Turkish Red Lentil Soup (Mercimek Çorbası) Recipe

Discover the magic of an authentic Turkish lentil soup recipe. It’s easy to make and incredibly delicious.

This velvety comfort food, known as kırmızı mercimek çorbası, combines red lentils, vegetables, and aromatic spices. It creates a nutritious meal in just 30 minutes.

Turkish lentil soup is a staple in Turkish cuisine. It’s loved for its rich flavor and quick preparation. With only 1 cup of red lentils and 6 cups of stock, you can whip up a hearty soup. It’s perfect for chilly evenings or as a light lunch option.

This authentic Turkish lentil soup recipe is not only tasty but also health-conscious. It’s naturally gluten-free and can be made vegan by using vegetable stock. The soup keeps well in the refrigerator for up to 3 days or in the freezer for 3 months. This makes it an excellent meal prep option.

• Turkish lentil soup is ready in about 30 minutes
• Uses 1 cup of red lentils and 6 cups of stock
• Includes spices like cumin and Aleppo pepper
• Can be stored for up to 3 days in the fridge
• Gluten-free and vegan-friendly options available
• Serves 6 people with just 9 main ingredients

Turkish lentil soup has a long history, dating back centuries. It has been a key dish in Turkish cuisine since the Seljuk Empire. It was also important in the Ottoman court, where it was part of daily life.

The first Turkish soups were simple broths with meat, grains, and herbs. These were made by nomadic Turkic peoples. As the Ottoman Empire expanded, so did its cuisine.

Soups became more complex, with rich spices and yogurt. Traditional Turkish lentil soup grew from these simple beginnings to become a favorite dish.

Homemade Turkish lentil soup is deeply rooted in Turkish culture. It’s often the first dish served at feasts. It’s also a favorite for breaking fasts during Ramadan.

This versatile dish is enjoyed at weddings, family dinners, and celebrations. It shows its importance in Turkish culinary traditions.

The recipe for traditional Turkish lentil soup has changed over time.

Today, it’s made with red lentils, vegetables, and spices. The soup is pureed for a smooth texture.

This change shows how Turkish cuisine has adapted while keeping its cultural heritage.

Making the best Turkish lentil soup, or mercimek çorbası, is easy and rewarding. It’s a dish that’s both nutritious and delicious. Here’s how to make it in your kitchen.

• Olive Oil: 3-5 tablespoons, divided (extra virgin olive oil is recommended)

• Onion: 1 medium, yellow or white, finely chopped

• Garlic: 2-3 cloves, minced

• Carrot: 1-2 medium, peeled and chopped or diced

• Potato: 1 medium russet or Yukon gold, peeled and chopped or diced into ½ inch cubes

• Tomato Paste: 1-2 tablespoons

• Red Pepper Paste (Optional): 2 teaspoons (Turkish hot pepper paste/acı biber salçası, or sweet pepper paste. If unavailable, use more tomato paste)

• Red Lentils: 1 – 1 3/4 cups, rinsed thoroughly until water runs clear and picked over

• Broth/Water: 6-10 cups (low-sodium vegetable or chicken broth, or water). Using broth will result in more flavor.

• Ground Cumin: 1-2 teaspoons

• Dried Mint: 1 tablespoon.

• Salt: To taste (kosher salt recommended)

• Black Pepper: To taste (freshly ground recommended)

• Aleppo Pepper/Pul Biber/Paprika: 1-2 teaspoons, divided (Pul biber is preferred, Aleppo pepper is a good substitute, or sweet paprika).

• Cayenne Pepper (Optional): ½ teaspoon, or adjust to your preference for heat.

• Lemon Wedges: For serving.

• Croutons: optional, for serving.[

• Large pot or Dutch oven

• Immersion blender (or regular blender)

• Small skillet

1. Prepare the Vegetables: Finely dice the onion. Peel and chop/dice the carrot and potato. Mince the garlic.

2. Sauté Aromatics and Vegetables: Heat 2-3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent. Add the minced garlic, chopped carrots, and potato. Season with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add Pastes: Add the tomato paste (and red pepper paste, if using) to the pot. Stir well to coat the vegetables and cook for about 1 minute, allowing the paste to slightly caramelize.

4. Add Lentils and Liquid: Add the rinsed red lentils to the pot. Pour in the broth or water. The amount of liquid may need to be adjusted based on your desired consistency; start with 6 cups and add more later if needed.

5. Add Spices (Part 1): Add 1 teaspoon of Aleppo pepper/pul biber/paprika, cumin, and any other spices you choose at this stage, like coriander. Stir well to combine.

6. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot leaving a small opening, and simmer for 20-30 minutes, or until the lentils and potatoes are tender. Stir occasionally. If foam appears on top, skim it off.

7. Blend (Optional): If you prefer a smooth soup, use an immersion blender to purée the soup directly in the pot until it reaches your desired consistency. Alternatively, you can carefully transfer the soup in batches to a regular blender (be cautious with hot liquids). If you prefer some texture, you can skip this step or only partially blend.

8. Mint-Paprika Oil (Optional, but Highly Recommended): While the soup simmers, prepare the infused oil. In a small skillet, heat the remaining 1-2 tablespoons of olive oil over medium-low heat. Add the dried mint, and the remaining pul biber/paprika (and cayenne pepper, if using). Sizzle for just a few seconds, until fragrant, being careful not to burn the spices. Remove from heat.

9. Adjust and season: After blending (or if not blending), adjust the soup’s consistency with more broth or water if it’s too thick. Season to taste with salt and black pepper. Simmer with the dried mint for a few minutes.

10. Serve: Ladle the soup into bowls. Drizzle each serving with the mint-paprika oil. Serve hot with lemon wedges for squeezing over the top, and optional croutons.

Turkish lentil soup is a healthy, vegetarian choice full of nutrients. It’s tasty and good for you, making it a favorite for nutritious meals.

Healthy Turkish lentil soup has 10.6 grams of protein and 12.5 grams of fiber. These help muscles and digestion. The fiber keeps you full, helping with weight control.

Vegetarian Turkish lentil soup is full of vitamins and minerals. It has 3697.1 IU of Vitamin A for eyes and immunity. It also has 17.2 mg of Vitamin C for immunity and collagen. Plus, it has 3.4 mg of iron for blood health.

This soup fits many diets well. It has 282.7 calories per serving, making it light but filling. It’s low in saturated fat (1.7g) for heart health. It has 266.6 mg of sodium per serving. You can make it vegan by using olive oil instead of butter.

Turkish lentil soup, or “Mercimek Çorbası,” has been a staple for thousands of years. The basic recipe stays the same, but different regions in Turkey add their own twist.

The Heartland region adds extra spices, while the Marmara Region, including Istanbul, makes it more delicate.

The southeastern region of Turkey makes the soup spicier.

They add red pepper flakes or paprika for a kick. Coastal areas add lemon juice for a refreshing twist.

Today, the soup is adapted for different diets. It can be gluten-free with special broth. Vegans use olive oil instead of butter. Some even add bell peppers, zucchini, or celery for extra flavor.

These changes show how versatile Turkish lentil soup is. Whether you like it spicy or light, there’s a version for everyone.

Make your homemade Turkish lentil soup even better with authentic serving suggestions and accompaniments. The best Turkish lentil soup is when paired with flavors and textures that complement it.

Enhance your homemade Turkish lentil soup with classic garnishes. A squeeze of fresh lemon juice adds brightness.

A drizzle of olive oil lends richness. Sprinkle dried mint and red pepper flakes for aromatic depth and subtle heat.

No Turkish lentil soup is complete without bread. Crusty artisan loaves or traditional Turkish pide bread are perfect for dipping. Garlic bread or homemade naan offer flavorful alternatives that complement the soup’s hearty taste.

Incorporate this nutritious soup into your weekly menu. Pair it with a Greek spinach salad for a light lunch or serve as a starter before a main course. Leftovers taste even better the next day, making it ideal for meal prep.

Making an authentic Turkish lentil soup at home is a fun journey. It brings the Mediterranean’s taste to your kitchen. This soup is full of protein and fiber, great for your heart and longevity.

This dish is great for many diets, including gluten-free and vegan. Learning to make this soup means you’re joining a long tradition. It’s a dish that has been loved for centuries.

Enjoying your homemade Turkish lentil soup is special. It opens the door to Turkish cuisine’s rich flavors. Try it often and discover more about Turkish cooking.