Turkish Lentil Soup (Kırmızı Mercimek Çorbası)

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Everyone loves a simple and delightful dish, right? Well, here is the perfect solution for your cravings. Turkish lentil soup, or Kırmızı Mercimek Çorbası, is a flavorful, nourishing dish made with lentils and aromatic spices. Not only will it satisfy your cravings, but it will also provide you with energy. The creamy texture and perfect blend of spices make it an ideal soup for cold winter days. It’s also a great on-the-go meal for busy days that will nourish your body and lift your spirits.

If you’re into trying more lentil recipes, you can try this Arab lentil soup, or Shorbet Adas, or this delicious Palestinian style Pumpkin Lentil Soup. This is the common method of preparation throughout the Levant. You can also try Mujaddara, a spiced rice and lentils dish topped with caramelized onions; or Irkak o Adas, a Palestinian dish with lentils in a type of soup/stew.


The Perfect Turkish Lentil Soup Recipe

turkish vegan red lentil soup

Kırmızı Mercimek Çorbası is a staple dish in Turkish households. Lentils are one of the most cultivated crops in the region and have become central to Mediterranean cuisine. The Turkish people have perfected red lentils, combining them with spices to reflect the country’s culinary heritage. This traditional dish is often served as a starter soup with crusty bread, offering a nourishing and flavorful beginning to any meal. This Turkish lentil soup is the perfect way to warm and nourish the body during the cold winter months too.

Kırmızı Mercimek Çorbası Ingredients

  • Extra virgin olive oil: Olive oil adds a rich base to this Turkish lentil soup and helps to sauté the vegetables. It also imparts a deep flavor.
  • Red lentils: Red lentils form the base of the soup, providing a creamy, thick texture and a great source of protein.
  • Yellow onions: Onions add a mild sweetness and flavor. Be careful not to add too much, as it can overpower the soup.
  • Garlic cloves: Garlic gives the soup a rich, aromatic flavor with savory notes.
  • Carrots (peeled):Carrots add natural sweetness and a bit of chunkiness to the soup.
  • Gold potato: Potatoes help thicken the soup and add a creamy richness.
  • Tomato paste: Tomato paste provides a tangy, robust flavor and keeps the soup thick and flavorful.
  • Hot water: Water is necessary for cooking the lentils and vegetables. The right amount ensures a well-cooked soup.

Seasonings For Creamy Lentil Soup:

  • 1 teaspoon cumin: Cumin adds warmth and depth to the flavor.
  • 1 1/4 teaspoons Aleppo pepper (Pul biber): Aleppo pepper has a mild heat with a subtle fruity undertone.
  • 1 teaspoon coriander powder: Coriander offers a rich aroma and enhances the soup’s flavor.
  • 1/2 teaspoon turmeric: Turmeric gives the soup a bright yellow color and a slight earthy flavor.
  • 1/2 teaspoon black pepper: Black pepper balances the flavors without making the soup too spicy.
  • 1/2 teaspoon paprika (optional): Add more spice and depth to the soup, depending on your preference.
  • 1 tablespoon vegetable bouillon powder (or vegetable stock): Adds extra flavor to the soup.
  • Salt to taste: Season the soup to taste, balancing the spices for the perfect combination.

Turkish Lentil soup

Instructions For How to Make This Lentil Soup:

Sauté the Vegetables

  1. In a large pot, heat the olive oil over medium-high heat. Add the onions, garlic, and carrots. Sauté for at least 5 minutes until the onions become translucent.
  2. Add the garlic and sauté until fragrant.

Add Tomato Paste

  1. Add the tomato paste and cook for 1-2 minutes, allowing it to develop its flavor and toast well. This step will enhance the soup’s overall taste.

Add Lentils and Potatoes

  1. After washing the lentils and potatoes, add them to the pot. Stir to coat everything with the tomato paste.

Season

  1. Add the spices: cumin, Aleppo pepper, turmeric, coriander powder, black pepper, and vegetable stock. Stir well to combine the spices with the vegetables and lentils.

Add Water and Simmer

  1. Pour in 6 cups of hot water. Bring the soup to a rolling boil.
  2. Once boiling, reduce the heat to medium-low and cover the pot. Let the soup simmer for 15-20 minutes until the lentils are soft and the potatoes are tender.

Blend for Smoothness

  1. Once fully cooked, use an immersion blender to puree the soup directly in the pot once the lentils and vegetables are fully cooked.
    • Alternatively, transfer the soup in batches to a regular blender to achieve a smooth consistency. Add more water to reach your desired texture if the soup is too thick.

Adjust Seasoning and Serve

  1. Taste the soup and adjust the seasoning by adding salt or more spices if necessary. For additional flavor, you can add more black pepper or Aleppo pepper.
  2. Serve the soup in bowls with lemon wedges on the side to give it a refreshing citrusy flavor.

Turkish Lentil Soup (Kırmızı Mercimek Çorbası)

Pro Tips

  • Use a high-speed blender to achieve a silky smooth finish, or blend only half the soup to retain some texture.
  • Adjust the spice level at the end based on your family’s preferences. If you prefer a milder flavor, skip the pepper in the final seasoning.

Storage Tips

  • Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave before serving.
  • You can freeze the soup for up to 3 months. Thaw it overnight in the refrigerator before reheating it to preserve its flavor for longer.

This simple, wholesome, and flavorful soup represents the true tradition of Turkish cuisine.

Some More Delicious Recipes I Think You’ll Love:

Palestinian Makloubeh

Middle Eastern Sfeeha (Open Faced Meat Pies)

2 Ingredient Homemade Yogurt

Aish Al Saraya(Bread Pudding with Muhallabiya)

Pumpkin Lentil Soup

If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on FacebookInstagram, Tiktok and YouTube.


turkish lentil soup

Turkish Lentil Soup

Turkish lentil soup, or Kırmızı Mercimek Çorbası, is a flavorful, nourishing dish made with red lentils and aromatic spices. It's perfect during the cold months or as an appetizer.
Prep Time 5 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish, Soup
Cuisine International, Mediterranean, turkish
Servings 6
Calories 234 kcal

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 cup red lentils washed
  • 1 medium yellow onion finely chopped
  • 3 garlic cloves minced
  • 2 large carrots peeled and chopped
  • 1 small gold potato peeled and cut into cubes
  • 2 tablespoons tomato paste
  • 6 cups hot water
  • 1 teaspoon cumin
  • 1 1/4 teaspoon Aleppo pepper
  • 1 teaspoon coriander powder
  • 1/2 teaspoons turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika optional
  • 1 tbsp vegetable bouillon powder or sub the water for vegetable stock
  • Salt to taste

Instructions
 

  • Add the olive oil to a pot on medium hight heat.
  • Once hot, add the chopped onions, minced garlic and diced carrots. Saute for a few minutes, until the onions are translucent and the garlic is fragrant.
  • Add in the tomato paste and mix it will. Toast the tomato paste for 1-2 minutes to cook it down before adding in the cubed potato.
  • Once you add in the potato, its time to add in the rinsed lentils.
  • Mix the vegetables and lentils well and finally add in the Aleppo pepper, cumin, coriander powder, black pepper, turmeric and vegetable bouillon.
  • Mix everything well and pour in the hot water. Let the soup come to a rolling boil before lowering the heat to medium low and covering for about 15-20 minutes, or until the lentils are softened and the potatoes are fork tender.
  • Once ready, transfer the soup to a blender or use an immersion blender to blend until smooth.
  • If the soup is too thick, add more water 1/2 cup at a time to your desired consistency.
  • Adjust the soup for salt, and serve with lemon wedges.

Notes

  • Use a high-speed blender to achieve a silky smooth finish, or blend only half the soup to retain some texture.
  • Adjust the spice level at the end based on your family’s preferences. If you prefer a milder flavor, skip the pepper in the final seasoning.
Storage Tips
  • Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave before serving.
  • You can freeze the soup for up to 3 months. Thaw it overnight in the refrigerator before reheating it to preserve its flavor for longer.

Nutrition

Calories: 234kcalCarbohydrates: 29gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 262mgPotassium: 584mgFiber: 11gSugar: 3gVitamin A: 3701IUVitamin C: 11mgCalcium: 44mgIron: 3mg
Keyword adas, red lentil soup, turkish lentil soup, turkish soup
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About Me

Hi, I'm Fatimah!

I’m here to guide you through the world of Palestinian cooking with a modern twist. Whether you’re longing for those nostalgic meals you grew up with or looking to try something new and international, you’ll find recipes here that connect the past with the present—all designed to be easy, approachable, and packed with flavor. Let’s bring the heart of home-cooked meals back into your kitchen!

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