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Red Lentil Soup (Turkish Mercimek Çorbası)

A silky, gently spiced red lentil soup made from pantry staples, finished with lemon and a sizzling mint and chili oil.

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Smooth orange-gold lentil soup with chili and dried mint oil in a bowl, with a lemon wedge beside it, AI-generated imageAI-generated image
At a glance
  • 200 gsplit red lentils
  • 150 gyellow onion
  • 150 gpotato
  • 100 gcarrot
  • 85 glemon
Serves 4

Mercimek çorbası is a smooth red lentil soup eaten across Türkiye, often as a first course at restaurants and a staple at home. Split red lentils cook down to a soft purée with very little effort, so the soup needs only a handful of vegetables and pantry spices.

This version starts with onion softened in olive oil, then carrot, potato and tomato paste for body and a little sweetness. Cumin and paprika add warmth without overpowering the lentils. The potato helps the soup turn creamy, so no cream or flour is needed.

The finish matters as much as the pot. A spoonful of sizzling mint and chili oil on top and a squeeze of lemon at the table brighten the soup. Serve it with warm flatbread or crusty bread for dipping.

Red Lentil Soup (Turkish Mercimek Çorbası)

Formula & Method
Servings
4
Units
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Ingredients

Soup

To finish

To serve

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Preparation

  1. Step 01

    Rinse the lentils in a fine-mesh sieve under cold running water for about 1 minute, stirring with your hand, until the water runs mostly clear. Drain well.

  2. Step 028 min

    Heat the olive oil in a large heavy pot over medium heat. Add the onion and a pinch of the salt and cook, stirring often, for 6 to 8 minutes until soft and translucent but not browned.

  3. Step 033 min

    Add the carrot, potato and garlic and cook for 3 minutes, stirring, until the garlic smells fragrant.

  4. Step 042 min

    Stir in the tomato paste, cumin and paprika and cook for 1 to 2 minutes, stirring constantly, until the paste darkens slightly and coats the vegetables.

  5. Step 056 min

    Add the rinsed lentils and the water. Raise the heat and bring to a boil at 100 C (212 F), which takes about 6 minutes. Skim off any pale foam that rises to the surface with a spoon.

  6. Step 0625 min

    Reduce the heat to low so the soup bubbles gently at about 95 C (203 F). Partly cover and simmer for 20 to 25 minutes, stirring now and then, until the lentils have fallen apart and the potato and carrot are completely soft when pressed with a spoon.

  7. Step 073 min

    Remove the pot from the heat. Blend the soup with an immersion blender until completely smooth. If using a countertop blender, fill it no more than half full, vent the lid, cover it with a folded towel, and blend in batches.

  8. Step 083 min

    Return the soup to low heat. Stir in the remaining salt and the black pepper. If it is thicker than heavy cream, stir in hot water, 50 g at a time, until it flows easily from a spoon. Taste and add salt if needed. Keep warm.

  9. Step 092 min

    For the topping with butter: melt the butter in a small pan over medium-low heat. As soon as it begins to foam, add the pul biber and dried mint and swirl for 20 to 30 seconds until sizzling and fragrant. Remove from the heat right away so the spices do not burn.

  10. Step 10

    For the topping with olive oil instead: warm the oil in a small pan over medium-low heat for about 1 minute, until it loosens and shimmers slightly. Add the pul biber and dried mint and swirl for 20 to 30 seconds until fragrant, without letting them darken. Remove from the heat right away.

  11. Step 11

    Ladle the soup into warm bowls, spoon a little of the mint and chili oil over each, and serve at once with a lemon wedge for squeezing.

Kitchen notes

  • Storage: do not leave the pot to cool on the counter. Divide leftover soup into shallow containers and refrigerate within 2 hours (within 1 hour if the room is above 32 C / 90 F). Keep at 4 C (40 F) or below and eat within 3 to 4 days.
  • Reheating: thaw frozen soup in the refrigerator. Reheat on the stove, stirring often, until steaming and at least 74 C (165 F) throughout. The soup thickens as it sits, so thin with hot water and re-season with salt and lemon.
  • Freezing: cool the soup in shallow containers as above, then freeze without the topping in portions for up to 3 months. Make the mint and chili oil fresh when serving.
  • Make it vegan: use olive oil instead of butter for the topping. The soup itself is already made with oil and water.
  • Richer flavor: replace some or all of the water with vegetable stock, and reduce the added salt to taste.
  • For a thicker, spoonable soup, use 1000 g of water. For a lighter, more drinkable soup, thin with extra hot water after blending.
  • Optional extras: stir in a teaspoon of red pepper paste with the tomato paste, or serve with a few croutons or a spoonful of plain yogurt.

Diet and allergens

Suitable for: Vegetarian, Gluten-free, Nut-free.

Contains: milk.

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Do I need to soak red lentils?

No. Split red lentils cook quickly and fall apart on their own, so they only need a good rinse before going into the pot.

Why is my soup gritty or not smooth?

The lentils or vegetables were probably not cooked long enough before blending. Simmer until everything mashes easily against the side of the pot, then blend for a full 1 to 2 minutes.

Can I use brown or green lentils?

They will not break down into the same silky texture and need a longer cooking time. Split red lentils give the classic smooth result for this soup.

Why add lemon at the table?

The soup is mellow and earthy, and fresh lemon juice adds brightness. Adding it to each bowl lets everyone adjust the sourness to taste.

References and sources

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