Turkish Lentil Soup (Mercimek Çorbası)

Name: Turkish Lentil Soup (Mercimek Çorbası)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 large onion; 1 large carrot; 2 large garlic cloves; 1 small potato; 1 cup dried red lentils; 3 tablespoons tomato paste and *optional 1 tablespoon of biber salçası Turkish pepper paste; 1 teaspoon cumin powder; 6-7 cups water or light vegetable broth. I prefer to use water and 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; Serve with Turkish bread or Persian Flatbread

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This Turkish Lentil Soup, known as Mercimek Çorbası, is a staple in Turkish households and for good reason! It's creamy and delicious and soothes you from the inside out, plus its so nutritious and easy to make using pantry staples.

If you’ve never tried Turkish Lentil Soup then you’re in for a treat! It's known as Mercimek Çorbası in Turkish, and its one of my go to soups during the colder months. I’ve always loved Turkish cuisine since childhood as I had a Turkish friend in primary school. Her mum would always cook for us and this soup was almost always offered as a starter. I must admit, I wasn't a fan of soups at this age, but used to love dipping Turkish bread in it. As I got older I learned to love it and appreciate it more. It's light, velvety and so creamy.

Its a staple in Turkish households for good reason as its nutritious packed with fiber and protein and naturally vegan too. It’s also super affordable to make as its made with pantry staples you probably have in your kitchen already. It's commonly served as an appetizer or starter of a main meal in small bowls. Traditionally it has a thinner consistency making it lighter as a starter, but you can adjust the thickness to your liking. The great thing it's made in the one-pot.

I recently traveled to Germany where there is a large Turkish community and was able to visit a few Turkish restaurants while there...yay! Mercimek Corbasi was on every menu and a great way to start the meal which always consisted of gozleme which is one of my favorite dishes of all time 😋

I personally love enjoying this Turkish red lentil soup as a main meal especially with Turkish or Persian flatbread. What takes the soup to another level is the squeeze of lemon juice which cannot be missed trust me. It's also drizzled with a lightly spiced chilli oil made with aleppo pepper, pul biber.

Table of Contents

What makes this recipe special
Ingredients and Substitutions
How to make Turkish Lentil Soup (Mercimek Çorbası)
Tips and Tricks
Storage Instructions
FAQs
More Soup Recipes
More Turkish Recipes
Recipe
Comments

Large pot of lentil soup after being blended

What makes this recipe special

Quick and Easy: Simple steps using basic ingredients you may have in your kitchen already, great for busy weeknights
Healthy and Nutritious: Packed with protein, fiber, and wholesome vegetables, it’s a hit with kids and adults alike
Affordable: Made with pantry staples including red lentils, onions, and carrots making it an affordable soup
Crazy Delicious: Creamy and delicious especially when dressed with a squeeze of fresh lemon juice and the aleppo chilli oil

Turkish lentil soup (Mercimek Çorbası) with aleppo pepper, Turkish bread and lemon

Ingredients and Substitutions

Red lentils are of course the star ingredient. They cook quickly and create a creamy texture once blended. You can substitute with yellow lentils if needed but it will alter the taste and color
Onion and garlic add depth and aromatic flavor forming the base of the soup. Shallots can also replace onions
Carrots and potato bring natural sweetness and body to the soup making it extra creamy. If you prefer a thinner soup, omit the potato
Tomato paste adds richness and a lovely flavor to the soup. Ensure its fried down well with the onions to bring out the best flavor. Traditionally Turkish pepper paste is also added called biber salçası, I however couldn't get my hands on it
Cumin is a warming spice that gives the soup its signature Turkish flavor. You can add paprika if you don't have cumin on hand but it will alter the taste slightly
Vegetable broth or bouillon cube with water can be used for the liquid which enhances the flavor. I always prefer low sodium. You can substitute it with chicken broth. Water however is commonly used for a lighter soup
Extra virgin olive oil is used for sautéing and adding richness along with being used to make the chilli oil
Aleppo pepper (pul biber) adds a smoky, mild heat. Replace with red pepper flakes or paprika if unavailable

How to make Turkish Lentil Soup (Mercimek Çorbası)

This soup is so soothing with every spoon and you can make it at home in no time at all. Follow my simple steps below (note quantities are in the recipe card below).

Prepare ingredients - dice onion and garlic then chop carrots and potato into cubes

Saute onion in 1 tablespoon of olive oil with a good pinch of salt over low-medium heat

Tomato paste, garlic and spices added to large pot

Once onions have softened, add garlic, cumin, tomato paste and 1 tablespoon of olive oil.

Saute for 3-5 minutes so the tomato paste can fry down

Red lentils and carrots added to the pot

Add red lentils and carrots then stir in

Stock and potatoes added and ready to simmer

Start with adding 6 cups of water, a stock cube, the potato and season with salt and pepper

Image of how the soup will look after simmering

Simmer for 15 minutes over low heat with the lid on

Turn off the heat and blend using an immersion blender. If its too thick, add the extra 1 cups of water. Taste and add seasoning if required

Aleppo pepper prepared in a pan with olive oil

Make the chilli oil. Heat 2-3 tbsps of olive oil in a pan over low heat. Add the aleppo pepper and gently stir for 2-3 minutes until the color becomes orange/red

Final soup served in a bowl with aleppo pepper oil and fresh parsley

Serve in bowls with a drizzle of the oil and chopped parsley. Add a good squeeze of lemon which is key and enjoy with fresh Turkish bread or Persian flatbread

Bowl of lentil soup topped with aleppo pepper oil

Tips and Tricks

Ensure to fry down the tomato paste and aromatics to enhance out the yummy flavors
Simmer over low-medium heat to let the flavors meld beautifully and slowly
Use an immersion blender to blend the soup directly in the pot to save on dishes
Adjust thickness by adding more water or vegetable broth if the soup is too thick after blending
Mandatory to serve with lemon wedges for the ultimate flavor as the lemon juice elevates it so much

Storage Instructions

Store leftovers in an airtight container in the fridge for 3-4 days
Reheat in a pot over medium heat with a splash of water to thin it out as it will thicken
Freeze portions in air tight containers or freezer bags for up to 1-2 months. Thaw overnight in the fridge or reheat from frozen in a covered pot over low heat with a splash of water

Close up of spoon to show the texture of the soup

FAQs

Is the soup supposed to be a thick consistency?

Traditionally when served as a starter, it has a thinner consistency however adding the potato thickens the broth once blended. You can adjust the thickness to your liking by adding extra or less water

What is the difference between Ezogelin and Mercimek?

Whilst they are similar and are both Turkish lentil soups, Ezogelin is a little heavier as it has additional ingredients including rice and bulgar

What can I serve with this Turkish lentil soup?

Turkish bread, barbari Persian flatbread or any crusty bread. Greek yogurt or cacik, and of course a drizzle of aleppo pepper oil and lemon juice

Is Dal the same as lentil soup?

Dal is the hindi word for lentils. Usually dal is not eaten as a soup but is served over basmati rice or with roti or naan

Can I use a regular blender instead of an immersion blender?

Yes of course, just ensure to let the soup cool slightly before transferring and blending