Turkish red lentil soup (Mercimek çorbası)

Name: Turkish red lentil soup (Mercimek çorbası)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 Servings
Cuisine: Turkish
Ingredients: 250 g Dry split red lentils, rinsed; 120 g Yellow onion, peeled; 120 g Carrot, peeled; 150 g Potato, peeled; 25 g Tomato paste; 25 ml Olive oil; 1,200 ml Vegetable stock, labelled gluten-free; 3 g Ground cumin; 3 g Sweet paprika powder; 15 ml Fresh lemon juice; 4 g Fine salt; 1 g Ground black pepper

AI-generated

Preparation time15 min

Total time55 min

DifficultyEasy

Instructions

0/6 complete

Step 1Rinse the dry split red lentils in a sieve until the water runs mostly clear. Dice 120 g onion and 120 g carrot, and cut the potato into roughly 1 cm pieces.
Step 2Heat 25 ml olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and carrot, and stir for 4–5 minutes until the onion softens without browning.
Step 3Add 25 g tomato paste, 3 g ground cumin and 3 g sweet paprika. Stir for 30 seconds, taking care not to burn the spices.
Step 4Add 150 g prepared potato and 250 g rinsed red lentils and 1,200 ml vegetable stock. Bring to a boil, then reduce to a gentle simmer. Partly cover and cook for approximately 25–30 minutes, stirring occasionally, until the potato and lentils are completely tender.
Step 5Take the pan off the heat. Blend carefully with an immersion blender until completely smooth; avoid splashing hot soup. If the soup is too thick, gradually add a little hot water while stirring. Warm again briefly if needed.
💡 Kitchen tip
Use split red lentils rather than green or brown ones: they break down quickly. Blend after the potato is fully tender for a silky soup, then brighten with lemon only at the end.
Step 6Stir in 15 ml fresh lemon juice, 4 g fine salt and 1 g ground black pepper. Taste and serve hot. Refrigerate leftovers promptly and reheat until steaming hot.

About this recipe

Mercimek çorbası is a much-loved red lentil soup served in Turkish homes, cafés and lokantas, often as a starter but also as a light everyday meal. Recipes vary between cooks: some use a butter-and-flour sauce, while others rely on vegetables and blended lentils for a naturally creamy consistency. This version starts with onion and carrot, adds potato for body, then simmers rinsed split red lentils in vegetable stock. Tomato paste and mild spices give the soup a warm colour without overwhelming the lentils. Blend only once the potato and lentils are completely soft; add a little hot water if the soup thickens while standing. A squeeze of fresh lemon at the end balances the earthy flavour. Serve with bread if you like. No single inventor or precise creation date is documented for this traditional dish.

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Dietary label limitations

Vegan

Check current packaging for animal-derived additives and shared equipment; curry pastes, sugar and stocks can differ.

Vegetarian

Check cheese, baking powder, stock and prepared sauces for rennet, gelatine and other animal ingredients. Vegetarian does not mean vegan or allergen-free.

These dietary labels are guidance only; accuracy, completeness and individual tolerance are not guaranteed. Before preparing or eating the recipe, check every ingredient, current product labels, possible cross-contact and your personal requirements yourself. Confirm suitability only after your own assessment. Liability notice