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!
Ingredients
- 2 tablespoon olive oil
- 1 medium carrot peeled and roughly chopped
- 1 small potato peeled and roughly chopped
- 1 medium 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 red lentils rinsed and drained
- 5 cups water
Tempering (optional)
- 2 tablespoon butter or olive oil
- ½ teaspoon crushed red pepper flakes
- ⅓ teaspoon paprika powder
Garnish
- Croutons
- Lemon wedges
- Fresh cilantro or parsley
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
- To make this soup fully vegan, use vegetable broth or cube and use olive oil instead of butter for the tempering.
- Skip the croutons for a gluten-free version.
- 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.
- 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.
- Freeze (without tempering) for up to 3 months. Thaw overnight, then reheat and add fresh tempering before serving.
- 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: 271kcalCarbohydrates: 34gProtein: 11gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 12mgSodium: 542mgPotassium: 637mgFiber: 13gSugar: 3gVitamin A: 2343IUVitamin C: 13mgCalcium: 54mgIron: 4mg
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