Mercimek Çorbası — Turkish Red Lentil Soup (Recipe for 4)

If there's one Turkish dish that warms the soul, it's mercimek çorbası — a creamy, yellow-orange red lentil soup served in every Turkish restaurant and every home. Fast, nutritious, vegetarian (if you wish). Here's the classic recipe.

Ingredients (serves 4)

• 200 g red lentils (kırmızı mercimek) — our Suntat 1kg pack is ideal
• 1 medium red onion
• 1 carrot
• 1 small potato
• 2 tbsp olive oil or butter
• 1 tbsp flour
• 1 tsp Turkish sweet paprika (toz biber)
• 1 tsp cumin (kim)
• 1 tbsp dried mint (kuru nane)
• Salt, pepper, lemon to serve
• 6-7 cups water or vegetable stock

Method (30 min)

Step 1 — Prep ingredients (5 min)

Rinse the lentils two or three times until the water runs clear. Finely chop the onion and carrot; dice the potato.

Step 2 — Sauté (5 min)

Heat the oil in a large pot. Add onion and sauté until translucent (3-4 min). Add carrot and potato, sauté another 2 min.

Step 3 — Flour and spices (1 min)

Add salt, sprinkle in flour, cumin, and half the paprika. Stir for 1 minute to cook out the raw flour taste.

Step 4 — Water and lentils (15 min)

Add lentils and 6 cups of water. Bring to a boil, reduce heat, cover and simmer 15-20 minutes until lentils fall apart.

Step 5 — Blend (2 min)

Remove from heat. Use an immersion blender to blend until smooth creamy texture. If too thick, add a little hot water.

Step 6 — Tarka (2 min)

In a small pan, heat 1 tbsp butter, add the remaining paprika and dried mint. Remove from heat as soon as it foams. Drizzle over each soup serving.

How to Serve

• Hot, with lemon wedges on the side
• With warm bread or pide
• With sliced red onion and sumac as garnish
• Often served after iftar meals during Ramadan

Tips for Perfect Mercimek Çorbası

• Red lentils don't need soaking — they cook in 15-20 minutes.
• Blending is mandatory — it creates that creamy, yellow-orange color and texture.
• Dried mint is always added at the end in hot fat — this is the traditional Turkish "tarka" technique.
• For colder days: add a little butter for richer flavor.
• Vegan version: use only olive oil, no butter.

Storage

Refrigerator 3-4 days. Not recommended for freezing — the texture becomes watery.

Mercimek çorbası defines Turkish cuisine: cheap, fast, very nutritious, and unforgettably warming.

Frequently Asked Questions

Can I use other types of lentils?

Red lentils cook the fastest and give a creamy, hull-less texture. Green or brown lentils require soaking and longer cooking, and don't break down.

What if it's too spicy?

Add a tablespoon of yogurt or sour cream to the bowl. Dairy balances the heat.

Related guides

• What is sumac and how to use it
• Turkish spices — complete guide
• Tahini — what it is and how to use it
• Ezme — spicy Turkish meze