Turkish Red Lentil Soup

This easy Turkish Red Lentil Soup, or Mercimek Çorbası, is one of those comforting, no-fuss meals that come together with simple pantry ingredients. It's hearty, naturally creamy, and packed with flavor from red lentils, vegetables, and warm spices. I love making it on busy weeknights or chilly days when I want something nourishing yet easy.

This was one of the first Turkish soups I tried after moving to Germany, and it instantly became a family favorite. After trying Mercimek Çorbası at various Turkish restaurants here, I knew I had to recreate it at home. I've played around with the lentil-to-veggie ratio and seasonings until I finally got that perfect restaurant-style flavor.

Looking for more cozy soup recipes? Try my Creamy Mushroom Bisque, Roasted Tomato Basil Soup, or Hot and Sour Soup.

Step by Step With Photos

Making this Turkish Red Lentil Soup is super easy! Follow these step-by-step photos to see exactly how it's done:

1. Heat olive oil in a pot and sauté the chopped vegetables for a few minutes.
2. Add the chicken or vegetable bouillon cube, tomato paste, and spices, then stir well to coat the vegetables.

3. Add the rinsed red lentils and mix to combine everything evenly.
4. Pour in the water and give it a good stir, scraping the bottom of the pot if needed.

5. Cover and cook on low heat for 20-30 minutes, until the potatoes are fork-tender and the lentils have broken down.
6. Purée the soup until smooth using an immersion blender (or carefully transfer to a regular blender).

7. Make the chili oil, by melting butter (or olive oil) in a small pan, add crushed red pepper and paprika, and cook for a minute until fragrant, then pour over the soup.
8. Serve the red lentil soup hot, topped with croutons, fresh herbs, and a squeeze of lemon.

Storage and Reheating

Let the soup cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. It tends to thicken as it sits, so add a splash of water or broth when reheating to bring it back to your preferred consistency.

To reheat, warm on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through.

For longer storage, freeze the soup (without the tempering) for up to 3 months. Thaw overnight in the fridge, then reheat and prepare the tempering fresh before serving.

FAQs

More Mediterranean Recipes

Looking to build a full Mediterranean menu? Try these:

• Turkish Adana Kebab
• Lebanese Kafta Kebab
• Batata Harra
• Stuffed Dates

📖 Recipe

Turkish Red Lentil Soup

This Turkish Red Lentil Soup (Mercimek Çorbası) is a creamy, comforting classic ready in 30 minutes. Made with red lentils, vegetables, and warm spices, this healthy soup is protein-packed and perfect for busy weeknights. Serve with lemon and homemade croutons!

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Servings: 4

Author: Qashang

Ingredients

• 2 tablespoon olive oil
• 1 medium (70 g) carrot peeled and roughly chopped
• 1 small (120 g) potato peeled and roughly chopped
• 1 medium (110 g) yellow onion peeled and roughly chopped
• 4 garlic cloves peeled and roughly chopped
• 1 chicken or vegetable bouillon cube
• 1 teaspoon triple-concentrated tomato paste
• 1 teaspoon salt or to taste
• ½ teaspoon ground black pepper
• 1 teaspoon cumin powder
• ¼ teaspoon turmeric powder
• 1 cup (190 g) red lentils rinsed and drained
• 5 cups water

Tempering (optional)

• 2 tablespoon (30 g) butter or olive oil
• ½ teaspoon crushed red pepper flakes
• ⅓ teaspoon paprika powder

Garnish

• Croutons
• Lemon wedges
• Fresh cilantro or parsley

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Instructions

• Heat olive oil in a Dutch oven or cooking pot over medium heat.
• Add the carrot, potato, onion, and garlic. Sauté for 2-3 minutes.
• Add the chicken bouillon cube and tomato paste. Stir well to combine, deglazing the pan if needed.
• Sprinkle in salt, black pepper, cumin, and turmeric. Mix well.
• Add the rinsed red lentils and water. Stir, then cover and cook over medium-low heat for 20-30 minutes, or until the vegetables are soft and the lentils have broken down.
• Blend the soup with an immersion blender until smooth.
• Check the consistency, add a bit more water if needed, and simmer for another 2-3 minutes.
• In a small pan, melt butter over medium-low heat. Add crushed red pepper and paprika, and cook for 1-2 minutes until fragrant. Pour the mixture over the soup and gently swirl it in, or drizzle it on top before serving.
• Serve hot in bowls, topped with homemade croutons, fresh cilantro (or parsley), and a squeeze of lemon juice.

Video

Notes

1. To make this soup fully vegan, use vegetable broth or cube and use olive oil instead of butter for the tempering. 
2. Skip the croutons for a gluten-free version.
3. To keep this red lentil soup light and fresh, you can skip the tempering (or chili oil) or just drizzle it on top at serving.
4. You can store this soup in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so add a splash of water or broth when reheating. Warm on the stovetop or in the microwave until heated through.
5. Freeze (without tempering) for up to 3 months. Thaw overnight, then reheat and add fresh tempering before serving.
6. Make Homemade Croutons: Use any crusty bread like a baguette and cut it into small cubes. Toss with a drizzle of olive oil, a pinch of sea salt, dried parsley, and garlic powder. Air fry at 180°C (350°F) for 6-8 minutes, shaking the basket halfway through, until golden and crisp.

Nutrition

Calories: 271kcal | Carbohydrates: 34g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 542mg | Potassium: 637mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2343IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 4mg

Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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