When the chill starts to settle into your bones—or you’re just craving a bowl of something that hugs you from the inside—Turkish Lentil Soup is the answer. Around here, we call it Mercimek Çorbası, and it’s been a go-to comfort dish for generations in Turkish kitchens—and, honestly, it deserves a permanent spot in yours too.
I first discovered this soup during a late-autumn trip to Istanbul, wandering spice markets and cozying up in corner cafés where a simple bowl of red lentil soup was anything but ordinary. Back home, I adapted the recipe for busy weeknights and wow—talk about pantry magic!
Table of Contents
Why You’ll Love This Turkish Lentil Soup
- Ready in 30 minutes – Faster than takeout.
- Made from pantry staples – Red lentils, a carrot, an onion… you likely have it all already.
- Creamy without cream – It’s blended into a velvety dream with no dairy needed.
- Soothing and nourishing – Feels like a warm hug from grandma.
- Perfect for meal prep – Freezes beautifully and reheats like a charm.
Looking for another cozy dish to add to your meal plan? Try this Best Lentil Soup Recipe next!
What Does Turkish Lentil Soup Taste Like?
Imagine a deeply comforting, savory bowl of earthy red lentils, brightened by lemon and spiced just enough with cumin and Aleppo pepper. It’s silky smooth, with the gentle richness of olive oil and the zing of a squeeze of lemon at the end. Think of it as your favorite fall sweater… in soup form.
Ingredients You’ll Need for Turkish Lentil Soup
This is a humble dish at heart—no fancy ingredients, just honest pantry staples and love.
Here’s what goes into it:
- 1 large onion – Yellow or white, diced.
- 1 large carrot – Peeled and chopped.
- 2 cloves garlic – Minced.
- 1 small potato – Adds natural creaminess.
- 1 cup dried red lentils – The star of the show!
- 3 tbsp tomato paste – For depth and color. Add 1 tbsp of biber salçası if you have it.
- 1 tsp ground cumin – Warmth and subtle spice.
- 6–7 cups water or light veggie broth – I use water + a bouillon cube.
- 2 tbsp olive oil – Divided for sautéing and flavor.
- Salt & pepper – To taste.
Garnish:
- Olive oil or butter
- Aleppo pepper (pul biber)
- Fresh lemon wedges
- Chopped parsley
- Warm Turkish bread or flatbread for serving
How to Make Turkish Lentil Soup (Mercimek Çorbası) – Step by Step
Making Turkish Lentil Soup couldn’t be easier, even if you’ve got a toddler hanging on your leg and dinner’s already late.
Step 1: Prep Your Veggies
Dice your onion and garlic. Chop the carrot and potato into small cubes—this helps them cook faster and blend smoother.
Step 2: Sauté the Base
In a large soup pot, sauté the diced onion with 1 tbsp of olive oil and a pinch of salt over medium heat. Cook until softened, about 5 minutes. Add garlic, cumin, tomato paste, and the second tablespoon of olive oil. Stir until it smells like heaven—about 3–5 minutes.
Step 3: Build the Soup
Add the lentils, chopped carrots, and potato. Pour in 6 cups of water (or broth), toss in a bouillon cube if using, season with salt and pepper, and bring to a gentle simmer.
Step 4: Simmer and Blend
Let the soup simmer for 15–20 minutes until everything is tender. Use an immersion blender to puree the soup until smooth and creamy. Add the 7th cup of water if you’d like it thinner.
Step 5: Make the Chili Oil
In a small pan, heat 2–3 tablespoons of olive oil. Add Aleppo pepper and cook gently until the oil turns a gorgeous deep orange.
Step 6: Garnish and Serve
Ladle the soup into bowls, drizzle with the chili oil, sprinkle fresh parsley, and squeeze a lemon wedge right over the top. Serve with bread and soak up every last drop.
Want more easy, nourishing soup ideas? Don’t miss this reader favorite: Old-Fashioned Vegetable Beef Soup
Tips and Tricks for Perfect Turkish Lentil Soup
- Rinse your lentils before cooking to reduce foam and improve texture.
- No immersion blender? Use a regular blender in batches—but cool the soup slightly first.
- Want smoky depth? Add a pinch of smoked paprika or swap in biber salçası.
- Too thick? Just stir in warm water or broth after blending.
- Serve with lemon—non-negotiable. That hit of acid at the end makes the soup.
How to Store Turkish Lentil Soup
- Fridge: Store in an airtight container for up to 5 days. Flavors only get better!
- Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat gently on the stove.
- Reheating: Add a splash of water if it’s thickened too much. It’ll be just as comforting as Day One.
FAQs
Can I use green or brown lentils instead of red?
You can, but red lentils cook faster and break down for that creamy texture. Others won’t give the same silky result.
What if I don’t have tomato paste?
Try blending a canned tomato or two in instead. It’ll still work beautifully.
Is this soup spicy?
Not really! Aleppo pepper is mild. You can skip it or substitute with a pinch of paprika or cayenne.
Can I make this in a slow cooker?
You bet! Just sauté your aromatics first, then dump everything into the slow cooker on HIGH for 4 hours or LOW for 6. Blend before serving.
Conclusion
Turkish Lentil Soup is more than just a recipe—it’s tradition, comfort, and simplicity all simmered into one soul-satisfying bowl. Whether you’re chasing away a winter chill, feeding a family on a budget, or just need something soothing and easy, Turkish Lentil Soup deserves a permanent spot in your meal rotation.
If you give this a try, I’d love to hear how it turned out! Leave a comment below or tag me on social with your delicious results.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Turkish Lentil Soup Recipe – Creamy, Easy & Healthy
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: Vegan
Description
This Turkish Lentil Soup, known as Mercimek Çorbası, is a staple in Turkish households and for good reason! It’s creamy and delicious, soothes you from the inside out, and is nutritious and easy to make using pantry staples.
Ingredients
- 1 large onion
- 1 large carrot
- 2 large garlic cloves
- 1 small potato
- 1 cup dried red lentils
- 3 tablespoons tomato paste
- 1 tablespoon biber salçası (optional Turkish pepper paste)
- 1 teaspoon cumin powder
- 6–7 cups water or light vegetable broth (or water with 1 bouillon cube)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Garnish:
- 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
Instructions
1. Dice the onion and garlic, and chop the carrots and potato into cubes.
2. In a large pot, saute the onion in 1 tablespoon of olive oil with a good pinch of salt over low-medium heat.
3. Once softened, add the garlic, cumin, tomato paste, and the second tablespoon of olive oil. Saute together for 3-5 minutes until aromatic and the tomato paste has fried down.
4. Add the red lentils and carrots and stir through. Then add the water, stock cube, and potato. Start with 6 cups of water, season well with salt and pepper, and simmer for 15-20 minutes over low heat with the lid on.
5. Once the lentils and vegetables have softened, turn off the heat and use an immersion blender to blend the soup until smooth and velvety.
6. If the broth is too thick, add the extra 1 cup of boiling water to reach your desired consistency. Taste and adjust seasoning as needed.
7. To make the chili oil garnish, heat 2-3 tablespoons of olive oil in a pan over low heat. Add the aleppo pepper and gently stir for 2-3 minutes until the oil turns a rich orange-red color.
8. Serve the lentil soup in bowls with a drizzle of the chili oil and chopped parsley. Add a good squeeze of lemon and enjoy with fresh Turkish bread or Persian flatbread.
Notes
Nutritional information is based on 5 servings as a main course. If served as a starter or appetizer, it makes 6-8 servings.
Garnishes are not included in nutritional calculations.
For a richer flavor, substitute part of the water with light vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Mediterranean, Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 232
- Sugar: 4g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg
Keywords: lentil soup, Turkish lentil soup, mercimek çorbası, vegan soup, red lentils, Middle Eastern
