Name: Turkish Lentil Soup (Mercimek Çorbası) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Turkish
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 water with 1 bouillon stock cube); 2 tablespoons extra virgin olive oil; Salt and black pepper to taste; 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, for serving

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I have to tell you, Turkish Lentil Soup (Mercimek Çorbası) is one of those recipes that feels like a comforting hug in a bowl. Whenever I make it, the whole kitchen fills with this warm, earthy aroma that just invites you to sit down and savor every spoonful. It’s simple, wholesome, and really shines on chilly days or when you just want something nourishing without a ton of fuss.

This Turkish Lentil Soup (Mercimek Çorbası) recipe is a staple in my home, and I bet once you try it, it’ll become one in yours, too. It’s packed with wholesome ingredients and a subtle blend of spices that create layers of flavor without overwhelming your palate. Plus, it’s budget-friendly and perfect for meal prep, so you can enjoy it anytime you want a quick, healthy meal.

Ingredients You’ll Need

The ingredients for this Turkish Lentil Soup (Mercimek Çorbası) recipe come together in harmony—each one enhances the next, creating that classic smooth but slightly textured lentil base you’re after. A quick tip before you shop: red lentils cook faster than other kinds, which keeps this soup quick and creamy without extra effort.

Large onion: Choose a firm, fresh onion for a subtle sweetness that balances the lentils.
Large carrot: Adds a natural sweetness and beautiful color—don’t skip it!
Large garlic cloves: Two cloves add the perfect mild garlic flavor without overpowering.
Small potato: Helps make the soup silky and thick after blending.
Dried red lentils: These cook quickly and break down nicely, giving the soup its signature creamy texture.
Tomato paste: Gives depth and a hint of umami; I sometimes add biber salçası (Turkish pepper paste) for an extra kick.
Cumin powder: This is one of those spices that makes this lentil soup feel so authentic—warm and earthy.
Water or light vegetable broth: I usually use water with a bouillon cube for simplicity and flavor control.
Extra virgin olive oil: Adds richness and ties all the flavors together.
Salt and black pepper: Season to your taste, but don’t be shy—it makes all the difference.

Variations

I love how this Turkish Lentil Soup (Mercimek Çorbası) recipe can be personalized easily. Whether you prefer it a bit tangier, spicier, or loaded with herbs, there’s plenty of room to put your spin on it. You might even surprise yourself!

With beef or chicken broth: I tried swapping out the water for broth once, and it bumped up the richness fantastically—great for when you want a heartier soup.
Adding spices like smoked paprika or red pepper flakes: For those days I crave a little heat, adding a dash of these spices really lights up the flavor.
Garnish with fresh mint or dill: A fresh twist that lifts the soup and adds a nice pop of color.
Make it vegan: Just stick to vegetable broth and olive oil, and you’re good to go.
Add rice or small pasta: For a chunkier soup, toss in a handful of rice or orzo—a cozy change I sometimes try.

How to Make Turkish Lentil Soup (Mercimek Çorbası) Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the extra virgin olive oil in a large pot over medium heat. Toss in the finely chopped onion, carrot, and garlic, letting them gently soften and caramelize—this usually takes about 5-7 minutes. I always keep an eye on them so they don’t brown too much; you just want them tender and fragrant to give your soup a great flavor base.

Step 2: Add Tomato Paste and Spices

Once the vegetables have softened, stir in the tomato paste and optional biber salçası if you’re using it. Let the paste cook for about 2 minutes—this helps intensify its flavors. Then sprinkle in the cumin powder, stirring well to coat everything. This step is where the aroma really starts to build and it’s so satisfying!

Step 3: Combine Lentils, Potato, and Liquids

Next, add the rinsed red lentils and diced potato to the pot. Pour in your water or broth, plus a bouillon cube if using water, and stir to combine everything. Bring the mixture to a boil, then reduce heat and let it simmer gently, uncovered, for about 20-25 minutes until the lentils and potato are soft. You want everything tender so it’ll blend smoothly later.

Step 4: Blend to Your Preferred Texture

Now here’s a personal tip: I usually use an immersion blender right in the pot to puree the soup until silky smooth but still a bit textured. If you don’t have one, transferring to a blender in batches works wonderfully, just watch out for splashes. If you like it chunkier, just pulse briefly. Finish by seasoning with salt and pepper to taste.

How to Serve Turkish Lentil Soup (Mercimek Çorbası) Recipe

A white bowl with blue patterns around the edge is filled with smooth orange soup. The soup has small dark brown drops of oil spread on top and sprinkled green herbs for garnish. A silver spoon inside the bowl holds a scoop of the thick soup, showing its creamy texture. On the side of the bowl, there are two lemon wedges and some flatbread with black seeds on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of a drizzle of extra virgin olive oil or a little melted butter on top, plus a sprinkle of Aleppo pepper (pul biber) for a touch of heat and color. Fresh lemon wedges are non-negotiable in my book—they bring such a bright zing that lifts the whole soup. A sprinkle of chopped parsley adds that lovely fresh green pop and makes it look inviting right away.

Side Dishes

This soup is fantastic with traditional Turkish bread if you can find it, or Persian flatbread, which soaks up the soup beautifully. Sometimes I serve it along with a simple cucumber and tomato salad with a lemony dressing—it keeps the meal balanced and fresh. If you want to go all out, a side of stuffed grape leaves or a little yogurt dip is lovely as well.

Creative Ways to Present

On special occasions, I like serving Turkish Lentil Soup (Mercimek Çorbası) in small, elegant cups or soup shot glasses as an appetizer. Garnished with microgreens or edible flowers, it feels elevated and festive. Another fun idea is to swirl in a bit of spiced yogurt or a chili oil drizzle on top—both add a pretty contrast and invite your guests to dive in.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers in an airtight container in the fridge, where the soup lasts beautifully for 3 to 4 days. Because it thickens as it sits, I add a splash of water or broth when reheating to bring it back to the perfect consistency—it’s super easy!

Freezing

This Turkish Lentil Soup (Mercimek Çorbası) freezes really well. I portion it into freezer-safe containers or bags, and it stays good for up to 3 months. When you thaw it, just reheat gently on the stove with a bit of extra water to restore that creamy texture.

Reheating

For reheating, I recommend warming it slowly on the stove over low heat, stirring occasionally. If the soup feels too thick after a day or two in the fridge, don’t hesitate to whisk in a bit of water or broth—you want it smooth and soupy, not gluey. Microwave works too, but stirring halfway through helps even out the heat.

FAQs

Can I make Turkish Lentil Soup (Mercimek Çorbası) without a blender?

Absolutely! If you prefer a chunkier soup, just mash the softened lentils and vegetables gently with a potato masher or fork. The soup won’t be as silky but still deliciously comforting. Or, you can finely dice the veggies smaller beforehand to help them break down more during cooking.
What’s the difference between red lentils and other lentils in this recipe?

Red lentils cook faster and tend to break down into a creamy texture, perfect for this soup. Other lentils, like green or brown, hold their shape more and take longer to cook, which changes the texture and cooking time of the soup.
Can I use canned lentils for Turkish Lentil Soup?

Canned lentils aren’t ideal here since they’re already cooked and might get mushy or lose that classic smooth texture when reheated. It’s best to use dried red lentils and cook them fresh as the recipe directs.
Is Turkish Lentil Soup (Mercimek Çorbası) spicy?

Traditionally, it’s mild with warm spices like cumin, but it’s not overly spicy. However, if you love a kick, adding Aleppo pepper or Turkish pepper paste (biber salçası) can up the heat easily.
Can I make this soup in a slow cooker?

Yes! I’ve tried making this soup in a slow cooker by sautéing the onions and carrots first, then transferring everything to the slow cooker to simmer on low for 6-8 hours. It makes the flavors even deeper and the lentils wonderfully tender.

Final Thoughts

This Turkish Lentil Soup (Mercimek Çorbası) recipe holds a special place in my kitchen because it’s so reliably comforting and simple yet packed with flavor. I love sharing it with friends who’ve never tried it before—their surprise at how such humble ingredients can make such a satisfying soup never gets old. Trust me, once you start making it, it’ll be a weeknight staple you turn to again and again.