Dinner

Turkish Lentil Soup (Mercimek Çorbası) Recipe

Name: Turkish Lentil Soup (Mercimek Çorbası) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 1 large onion, diced; 1 large carrot, chopped; 2 large garlic cloves, diced; 1 small potato, cubed; 1 cup dried red lentils; 3 tablespoons tomato paste; Optional: 1 tablespoon biber salçası (Turkish pepper paste); 1 teaspoon cumin powder; Salt, to taste; Black pepper, to taste; 2 teaspoons Aleppo pepper (pul biber); 6-7 cups water or light vegetable broth (preferably 6 cups water plus 1 bouillon stock cube); 2 tablespoons extra virgin olive oil (for cooking); 2-3 tablespoons extra virgin olive oil or butter (for chili oil garnish); Fresh lemon wedges; Chopped parsley; Fresh Turkish bread or Persian flatbread, for serving

ByNaomi Fletcher December 26, 2025December 26, 2025

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Introduction

Turkish Lentil Soup, or Mercimek Çorbası, is a comforting and flavorful dish perfect for any season. This smooth, spiced soup blends red lentils with aromatic vegetables and warming spices, making it a wholesome choice for a quick meal.

A white bowl with delicate blue patterns contains a smooth, bright orange soup, likely a creamy vegetable blend. The surface of the soup is decorated with small drops and thin lines of dark brown oil or sauce, creating an artistic swirl design across the top. Tiny green herb flakes are sprinkled evenly, adding a touch of color contrast. A silver spoon rests inside the soup, filled with a thick scoop of the same orange mixture. Two lemon wedges and pieces of flatbread with black seeds are placed near the bowl on a white marbled surface, while a woman's hand holds the spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large onion
1 large carrot
2 large garlic cloves
1 small potato
1 cup dried red lentils
3 tablespoons tomato paste
Optional: 1 tablespoon biber salçası (Turkish pepper paste)
1 teaspoon cumin powder
6-7 cups water or light vegetable broth (or water with 1 bouillon stock cube)
2 tablespoons extra virgin olive oil
Salt and black pepper to taste
2-3 tablespoons extra virgin olive oil or butter (for chili oil garnish)
2 teaspoons aleppo pepper (pul biber)
Fresh lemon wedges
Chopped parsley
Turkish bread or Persian flatbread, for serving

Instructions

Step 1: Dice the onion and garlic, and chop the carrot and potato into cubes.
Step 2: In a large pot, sauté the onion in 1 tablespoon of olive oil with a good pinch of salt over low to medium heat until softened.
Step 3: Add the garlic, cumin, tomato paste, and the second tablespoon of olive oil. Sauté for 3-5 minutes until aromatic and the tomato paste has cooked down.
Step 4: Stir in the red lentils and chopped carrot. Add the water (start with 6 cups), stock cube (if using), and potato. Season with salt and pepper. Cover and simmer over low heat for 15-20 minutes until lentils and vegetables are soft.
Step 5: Turn off the heat and blend the soup using an immersion blender until smooth and velvety. If the soup is too thick, add up to 1 cup of boiling water to reach your preferred consistency. Taste and adjust seasoning as needed.
Step 6: To make the chili oil garnish, heat 2-3 tablespoons of olive oil or butter in a small pan over low heat. Add the aleppo pepper and gently stir for 2-3 minutes until the oil turns a vibrant orange-red color.
Step 7: Serve the soup in bowls, drizzled with the chili oil and sprinkled with chopped parsley. Add a good squeeze of fresh lemon juice and enjoy with Turkish bread or Persian flatbread.

Tips & Variations

For a richer flavor, use vegetable broth instead of water.
Add a pinch of smoked paprika along with cumin for a smoky twist.
The lemon juice is essential to brighten the soup—don’t skip it!
You can substitute sweet potatoes for regular potatoes for a slight sweetness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens. The chili oil garnish is best added fresh before serving.

How to Serve

A white bowl with blue patterns holds smooth orange soup, likely pumpkin or carrot, with dark brown drops of oil or sauce drizzled on top in a loose circle. Small green herb pieces are sprinkled lightly over the surface. A spoon scooping some of the soup is being held by a woman's hand at the bottom right of the image. Next to the bowl, pieces of flatbread with black seeds are placed on a white marbled surface, and two lemon slices with green parsley are arranged behind the bowl at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan when using water or vegetable broth and olive oil. Avoid adding butter for the chili oil garnish, and use olive oil instead.

Can I use other types of lentils?

Red lentils work best because they cook quickly and break down into a smooth texture. Other lentils may require longer cooking and won’t puree as smoothly.