This delicious Turkish red lentil soup recipe (called mercimek çorbası) is a velvety soup with loads of flavor.
It's filling and healthy - perfect for a chilly day when you want a rich bowl of warm soup. If you love Turkish food, you've got to try our Turkish Sesame Bagels and Turkish Potato Salad as well!
While this soup is part of Turkish cuisine, it does have similarities to other regional lentil dishes and several Indian and subcontinent dal recipes. What sets this dish apart is the blend of spices and, in particular, the dried mint.
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Why You'll Love this Turkish Soup
- This cozy Turkish lentil soup is bursting with flavor! It's a fantastic vegetarian soup with hearty ingredients.
- The lentils, potatoes, onions, and carrots are simmered for 30 minutes, which makes everything very tender and easy to blend.
- I love blending this soup until it is smooth because it combines the flavors so well. You can thoroughly blend it or leave it a little chunkier and more rustic, depending on how you like to enjoy your soup.
- This recipe tastes even better after a day or two in the refrigerator, making it a perfect meal to make on the weekend and enjoy throughout the week.
- You'll love this recipe if you like Mediterranean flavors and enjoy regional spices like Aleppo pepper and cumin. There are a few steps to this soup, but it's a simple soup to make.
- Be sure to check out our other favorite Turkish dishes as well!
Turkish Red Lentil Soup Ingredients
- Lentils - You'll need 1 cup of red lentils. They're the stars of this show. Bright and full of fiber, red lentils are a quick-cooking split lentil, often used in Middle Eastern and Indian cooking.
- Vegetables - You'll need 1 medium yellow onion, a large carrot (or a couple of small carrots), 1 large potato (Russet or Yukon Gold), 2 garlic cloves, and 1 tablespoon of tomato paste.
- Stock - You'll need 5 cups of chicken or vegetable stock. If you'd like this recipe to be vegan, you'll need to use vegetable stock.
- Spices - You'll use paprika, salt, cumin, oregano, black pepper, and cayenne or Aleppo pepper, and dried mint.
- Toppings - You can top the top with a squeeze of fresh lemon juice, chopped parsley, and an optional paprika oil made from 3 tablespoons of neutral oil and 1 ½ tablespoons of paprika.
- To serve - I like to serve this with a few slices of pita bread for dipping.
How to Make Red Lentil Soup
Step 1
First, you'll heat the olive oil in a large pot on medium heat. Once the oil is hot, add the onions and sauté for 4 minutes. Then add the carrots and potatoes and sauté for 4 minutes, stirring occasionally. Add the garlic cloves and stir for 30 seconds.
Step 2
Then you'll add the tomato paste and spices. Stir for 30 seconds until fragrant, then deglaze the bottom of the pot. Do this by adding a small amount of stock and stirring to loosen and mix any brown bits from the bottom of the pot.
Add the remaining stock and lentils. Stir and increase heat till the soup is boiling. Reduce to low heat and allow to simmer for 30 minutes. Stir occasionally.
Step 3
If the soup is getting too thick, add up to 1 cup of water, a little at a time.
Remove the soup from the heat and stir in the dried mint. Using an immersion blender or a traditional blender, blend the soup till you have a creamy texture and all the ingredients are incorporated.
Step 4
Make the Paprika Oil - Heat the oil in a small pot and add the paprika. Stir to combine and remove from heat. Continue to stir till fully incorporated.
Serve with lemon wedges to add a squeeze of lemon just before eating. I also recommend adding a sprinkle of fresh parsley and a drizzle of paprika oil.
Tips for Making Turkish Lentil Soup
Cooking Tips - Be sure to check your soup a few minutes before you remove it from the heat. If it's too thick, add ½ to 1 cup of water to thin it out a bit. You want it to be a slurping soup consistency, not a thick puree.
Specialty Ingredients - This soup benefits from a little bit of heat, hence using the cayenne or Aleppo pepper. If you are sensitive to spice, feel free to leave it out.
Recommended Tools - I wholeheartedly recommend using a hand blender or immersion blender for this recipe. I have the Breville Immersion Blender, and it's great!
Storage & Reheating
Refrigerate - in an airtight container in the refrigerator for up to 5 days (it's a great dish for meal prep)
Freeze - for up to 3 months in a freezer-safe bag or container.
Reheat - in 1-minute increments in a microwave-safe bowl or on the stovetop over medium heat.
cozy meals!
More Healthy Soup Recipes
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If you try this authentic turkish lentil soup recipe, leave a comment and a star rating below!
Turkish Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 carrots peeled and diced
- 1 medium Russet potato peeled and diced
- 2 garlic cloves sliced
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne or Aleppo pepper
- 5 cups vegetable broth or chicken broth
- 1 cup red lentils
- 1 teaspoon dried mint
- 1 lemon sliced
Optional Paprika Oil
- 3 tablespoons neutral oil like canola or safflower (or butter)
- 1 ½ tablespoons paprika
Instructions
- Heat the olive oil in a large, heavy-bottomed pot. Once the oil is hot, add the diced onion and sauté for 4 minutes.
- Add the diced carrot and diced potato to the pot. Sauté for 4 minutes, stirring occasionally.
- Add the garlic cloves and stir for 30 seconds.
- Add the tomato paste, cumin, salt, paprika, oregano, black pepper, and cayenne. Stir for 30 seconds and then deglaze the bottom of the pot with a small amount of the chicken or vegetable stock.
- Add the remaining stock and lentils. Stir and increase heat till the soup is boiling. Reduce the heat and allow to simmer for 30 minutes. Stir occasionally.
- If the soup is getting too thick, add up to 1 cup of water.
- Remove the soup from the heat and stir in the dried mint. Using an immersion blender or a stand blender, blend the soup till it's creamy and all the ingredients are incorporated.
- Optional Paprika Oil - Heat the oil in a small pot and add the paprika. Stir to combine and remove from heat. Continue to stir till fully incorporated.
- Serve with lemon wedges. If you'd like, add a sprinkle of chopped parsley and a drizzle of paprika oil.
Rachel says
This is delicious, eating a big bowl of it right now!
cheryl says
I have turkish family, made this recipe turned out delicious. Needed to add more water or vegetable broth but ingredients were right on.
Emily says
So glad you liked it!
Anka says
I made this soup today and it is absolutely delicious. Thank you 🤗
EW says
So glad to hear you liked it!
Sam says
Thanks for the delicious recipe! I made this tonight but it ended up more thick like a purée.
I just had one small bowl and there’s a lot left. Is it still possible to add water and then blend again to get the more liquid consistency ?
EW says
Yes, absolutely - you can add more liquid. I'd suggest adding hot water a little at a time till you reach the desired consistency.
Sam says
Fantastic recipe - went very well with Adana Kababs. Will definitely be making this again.
EW says
So glad you liked it!
Lesa says
This is delicious! My favorite Mediterranean restaurant closed and I was craving the soup. Found this recipe and it was perfect!
EW says
So glad you liked it! And I'm sorry your favorite Mediterranean restaurant closed - I couldn't live without ours!
Angela Owens says
I would just like to say how delicious the soup I made from your recipe was. The recipe was simple to follow. I will be making this smooth and silky soup again. Thank you.
Bella says
Just returned from a trip to Istanbul and was craving their red lentil soup. This came out just like the ones in Turkey. Followed the recipe almost exactly, except I only had 3.5 cups of chicken broth, so I just used 1.5 cups of water. Easy to follow and super yummy. Saving this recipe, thank you!
EW says
I started making this recipe at home after my first trip to Istanbul too! I don't think I've ever been to another city like Istanbul where every single meal was 10/10. Thanks for your kind words and hope you had a great trip
Carla says
What type of paprika do you use for the topping oil? Paprika paste or paprika poeder?
EW says
Paprika powder!
Kate says
Same here. I had this there and fell in love with it Your recipe is an exact replica and I'm happy I can make it at home with the simplest ingredients.