Experience the heartwarming taste of Turkey with Turkish Red Lentil Soup, known locally as Mercimek Çorbası. This incredibly creamy and flavorful soup is a staple in Turkish homes, celebrated for its rich taste, comforting texture, and ease of preparation. Whether you’re seeking a quick weeknight meal or a delightful appetizer, this authentic recipe delivers an unparalleled culinary journey. Best of all, it’s naturally vegan, gluten-free, and can be whipped up in under 30 minutes, proving that healthy and delicious can go hand in hand.
Craving more comforting dishes? You might also enjoy exploring other hearty soups or quick, healthy meals from around the globe.
This easy homemade soup requires minimal cooking time and serves as a delicious, wholesome, and meatless dinner option any night of the week. Its robust flavors and nourishing ingredients make it a perfect choice for those looking to enjoy traditional cuisine with simple steps.
The Essence of Turkish Red Lentil Soup
Our introduction to this magnificent soup came during our first trip to Turkey, specifically during Ramadan. The version we savored was exceptionally creamy, deeply hearty, and stood out as one of the most delicious soups we encountered. It bore a delightful resemblance to Egyptian lentil soup but was distinguished by its unique blend of vegetables and its naturally meatless composition. Every spoonful felt like a nourishing embrace, leaving us with a sense of well-being and satisfaction. This experience highlighted how Mercimek Çorbası is more than just a meal; it’s a culinary hug, rich in history and flavor.
Expert Tip for Perfect Lentils
To ensure the best texture and flavor for your soup, always thoroughly rinse the red lentils in a fine-mesh strainer under cold running water before adding them to the pot. This simple step removes any debris and excess starch, resulting in a cleaner, more vibrant soup.
Authentic Turkish Red Lentil Soup (Mercimek Çorbası)
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Equipment
- Medium sized pot with cover
- Immersion blender (or regular blender)
Ingredients
- 2 teaspoons olive oil
- 2 cups red lentils
- 1 medium onion chopped
- 2 large carrots diced
- 1 medium potato peeled and diced
- 2 Tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon Aleppo pepper
- 1 teaspoon salt or to your liking
- ½ teaspoon black pepper
- 8 cups boiling water (2 liters)
For the garnishing oil:
- 2 Tablespoons olive oil
- 1 teaspoon paprika
Instructions
- In a medium pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 2 minutes until it becomes fragrant and translucent. Avoid browning the onions to maintain a delicate flavor.
- Stir in the tomato paste and cook with the onions for another 30 seconds, allowing its flavors to deepen and caramelize slightly.
- Add the diced carrots, potatoes, and rinsed red lentils to the pot. Stir the mixture well, ensuring all ingredients are coated and cook for approximately 1 minute.
- Carefully pour in the boiling water, then add all the spices: ground cumin, Aleppo pepper, salt, and black pepper. Stir everything thoroughly to combine.
- Cover the pot and let the soup simmer on medium heat for 20-30 minutes, or until the lentils and vegetables are completely tender. Periodically check to ensure it doesn’t boil over and stir occasionally.
- Using an immersion blender, blend the soup directly in the pot until it reaches your desired creamy consistency. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
For the garnishing oil
- In a small skillet, heat the remaining 2 tablespoons of olive oil over low heat. As soon as it’s warm, turn off the heat and stir in the paprika. This brief heating releases the paprika’s vibrant color and flavor without burning it.
- Ladle the hot soup into individual bowls and drizzle generously with the aromatic paprika oil. Serve immediately with a squeeze of fresh lemon juice.
Notes
- To achieve a thicker soup, you can add a couple of tablespoons of flour to the onion-tomato mixture and cook for a minute before adding liquids, as an alternative to using potato. This provides a different texture.
- Should your soup become too thick for your preference after cooking or reheating, simply add a bit more boiling water or vegetable broth until it reaches the desired consistency.
- For added depth of flavor, consider using vegetable or chicken broth instead of plain water in the recipe. This enriches the soup’s base.
- If Aleppo pepper is unavailable or if you prefer a less spicy profile, sweet paprika can be used as a milder substitute.
- A regular stand blender works perfectly well if you don’t have an immersion blender. Just be sure to blend in batches and be cautious with hot liquids.
To Store:
- Leftover Turkish Red Lentil Soup keeps beautifully! Store it in an airtight container in your refrigerator for up to 5 days. For longer storage, freeze it for up to 6 months. When reheating on the stovetop, if the soup has thickened, simply add a small amount of water or broth and stir until your preferred consistency is achieved.
Variations:
- For an additional layer of flavor, chopped fresh tomatoes or a clove or two of minced garlic can be sautéed along with the onions.
- Fresh mint, either finely chopped and stirred in at the end or used as a garnish, provides a refreshing counterpoint to the earthy lentils. A pinch of red pepper flakes can also be added for a subtle kick.
Nutrition
How to Make the Perfect Turkish Red Lentil Soup
Creating a delicious bowl of Mercimek Çorbası begins with proper preparation. Start by gathering all your ingredients and ensuring your vegetables are cleaned and uniformly cut to ensure even cooking. For an extra layer of flavor, consider adding a couple of cloves of minced garlic or some chopped fresh tomatoes when you begin sautéing the onions. Fresh mint or a pinch of red pepper flakes can also elevate the aroma and taste. Some regional variations even include a spoonful of red pepper paste for a deeper, spicier note.
In a sturdy pot, heat the olive oil over medium heat. Add your chopped onion and sauté gently for about 2 minutes. The goal here is to soften the onion and allow its sweetness to emerge, rather than browning it, which can alter the soup’s delicate flavor profile.
Next, introduce the tomato paste to the pot. Mix it thoroughly with the sautéed onions and cook for approximately 30 seconds. This brief cooking step helps to intensify the tomato’s flavor and color. Immediately after, add the diced carrots, potatoes, and the thoroughly rinsed red lentils. Stir all the ingredients together, allowing them to mingle and cook for another minute, absorbing the aromatic base you’ve built.
Now, pour in the hot boiling water. This is a critical step as it helps maintain the cooking temperature and ensures the lentils cook evenly. Add all your chosen spices – ground cumin, Aleppo pepper (or paprika), salt, and black pepper – and stir everything together until well combined. The spices are what give this soup its distinctive Turkish character, so don’t be shy about adjusting them to your taste.
Cover the pot and let your soup simmer over medium heat for about 20-30 minutes. The cooking time may vary slightly depending on your stove and the freshness of your lentils, so check periodically until all the vegetables and lentils are tender. Once cooked, use an immersion blender directly in the pot to blend the soup to your desired smoothness. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and process until creamy. Be mindful when blending hot liquids.
The final touch is the signature paprika oil. In a small skillet, heat the olive oil over very low heat. As soon as the oil is warm (do not let it smoke), remove it from the heat and stir in the paprika. This method ensures the paprika releases its beautiful color and aroma without burning, creating a vibrant, flavorful topping that is both visually appealing and adds a wonderful taste dimension to the soup. Drizzle this spiced oil generously over each serving of hot soup.
Essential Tips for a Superb Mercimek Çorbası
- Achieving the Right Thickness: While potatoes naturally thicken this soup, for an even creamier and denser consistency, you can incorporate 1-2 tablespoons of all-purpose flour into the onion and tomato paste mixture. Cook it for a minute or two before adding the liquids to cook out the raw flour taste.
- Adjusting Consistency: If your soup turns out thicker than you prefer, simply thin it out by stirring in a little extra boiling water or your preferred vegetable broth until it reaches your desired texture. This can be done immediately after cooking or when reheating leftovers.
- Flavor Boost with Broth: For a richer, more complex flavor profile, substitute some or all of the boiling water with vegetable broth or even chicken broth (if not strictly adhering to a vegan diet). This adds a savory depth that water alone can’t provide.
- Spice Alternatives: Aleppo pepper is known for its mild heat and fruity undertones. If you can’t find it, or prefer no spice at all, regular sweet paprika is an excellent alternative that still adds beautiful color and a gentle flavor.
- Blending Options: An immersion blender is convenient for blending directly in the pot. However, a standard countertop blender works just as well. Just be sure to blend in smaller batches and hold the lid down firmly, as hot liquids can create pressure.
- Garnish for Freshness: A final squeeze of fresh lemon juice is non-negotiable for authentic Mercimek Çorbası. It brightens all the flavors and adds a zesty finish. Fresh chopped mint or a sprinkle of dried mint also makes a wonderful aromatic garnish.
Frequently Asked Questions about Turkish Lentil Soup
Traditional Turkish Red Lentil Soup, or Mercimek Çorbası, primarily uses red lentils. These lentils are ideal because they cook down quickly and become wonderfully tender and creamy when simmered in broth or water, without turning mushy. Their natural slight sweetness and speed make them perfect for this smooth, comforting soup.
Absolutely not! One of the fantastic advantages of red lentils is that they require no prior soaking or pre-cooking. The only preparation they need before going into your soup pot is a quick rinse under cold running water. They become perfectly tender as they cook directly in the soup, saving you time and effort.
Leftover Turkish Red Lentil Soup can be stored in an airtight container in the refrigerator for up to 5 days, making it excellent for meal prep. For longer preservation, you can freeze it for up to 6 months. When you’re ready to reheat it on the stovetop, you might notice the consistency has become thicker. Simply add a small amount of water or vegetable broth and stir gently until it reaches your preferred thinness.
Yes, it’s incredibly healthy! Red lentils are a powerhouse of plant-based protein, dietary fiber, and essential minerals like iron and folate. Combined with nutrient-rich vegetables like carrots and potatoes, this soup offers a balanced and nourishing meal that supports digestion and provides sustained energy. Being vegan and gluten-free further adds to its health appeal.
While this recipe is designed for the stovetop, it can certainly be adapted for an Instant Pot. Sauté the onions and tomato paste using the ‘Sauté’ function. Add the remaining ingredients (excluding the garnishing oil) and cook on high pressure for 8-10 minutes. Allow a natural release for 5-10 minutes before quick releasing the remaining pressure. Then, blend to your desired consistency and prepare the paprika oil separately.
Serving Suggestions: What to Pair with This Delicious Soup
- This hearty lentil soup recipe is satisfying enough to be served as a stand-alone meal, especially with a generous squeeze of fresh lemon juice which brightens all the flavors.
- For a more complete meal, pair it with a crisp green salad tossed in a simple vinaigrette.
- The creamy texture of the soup is wonderfully complemented by crusty bread. Try it with Air Fryer Garlic Bread for a quick and flavorful side, Overnight Focaccia for an artisan touch, or even simple Flatbread Crackers for a lighter crunch.
- For an unconventional yet delightful pairing, consider serving it alongside homemade chips like Homemade Doritos for a fun textural contrast.
- In Turkey, it’s often served with a side of pickled vegetables (turşu) or a sprinkle of dried mint for added aroma.
Explore More Turkish and Middle Eastern Recipes You’ll Love
If you enjoyed the authentic flavors of this Turkish Red Lentil Soup, you’ll be delighted to discover more culinary treasures from Turkey and the wider Middle East. These recipes share the same emphasis on fresh ingredients, aromatic spices, and heartwarming traditions.
- Turkish Delight (Lokum)
- Chicken Shish Tawook (Taouk Skewers)
- Ayran (Turkish Yogurt Drink)
- Meatloaf Cupcakes (Hassan Pasha Köfte)
There’s nothing quite like a steaming bowl of Turkish Red Lentil Soup to bring comfort and authentic flavor to your table. This easy lentil soup recipe is a testament to the simplicity and richness of Turkish cuisine, offering a healthy, quick, and satisfying meal. Whether you’re a seasoned chef or a beginner, follow these steps to recreate the magic of Mercimek Çorbası in your own kitchen and savor a taste of the Middle East.