Turkish Lentil Soup, also known as Mercimek Çorbası, is a warm and comforting dish made with red lentils, vegetables, and simple seasonings. A staple in Turkish cuisine, this flavorful soup is loved for its creamy texture and hearty, satisfying taste.

About This Recipe

This Turkish Lentil Soup is rich, creamy, and packed with flavor while remaining incredibly simple to make. The red lentils break down beautifully as they cook, creating a naturally smooth texture that is further enhanced with a quick blend. Carrots, potatoes, and onions add depth, while tomato paste gives the soup a mild tanginess.

One of the highlights of this soup is its versatility—it’s naturally vegan, but you can customize it with different broths for added flavor. The finishing touches, such as chili flakes, a drizzle of mint oil, and a squeeze of lemon juice, elevate this dish to another level. It’s the perfect comfort food for cold days or for breaking your fast during Ramadan.

What You Need To Make This Recipe

Red lentils – Soaked for 20 minutes before cooking for better texture.
Vegetable oil & butter – For sautéing and adding richness.
Onion & garlic – Key aromatics that enhance the flavor.
Carrot & potato – Adds natural sweetness and thickness to the soup.
Tomato paste – Brings a mild tangy depth.
Salt, pepper & paprika – Simple seasonings that enhance the dish.
Broth – Use vegetable, chicken, or beef broth, depending on your preference.
For serving – Fresh parsley, croutons, chili flakes, mint or chili oil, and lemon juice.

Pro Tips

Soak the lentils for at least 20 minutes before cooking to remove excess starch and help them cook faster.
Use an immersion blender for the best texture. If you don’t have one, a regular blender works too, but blend in batches and be cautious with hot liquids.
Adjust the consistency by adding more broth or water if the soup is too thick after blending.
Season at the end – The flavors deepen as the soup cooks, so always do a final taste test before serving.
For extra flavor, make a quick mint oil drizzle (see FAQs below) to add an authentic Turkish touch.

How To Store Turkish Lentil Soup?

Refrigeration: Store the soup in an airtight container in the fridge for up to 4 days. When reheating, gently warm it on the stovetop, adding extra broth or water to adjust the consistency.

Freezing: Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQ’s

Can I make this soup ahead of time?

Yes! Turkish Lentil Soup stores well in the fridge for up to 4 days. Reheat gently on the stovetop, adding more broth if needed to adjust the consistency.

Can I freeze this soup?

Absolutely! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

What can I serve with Turkish Lentil Soup?

This soup pairs beautifully with crusty bread, pita, or simit (Turkish sesame bread). It also goes well with a simple salad on the side.

How to make mint oil?

Heat about 2-3 tbsp of butter along with 1 tbsp of olive oil in a small saucepan placed on medium heat. Add 1 1/2 tsp dried mint, cook for a minute, and your mint oil is ready!

Turkish Lentil Soup is a delicious and hearty dish that’s both easy to make and incredibly satisfying. Whether you’re looking for a quick weekday meal or a nourishing dish for Ramadan, this soup is the perfect choice. Give it a try and enjoy a warm bowl of comfort!

If you love comforting soups like this, be sure to try my other delicious recipes: Potato Leek Soup, Roasted Sweet Potato Soup, and Roasted Pumpkin Soup. Each one is packed with flavor and perfect for cozy meals!

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Turkish Lentil Soup

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Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine Turkish

Servings 6 people

Calories 239 kcal

Equipment

Chopping board
Knife
1 Large pot
1 Wooden spoon/large spoon
Emersion/hand blender
Bowls for serving

Ingredients

2 tbsp unsalted butter
2 tbsp vegetable oil
1 1/2 tbsp tomato paste
1 large onion diced
1 large carrot diced
1 medium-sized potato diced
1 cup red lentils soaked for 10-20 min
salt to taste
pepper to taste
1 1/2 tsp paprika or to taste
5 cups vegetable/chicken/beef broth or as needed (water can also be used)

Instructions

Heat oil and butter in a large pot on medium-high heat. Sauté the tomato paste for 1-2 minutes.
Add chopped onions and minced garlic, cooking for 2-3 minutes until onions are translucent.
Add the chopped carrots, potatoes, and soaked lentils (discarding the soaking water). Stir and cook for 1-2 minutes.
Add salt, pepper, and paprika, then pour in the broth. Mix well.
Cover and cook on medium heat for about 15 minutes, stirring occasionally, until the lentils and vegetables are soft.
Turn off the heat and use an immersion blender to blend the soup until smooth. If the soup is too thick, add more broth or water to reach your desired consistency.
Taste and adjust seasoning if needed.
Serve hot with croutons, chopped parsley, chili flakes, a drizzle of mint or chili oil, and a splash of lemon juice.