There’s something so comforting about a warm, velvety bowl of Turkish lentil soup—also known as Mercimek Çorbası. This classic is smooth, subtly spiced, and incredibly satisfying without being heavy.
Unlike my Middle Eastern lentil soup, this version is all about the vibrant red color that comes from the tomato paste and a smooth and creamy texture. It’s simple, nourishing, and honestly one of the easiest soups you’ll ever make.
Mercimek Çorbası is a Turkish red lentil soup that is a staple in Turkish cuisine, served year-round but especially loved during colder months and throughout Ramadan as a nourishing way to break the fast. It’s often served as a starter, alongside fresh bread and lemon wedges. I find it so filling that I can definitely have this as a lunch on it’s own. What makes it unique is its silky texture—thanks to blending—and the use of dried mint, which gives it that signature Turkish flavor.
This was inspired by my classic lentil soup which is so many of your favorites!
[feast_advanced_jump_to]What makes this recipe so good:
- Ultra creamy without cream – blending the lentils creates that signature silky texture.
- Budget-friendly and pantry-based – made with simple, affordable ingredients.
- Quick and easy – ready in about 30 minutes.
- Flavorful – perfectly balanced with cumin, mint, and a touch of heat.
- Healthy and filling- packed with plant based protein from the lentils, and the fiber will keep you full for hours.
Ingredients you need:
- Olive oil – for sautéing
- Yellow onion – finely diced for a smooth base
- Carrots – add natural sweetness and color
- Potato – helps create extra creaminess
- Garlic – adds depth and aroma
- Tomato paste – gives richness and a beautiful color
- Salt – enhances all the flavors
- Dried mint – key ingredient for authentic Turkish flavor
- Cumin powder – warm, earthy spice that defines the soup, this also helps with digesting the lentils
- Black pepper – adds mild heat
- Paprika – for color and subtle smokiness
- Chili flakes – optional heat (adjust to taste)
- Red lentils – Also known as orange lentils, don’t substitute with green lentils.
- Water – base of the soup (can sub partly with broth for more flavor)
- Chicken or vegetable stock cubes – boosts overall flavor
See recipe card for quantities.
How to make easy Turkish lentil soup:
- Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrot, potato, and garlic.
- Step 2: Sauté for about 5 minutes until softened and slightly translucent.
- Step 3: Add the tomato paste and all the dried herbs and spices.
- Step 4: Stir well to combine.
- Step 5: Add the rinsed red lentils and stir through.
- Step 6: Add the water and stock cubes, stir, and simmer and cook for 25-30 minutes until the lentils are tender.
Hint: If soup is too thick after blending, add a splash of water or stock.
Pro Tip
Blend the soup really well until creamy and no vegetables are totally broken down. I find it easiest to use an immersion blender, be careful not to splash yourself!
How to serve:
Serve with warm crusty bread or pita for dipping.
We like adding plenty of fresh lemon juice right before eating—it makes a huge difference.
I especially like having this with green olives and green onions on the side- might sound weird, but trust me- this is the Abumaizar family way! It rounds the whole meal off.
Recipe variations:
- Vegan– use vegetarian stock cubes
- Chunky – don’t completely blend so you can retain some of the texture
- Pumpkin – substitute the carrots for cubed pumpkin, delicious!
- Spicier– add more red chili flakes or some chopped fresh green chilis
See this authentic Palestinian/Lebanese version of lentil soup, one of my most popular website recipes ever.
Storing Leftovers:
Storing in the fridge: Store leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits—just add a splash of water when reheating.
Freezing – freeze for up to 3 months in an airtight freezer bag or tupperware.
Reheat gently on the stove, stirring occasionally.
Expert tips and tricks:
- Pick through the lentils thoroughly while they are dry, in case there are any small stones you need to discard. Rinse them thoroughly after this step.
- Dice vegetables small so they cook evenly and blend smoothly
- Don’t rush the sauté step—it builds the base flavor
- Adjust water depending on how thick you like your soup
- Always taste and adjust salt at the end
Top Tip
Don’t skip the lemon juice when serving—it completely transforms the flavor and balances the richness of the soup.
Recipe FAQs:
A hearty, healthy lentil soup, very commonly served in Turkey, and typically made with red lentils, onions, carrots, potato, tomato paste, and warm spices like cumin and dried mint, then blended until smooth.
You can, but it won’t have the traditional smooth texture. Blending is what makes it authentic.
Middle Eastern lentil soup doesn’t have tomato paste in it, is usually a little chunkier, and my version has a simple butter/flour roux that thickens the soup beautifully. Check it out here!
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Pairing:
These are my favorite dishes to serve with this Turkish lentil soup:
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Turkish Lentil Soup
Equipment
- Large pot or saucepan
- Immersion blender (or blender)
Ingredients
- 3 tablespoon olive oil
- 1 yellow onion finely diced
- 1-2 carrots finely diced
- 1 small to medium potato peeled and finely diced
- 3 garlic cloves crushed
- 2 tablespoon tomato paste
- 1 teaspoon salt or to taste
- 1 tablespoon dried mint
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes adjust to taste
- 1 cup red lentils rinsed and checked for debris
- 6 cups water
- 2 chicken or vegetable stock cubes
Instructions
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the diced onion, carrot, potato, and garlic. Sauté for about 5 minutes until softened.
- Stir in the tomato paste, salt, dried mint, cumin, black pepper, paprika, and chili flakes. Cook for 1 minute to bloom the spices.
- Add the rinsed red lentils and stir to combine. Pour in the water and add the stock cubes.
- Bring to a simmer, then cover and cook for 25–30 minutes until the vegetables and lentils are fully tender.
- Use an immersion blender to blend the soup until smooth, or leave slightly textured if preferred. Taste and adjust seasoning as needed.
- Serve hot with a drizzle of olive oil, fresh parsley, lemon juice, and extra chili flakes if desired.
Video
Notes
Ingredient Notes
- Red lentils: Use red (orange) lentils only. Do not substitute with green or brown lentils, as they won’t break down the same way and won’t give you the signature creamy texture.
- Stock cubes: You can use chicken or vegetable stock cubes. For a vegetarian or vegan version, use vegetable stock.
- Chili flakes: Adjust to your spice preference or leave them out entirely for a milder soup.
Important Recipe Tips
- Rinse and check the lentils thoroughly before using to remove any debris or small stones.
- Dice the vegetables finely so they cook evenly and blend smoothly.
- For the best texture, blend the soup well using an immersion blender until smooth and creamy.
- If the soup thickens too much after cooking or sitting, simply add a splash of water when reheating to loosen it.
Storing Leftovers
- Store in an airtight container in the refrigerator for up to 4 days.
- The soup will thicken as it sits; add a little water when reheating to reach your desired consistency.
- Reheat gently on the stovetop, stirring occasionally.
- This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat before serving.
