Turkish red lentil soup (kırmızı mercimek çorbası) is velvety, comforting, and nutritious! So easy to make with lentils, veggies, and spices — and it’s ready in about 30 minutes!

Kırmızı Mercimek Çorbası in a blue bowl.

Turkish red lentil soup, or mercimek çorbası, is a new favorite of mine — it’s velvety and creamy, despite containing absolutely no cream!

Red lentils breakdown and soften easily during the the cooking process, which is how you get the creamy texture in this Turkish soup without the added fat. When I need to throw together a quick and healthy dinner, red lentils are one of my go-tos. Fast-cooking and delicious, these tiny legumes are a good source of both protein and fiber. They absorb seasonings easily, so there’s no limit to the different flavors I can play with. 

Whether I’m whipping up a Greek red lentil soup, Turkish vegan “meat”balls (Mercimek Köftesi), or curried red lentils with sweet potatoes, I can always count on these nutrition bombs to deliver a meal that is both comforting and wholesome — with very little effort and this soup is no exception!

Kırmızı mercimek çorbası might remind you a little of dal, a rich South Asian stew made with different types of pulses (lentils among them), but the spices in this red lentil soup are distinctly Turkish.

Aleppo pepper flakes add a little kick and a hint of raisin-like sweetness. Naturally gluten-free and vegan, if you use vegetable broth, this cozy healthy soup makes a tasty appetizer or a filling main dish. If you’re looking for a little something extra try it with some warmed pita bread or a simple lettuce salad.

 

Table of Contents
  1. Ingredients for Turkish lentil soup
  2. How to make Turkish lentil soup
  3. How to blend soup
  4. What to serve with Turkish red lentil soup
  5. How to store and reheat leftover soup
  6. Can you freeze mercimek çorbası?
  7. More lentil soup recipes
  8. Turkish Lentil Soup (Mercimek Çorbası) Recipe
close up of Mercimek Çorbası.

Ingredients for Turkish lentil soup

Mercimek çorbası is one of those simple recipes that looks humble but is loaded with delicious flavor. Here’s what you’ll need to make it:

  • Extra virgin olive oil: Using a good quality EVOO is important in this recipe. Not only do we use olive oil to saute the veggies, but we also use it as a finishing touch for the soup, infusing it with flavor from garlic and Aleppo pepper. I used our California Arbequina EVOO, a lovely everyday cooking oil with medium intensity. 
  • Aromatics: Chopped yellow onion and garlic. 
  • Vegetables: Carrots, tomato paste, and a russet potato. I like including a potato because it acts as a natural thickener, adding to the velvety texture of the lentil soup once you blend it. If you prefer soup that’s not as thick, you can leave it out. 
  • Broth: Low-sodium chicken or vegetable broth both work well. To make this recipe vegan, use vegetable broth. 
  • Spices: Aleppo pepper, cumin, and coriander for heat and earthiness. You can find them all in our online shop!
  • Red lentils: Pick through and rinse the lentils before adding them to the broth. 
  • Lemon: I love squeezing some lemon juice over my soup to instantly brighten it, especially when the soup has deep flavors like this one. 

How to make Turkish lentil soup

Saute the vegetables, add broth and lentils, simmer, and blend. That’s the gist of this super easy soup recipe! Here’s how you make it:

  • Saute the vegetables and aromatics. Heat 2 tablespoons extra virgin olive oil in a large cooking pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, 2 to 3 chopped carrots, and 1 chopped russet potato. Season with a generous dash of kosher salt and cook until the veggies have softened, which will take 5 to 7 minutes. Then add the tomato paste and stir to coat everything. 
  • Add the broth, spices, and lentils. Pour in 6 cups of low-sodium chicken or vegetable broth, then add 1 teaspoon Aleppo pepper, 1 teaspoon cumin, and ½ teaspoon coriander. Add 1 cup red lentils and stir. 
  • Cook the soup. Let the soup boil for 4 to 5 minutes, then lower the heat to a very gentle simmer and let it cook for 15 to 20 minutes. Put the lid on the pot but leave a small opening. Stir occasionally, and if the soup is getting too thick, add more broth. 

    Turkish lentil soup that is still chunky, before being blended.
  • Blend the lentil soup. Once the lentils are tender, remove the pot from the heat and carefully blend with an immersion blender until smooth. 
  • Warm some extra virgin olive oil. Add 3 tablespoons EVOO to a small skillet over medium heat. Add 1 teaspoon Aleppo pepper and 1 clove minced garlic and cook briefly, until the garlic is golden and the oil looks a bit red from the Aleppo pepper. Pour the oil over the top of the soup to immediately add richness. 

    warmed extra virgin olive oil with garlic and Aleppo-style pepper.
  • Serve. Ladle the soup into bowls and serve with lemon wedges on the side. I love squeezing a good amount of lemon juice over my soup before I dig in. 
Turkish red lentil soup in a Dutch oven with warmed extra virgin olive oil drizzled on top.

How to blend soup

I use an immersion or stick blender for this. They are so easy to use, but if you don’t have an immersion blender you can blend soup using a countertop blender.

When using a standard or countertop blender take caution to let the steam escape so the pressure doesn’t build up inside the blender at pop the lid off. Red lentil soup is delicious, but you don’t want it all over your kitchen!

Follow a few simple guidelines when using a standard blender.

  • Blend the soup in batches.
  • Remove the fill cap (the removable piece in the center of the lid) to allow steam to escape.
  • Place the lid on the blender without the fill cap and cover the fill cap opening with a folded kitchen towel. Place your hand on the kitchen towel and hold it firmly before turning on the blender.

What to serve with Turkish red lentil soup

Serve this soup as an appetizer or a main. Here are some ideas for both:

  • Serve it as an appetizer before shish kofta or lahmacun
  • To serve it as a main, start off with a Turkish salad like piyaz, and enjoy the soup with some fluffy warm pita bread or simit for a full Turkish feast!

How to store and reheat leftover soup

Leftover Turkish red lentil soup will keep well in an airtight container in the refrigerator for up to 5 days, but it will thicken up once it cools.

To reheat the soup, pour it into a pot and add a little broth or water to thin it out to your desired consistency.

Can you freeze mercimek çorbası?

Kırmızı mercimek çorbası is an excellent option for batch-cooking, because it freezes really well!

Simply allow it to cool before popping it in freezer-safe containers. I like freezing individual servings, so I can quickly pull them out of the freezer for a last-minute lunch. Thaw the soup overnight in the fridge and reheat. 

More lentil soup recipes

Browse all Mediterranean recipes.

Visit Our Shop.

Looking for the BEST red lentils to use?

Try The Mediterranean Dish Red Lentils!

Slightly sweet, creamy, and able to easily absorb flavors from aromatics and spices, our red split lentils are also super nutritious, with lots of protein and fiber. Plus, cooking them is a breeze: no soaking required!

4.93 from 142 votes

Turkish Lentil Soup (Mercimek Çorbası)

A picture of Suzy in the kitchenSuzy Karadsheh
Kırmızı Mercimek Çorbası in a blue bowl.
Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) is velvety, comforting, and nutritious! Plus, it’s so easy to make with lentils, a few veggies, and spices like Aleppo pepper! Naturally gluten-free, and with a simple swap for a vegan option, this Turkish lentil soup is ready in about 30 minutes.
Prep – 5 minutes
Cook – 27 minutes
Total – 32 minutes
Cuisine:
Turkish
Serves – 6 servings
Course:
Entree, Soup

Ingredients
  

  • 5 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced, divided
  • 2 to 3 carrots, peeled and chopped
  • 1 medium russet potato, peeled and small diced or chopped
  • Kosher salt
  • 2 tablespoons tomato paste
  • 6 cups low-sodium vegetable broth
  • 2 teaspoons Aleppo pepper, divided
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 cup red lentils, picked over and rinsed
  • 1 large lemon, cut into wedges

Instructions
 

  • In a large Dutch oven or cooking pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering.
  • Add the onions, 2 minced garlic cloves, carrots, and potatoes. Season with a good dash of kosher salt, and cook, stirring occasionally until the vegetables have softened (about 5 to 7 minutes).
  • Add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon of Aleppo-style pepper and the rest of the spices.
  • Add the lentils and stir.
  • Allow the soup to come to a rolling boil for 4 to 5 minutes, then lower the heat and cover the Dutch oven with the lid leaving a small opening.
  • Let the soup simmer on the lowest heat setting for about 15 to 20 minutes or until the lentils and the vegetables are completely tender. (Check occasionally and give the soup a stir as needed. If it is getting too thick, add a little bit more vegetable broth about ½ to 1 cup more).
  • Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup to a standard blender, let some of the steam escape. Blend in batches until all of the soup is smooth.)
  • To finish, in a small skillet, warm about 3 tablespoons extra virgin olive oil over medium heat. Add the remaining Aleppo pepper and minced garlic and cook briefly until the garlic is golden brown and the oil has taken on a red hue from the Aleppo pepper. Remove from the heat and pour the warmed oil all over the soup.
  • Serve with lemon wedges to the side.

Video

Notes

  • What to do if you don’t have an immersion blender: Just use a blender or food processor instead. Wait for the soup to cool, though, to avoid accidents. 
  • What to serve with Turkish lentil soup: If you’re serving it as an appetizer, try it before shish kofta or lahmacun. As a main meal, I like to start it off with some piyaz, and serve the soup with warm pita
  • How to store leftovers: Keep leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it in freezer-safe containers.
  • Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oilsspices, lentils, and grains.
 

Nutrition

Calories: 282.7kcalCarbohydrates: 34.8gProtein: 10.6gFat: 12.3gSaturated Fat: 1.7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.7gSodium: 266.6mgPotassium: 630.8mgFiber: 12.5gSugar: 4.7gVitamin A: 3697.1IUVitamin C: 17.2mgCalcium: 47.3mgIron: 3.4mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.93 from 142 votes (57 ratings without comment)

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Comments

  1. Todd Zimmerman says:

    4 stars
    Prep Time :5 minutes? I don’t think so, unless you have a staff of six.

  2. june says:

    Can you sub sweet potatoes for russet potatoes?

    1. TMD Team says:

      Hi, June! We have not tested this recipe with sweet potatoes, but another reader has with success, so it sounds like it’s definitely worth a try!

  3. Sophia Lejtman says:

    5 stars
    I made it last night. Easy and so delicious!

  4. Suzanne says:

    5 stars
    A very easy and delicious soup, thanks for the recipe.

  5. Kristi Z. says:

    I made this tonight to use for lunch for the week. I asked my husband if he wanted to try it. We ended up having it for dinner instead! Even my 16 yo son, who hates “vegi-terribles” had to huge bowls with a pita! This soup is so easy to make and the flavor is very nice. This is definitely a keeper! Thank you for sharing this soup recipe! We love it!

    1. TMD Team says:

      Yay! LOVE this so much!

  6. di says:

    Will this freeze ? Thanks

    1. TMD Team says:

      It will! Enjoy!

    2. ~Chrissie O. says:

      5 stars
      TOTALLY will freeze!!! Lentils, other starches (pasta, rice), etc., break down after freezing (I could give you the science re cell membrane structure, etc., but that would bore you!); BUT, in THIS case, it actually makes the reheating a DREAM!!! If anything, it’s actually smoother. Seriously: you won’t be disappointed, and you’ll have an easy, majorly-balanced protein-packed/fiber-full/and veggie-full meal for a busy weeknight! How is that ANYTHING but a win?!

  7. Amanda says:

    5 stars
    I subbed half cayenne, half sweet paprika for the Aleppo. Delicious, soul warming, full belly food. Don’t hold back on the lemon. I think I’ll add just a little sugar or more tomato paste next time to round things out. A wonderful recipe I can’t wait to reheat for lunch all week. Thanks for sharing!

    1. TMD Team says:

      Thanks so much, Amanda!

  8. Lisa says:

    Can you substitute the potato with a turnip or rutabaga?

    1. TMD Team says:

      Hi, Lisa. It’s hard to say as we’ve never tried this recipe using either of those 2 substitutes. If you give it a go, please stop back and share your thoughts. We’d love to know!

    2. ~Chrissie O. says:

      5 stars
      We’ve totally substituted rutabaga (haven’t tried turnips, but I DO sub parsnips all the time for carrots,,,); BUT, just know that rutabaga time for cooking is, like, 3-4x that of potato!!! You will NOT notice a taste or texture difference with rutabaga; we use it all the time for “hash browns” or “cottage fries.” Seriously – my husband goes Keto every Fall to get in super-shape for skiing season (he’s a triple-black-diamond skiier! Over 60!!! He totally rocks!). You can sub rutabaga in for ANYTHING that features potato (I did it for, like 2 months before Keith even noticed! He actually commented, “I’m dropping the weight, but you haven’t changed our diet, at all!” HAH!!!) – just adjust the cooking time to accommodate. Another Keto hack? Use scrubbed, halved radishes in place of cubed red potatoes in stew, with pot roast, etc. I literally did this for months!!! Mr. Keto-friendly never even noticed! They lose all peppery-ness and take on the actual texture of a red potato when roasted, slow-cooked, etc!! Enjoy!!! #loverutabaga

  9. ivonne barreto says:

    5 stars
    la mejor crema de lentejas que e probado mujeeer, es deliciosa gracias por tus recetas

    1. TMD Team says:

      Tan contenta de que lo hayas disfrutado!

  10. Lori says:

    1 star
    Made this tonight. Not impressed with the portion. I followed the recipe for 2 people and I think it’s incorrect as the amount it turned it’s for about 10 people. Not sure I’ll make this again sorry

    1. Nick says:

      If you chose the 2X option, then you are doubling the recipe. It does not make a recipe for two people, but for twelve, as the original recipe is six servings.

  11. Adrianne Cady says:

    would this soup be very different in flavor if I used brown or green lentils? Would it be as creamy?

    1. ~Chrissie O. says:

      5 stars
      It ABSOLUTELY works with ANY lentil!!! I’ve used brown, green, etc – brown and green actually have less of a cooking time. And it’s 100% as creamy, I promise!!! I’ve even done this basic soup recipe and thrown in curry spices, added a splash of 1/2-1/2. This is a formula – make it your own!!! Even in just cooking cooking it, with chicken broth and dried parsley: the ingredients shine and it is amazing! You can change up the flavor profile, but the formula is sound!! Your family will love it!!!

  12. Steve says:

    5 stars
    Absolutely delicious! Warm creamy and a taste sensation.
    I made it in a soupmaker in about 20 minutes and the whole family loved it!

  13. Manon B. says:

    5 stars
    I never quite know what to make with lentils and this is a good way to serve it. Thank you for the recipe!

    1. TMD Team says:

      We have so many great lentil recipes on the site, Manon! I hope you check out more! This French lentil salad is another huge fan favorite :).

  14. LeAnn says:

    5 stars
    This is the most flavorful lentil soup I’ve ever had! I never liked lentils until I found this soup. I forgot to add the potato, but it didn’t need it. I didn’t use an immersion blender. I just cut the carrots really small. Don’t forget the lemon. It adds great flavor. Oh, I went back for seconds too.

    1. TMD Team says:

      Thanks so much for the wonderful review, LeAnn!!

  15. Kate says:

    5 stars
    Absolutely delicious! Loved making this and it was such a hit with my veggie/plant based family. Super healthy and tasty! Thank you ☺️

    1. TMD Team says:

      You are very welcome, Kate! So glad your family loved it!

  16. Shawn Harris says:

    5 stars
    Looks so easy! Can’t wait to try it!!
    I’m trying to find the apron on the website and cannot find it?

    1. TMD Team says:

      We’re all sold out of the aprons, Shawn. I’m so sorry :(.