Turkish Lentil Soup (Mercimek Çorbası) Recipe
If you’re looking for a comforting, flavorful soup that feels like a warm hug on a chilly day, this Turkish Lentil Soup (Mercimek Çorbası) recipe is just what you need. I’ve made this cozy classic countless times, and every single time it comes out silky smooth and packed with subtle spices that sing. It’s the kind of soup that works perfectly for a quick weeknight dinner but is also fancy enough to serve to guests without a hitch.
This Turkish Lentil Soup (Mercimek Çorbası) recipe is special because it uses simple, wholesome ingredients that you probably already have in your pantry. Plus, it’s incredibly forgiving — if you add a bit more cumin or swap vegetable broth for water, it still tastes amazing. Trust me, once you get the hang of this, you’ll be making it over and over, especially when you want something nutritious, easy, and delicious.
Ingredients You’ll Need
Each ingredient plays a key role in building the depth and heartiness of this soup. When I shop for this recipe, I always grab the freshest veggies I can find and opt for good quality tomato paste — it really makes a noticeable difference.
- Onion: Adds a sweet and savory base — I like to dice it finely for a smooth texture.
- Carrot: Brings natural sweetness and balances the spices.
- Garlic cloves: Gives that lovely aromatic kick, don’t skip it!
- Potato: Helps thicken the soup naturally, making it creamy without cream.
- Dried red lentils: The star of the dish; they cook down quickly and blend into a velvety texture.
- Tomato paste: Intensifies the flavor with a rich, tangy backbone.
- Biber salçası (Turkish pepper paste) [optional]: If you like a little smoky heat, this is your friend.
- Cumin powder: Gives an earthy warmth; don’t be shy with it.
- Water or light vegetable broth: I usually go with water plus a bouillon cube for a clean but flavorful stock.
- Extra virgin olive oil: Adds silkiness and a subtle fruity note both in the soup and as garnish.
- Salt and black pepper: Essential seasoning to bring everything together perfectly.
Variations
I love playing around with this Turkish Lentil Soup (Mercimek Çorbası) recipe depending on the season or my mood. Feel free to adjust it to your taste — this is supposed to be fun and flexible!
- Spicy boost: I sometimes add extra Aleppo pepper or a pinch of cayenne to turn up the heat — it’s like a warm hug with a little kick.
- Vegetable-rich: If I want it heartier, I dice extra veggies like celery or bell peppers and simmer them in.
- Vegan version: Simply use water and skip the butter in the garnish; the olive oil finish keeps it richly satisfying.
- Smooth vs chunky: I usually blend half the soup and leave the rest chunky for texture diversity — gives you the best of both worlds.
- Herbs on top: Fresh mint or dill can replace parsley for a slightly different aromatic note.
How to Make Turkish Lentil Soup (Mercimek Çorbası) Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil over medium heat in a large pot. Toss in the diced onion, carrot, and minced garlic, cooking until they soften and become fragrant—around 5-7 minutes. This slow sauté is key; it builds the flavor foundation for your soup. Don’t rush it, and stir occasionally to avoid browning.
Step 2: Add Potato, Lentils, and Spices
Next, stir in the small diced potato, rinsed red lentils, tomato paste, and if you’re using it, the biber salçası (Turkish pepper paste). Sprinkle in the cumin, salt, and black pepper. Let these mingle for a minute so that everything gets coated and the spices bloom — this step really deepens the flavor.
Step 3: Pour in the Liquid and Simmer
Add 6 to 7 cups of water or light vegetable broth. I like to include a bouillon cube in the water for more seasoning, but keep it gentle to let the lentils shine. Bring everything to a boil, then reduce to a simmer. Cover the pot and let it cook gently for about 30 minutes until the lentils and veggies are tender. This is where patience pays off — you want everything soft enough to blend.
Step 4: Blend the Soup to Perfection
Once the soup is cooked, I usually use an immersion blender directly in the pot to puree the soup until smooth. If you prefer a chunkier texture, blend only half and mix it back in. Just be careful—your soup will be hot, so blend slowly to avoid splashes! If it’s too thick, add a bit more water to reach your preferred consistency.
How to Serve Turkish Lentil Soup (Mercimek Çorbası) Recipe
Garnishes
My favorite garnish combo is a drizzle of extra virgin olive oil or melted butter warmed with Aleppo pepper (pul biber) — it adds a smoky, spicy finish that makes every spoonful sing. A squeeze of fresh lemon is non-negotiable in my book; it brightens the earthy lentils beautifully. Sprinkle on some chopped parsley for a pop of color and freshness.
Side Dishes
This soup pairs wonderfully with traditional Turkish bread or Persian flatbread, perfect for dipping. I also enjoy serving it alongside a simple cucumber and tomato salad dressed with lemon and olive oil to keep things light and fresh.
Creative Ways to Present
For a special dinner, I like pouring the soup into pretty bowls and floating a dollop of Greek yogurt or labneh on top before adding the spicy butter drizzle. You can also serve it in small cups as an appetizer at parties — it’s a crowd-pleaser that makes everyone feel cared for.
Make Ahead and Storage
Storing Leftovers
Keep leftover Turkish Lentil Soup refrigerated in an airtight container for up to 4 days. I find that the flavors actually deepen after sitting overnight, making the next day’s lunch even better! Just give it a good stir before reheating.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers or bags, leaving some room to expand. When I’m ready to enjoy, I thaw it overnight in the fridge and it tastes just as good as fresh — a perfect make-ahead meal for busy weeks.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally to avoid sticking or burning. I like to add a splash of water or broth if the soup thickened too much in the fridge. If you want to revive the fresh lemon brightness, add a squeeze right before serving.
FAQs
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Can I use other types of lentils for Turkish Lentil Soup (Mercimek Çorbası) recipe?
Red lentils are ideal because they cook quickly and break down into a creamy texture, which is characteristic of Mercimek Çorbası. Using green or brown lentils will change the texture and require longer cooking, so it’s best to stick with red unless you’re aiming for a chunkier soup.
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Is Turkish Lentil Soup (Mercimek Çorbası) recipe suitable for vegans?
Absolutely! Just swap butter used in the garnish for olive oil or a plant-based alternative. The soup itself is naturally vegan, relying on lentils and vegetables for richness.
- How thick should the soup be?
The soup should have a creamy, smooth consistency but not be overly thick. If it’s too thick after blending, simply stir in a little hot water or broth to thin it out to your liking.
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Can I make this soup in a slow cooker?
Yes, you can! Just place all ingredients (except garnishes) in the slow cooker, add water or broth, and cook on low for 6-8 hours or on high for 3-4 hours until the lentils and vegetables are tender. Blend before serving.
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What is the best way to serve Turkish Lentil Soup (Mercimek Çorbası)?
Serve it hot with a drizzle of olive oil or spiced butter, a squeeze of fresh lemon, and chopped parsley. Pair it with warm Turkish bread or flatbread for dipping — it makes a complete, comforting meal.
Final Thoughts
This Turkish Lentil Soup (Mercimek Çorbası) recipe holds a special place in my cooking repertoire because it’s simple, flavorful, and incredibly satisfying — qualities we all want from a go-to soup. I hope you give it a try soon, and when you do, remember it’s okay to make it your own. Once you master the basics, add your favorite twists and make it a cozy tradition in your kitchen, just like I have.
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Turkish Lentil Soup (Mercimek Çorbası) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Description
Turkish Lentil Soup, or Mercimek Çorbası, is a comforting and hearty traditional soup made with red lentils, vegetables, and fragrant spices. This nutritious and flavorful soup is easy to prepare, blending simple ingredients like onion, carrot, garlic, and tomato paste with cumin and optional Turkish pepper paste for a warming, satisfying dish. Garnished with aleppo pepper, fresh lemon, and parsley, it is perfect served with fresh flatbread for a wholesome meal.
Ingredients
Soup 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 (preferably 6 cups water with 1 vegetable bouillon 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 to serve
Instructions
- Prepare the vegetables: Peel and chop the onion, carrot, potato, and mince the garlic cloves into small pieces for even cooking and easy blending.
- Sauté the vegetables: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, carrot, and potato. Cook for about 5 minutes until softened, stirring occasionally to prevent sticking.
- Add garlic and spices: Add the minced garlic, 3 tablespoons of tomato paste, 1 tablespoon of optional Turkish pepper paste, and 1 teaspoon cumin powder to the pot. Stir and cook for 1-2 minutes until fragrant.
- Add lentils and liquid: Rinse 1 cup of red lentils thoroughly and add them to the pot. Pour in 6-7 cups of water or light vegetable broth along with 1 bouillon cube if using water. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes until the lentils and vegetables are fully cooked and tender.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree carefully, then return to the pot.
- Season and adjust consistency: Add salt and black pepper to taste. If the soup is too thick, add a little more water or broth and bring back to a gentle simmer.
- Prepare the garnish: In a small pan, warm 2-3 tablespoons of extra virgin olive oil or butter. Add 2 teaspoons of Aleppo pepper (pul biber) and gently heat for 1 minute to release the flavor.
- Serve: Ladle the soup into bowls, drizzle with the spicy oil or butter mixture, sprinkle with chopped parsley, and serve with lemon wedges on the side. Accompany with Turkish bread or Persian flatbread for a complete meal.
Notes
- Biber salçası (Turkish pepper paste) is optional but adds a nice depth and mild heat; substitute with mild chili paste if unavailable.
- Blending the soup completely smooth is traditional, but you can leave it slightly chunky if preferred.
- Using vegetable broth instead of water boosts flavor but is optional.
- Adjust the thickness by adding more liquid if needed after blending.
- Serve with fresh lemon to add brightness and a touch of acidity.
- This soup stores well and tastes even better the next day after flavors meld.
Keywords: Turkish Lentil Soup, Mercimek Çorbası, lentil soup, Turkish recipe, vegetarian soup, comfort food, healthy soup
