivers reliable, restaurant-quality results.

Conclusion

Red Lentil Soup (Turkish Style) is a shining example of how simple ingredients can create extraordinary comfort. Creamy, nourishing, and deeply satisfying, Mercimek Çorbası is a soup that belongs in every kitchen. Whether enjoyed as a starter or a main dish, it offers warmth, tradition, and timeless flavor in every spoonful.

Red Lentil Soup (Turkish Style): Authentic, Creamy, and Comforting

Author: WAFA LI

Print Recipe

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 carrot, finely diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• ½ tsp sweet paprika
• 1 cup red lentils, rinsed (they cook fast—no soak needed!)
• 4 cups low-sodium vegetable or chicken broth
• 1 cup water
• Juice of ½ lemon (plus more to taste)
• Sea salt & black pepper to taste

Traditional Garnish:
• 1 tbsp extra-virgin olive oil
• Pinch of red pepper flakes or pul biber (Turkish chili flakes—smoky & mild)
• Optional: fresh parsley, sumac, or a dollop of plain yogurt

Instructions

Heat olive oil in a pot over medium. Sauté onion and carrot 5–6 min until soft. Add garlic; cook 1 min.

Stir in tomato paste, cumin, and paprika; toast 1–2 min until fragrant.
Add lentils, broth, and water. Bring to a boil, then reduce heat, cover, and simmer 15–18 min until lentils are tender and starting to break down.
For ultra-smooth texture (traditional): Use an immersion blender to purée until velvety. Or leave slightly chunky—both are authentic!

Stir in lemon juice. Season with salt & pepper—taste and add more lemon if needed (brightness is key!).
Ladle into bowls. Drizzle each with olive oil and a pinch of red pepper flakes.