Turkish Red Lentil Soup, known as Mercimek Çorbası, is a delightful and hearty dish that brings warmth to any meal. This recipe combines red lentils, vegetables, and a flavorful tomato paste mixture for a creamy, satisfying soup.
It’s perfect for beginners or busy cooks like me. It’s ready in about 40 minutes and uses simple ingredients. The soup is naturally vegan if you skip the butter, and it’s gluten-free, making it a great choice for many diets. This soup is a must-try, so let’s find out how you can make it at home.
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Why You’ll Love This Recipe
- Healthy and Filling: Red lentils provide protein and fiber, while vegetables add vitamins, making this a nutritious meal.
- Quick to Prepare: The soup comes together in under an hour, ideal for weeknight dinners.
- Customizable: You can adjust spices or swap ingredients to suit your taste.
- Cozy and Flavorful: Warm spices and a creamy texture make it perfect for chilly days or when you need comfort food.
How to Make Turkish Red Lentil Soup
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Ingredients (Serves 4-6)
Cooking oil (2 tablespoons, divided): Used for sautéing vegetables to build flavor. Split into two parts for different cooking stages.
Onion, chopped (1 medium): Adds a savory, slightly sweet base to the dish. Chop finely for even cooking.
Garlic cloves (3): Provides a robust, aromatic depth. Mince or crush for maximum flavor release.
Red lentils, washed (1 cup): The main protein source, creating a hearty texture. Rinse thoroughly to remove excess starch.
Potato, cubed (1/4 cup): Adds a starchy, comforting element. Cut into small cubes for quick cooking.
Tomato, cubed (1 medium): Contributes acidity and umami. Dice evenly for consistent texture.
Carrot, cubed (1/4 cup): Offers subtle sweetness and crunch. Cube uniformly to match other vegetables.
Salt (1 teaspoon or to taste): Enhances overall flavors. Adjust to preference during cooking.
Hot water (1.5 liters): Forms the broth base for the lentils and vegetables. Use hot to maintain cooking temperature.
Butter (1 tablespoon): Adds richness and a creamy finish. Stir in at the end for best effect.
Tomato paste (2 tablespoons): Intensifies tomato flavor and thickens the broth. Cook briefly to reduce raw taste.
Red chili powder (1/2 teaspoon or to taste): Brings adjustable heat to the dish. Start small and taste as you go.
Paprika powder (1 teaspoon): Imparts a mild, smoky sweetness. Use regular or smoked based on preference.
Black pepper, crushed (1/2 teaspoon): Adds a sharp, spicy kick. Freshly crushed offers the best flavor.
Dried mint (1 teaspoon): Provides a refreshing, herbal note. Sprinkle in at the end to preserve aroma.
Directions
- Sauté the Base: A medium pot with 1 tablespoon of cooking oil over medium heat works best. The chopped onion and garlic cloves go in next, stirred until translucent, about 3-4 minutes.
- Add Lentils: The washed red lentils are added to the pot, mixed well, and cooked for 1 minute to toast slightly.
- Incorporate Vegetables: Cubed potato, tomato, carrot, and salt are added in the lentils. Everything is stirred and cooked for 2-3 minutes to soften the vegetables.
- Simmer the Soup: Hot water (1.5 liters) is poured in, and the mixture is brought to a boil. The pot is covered, and the soup simmers on low heat for 20-25 minutes until the lentils are soft.
- Blend Smooth: A blender is used to puree the soup until smooth. About 1/4 cup of the blended soup is set aside for later.
- Prepare Tomato Mixture: A small frying pan with 1 tablespoon of cooking oil and butter over medium heat is used next. The tomato paste is added and cooked for 2 minutes, followed by red chili powder, paprika powder, and crushed black pepper, all mixed well.
- Combine Mixtures: The reserved 1/4 cup of soup is gradually stirred into the tomato mixture to create a smooth paste. This paste is then added back to the main soup pot and mixed thoroughly.
- Finish and Serve: The soup is brought to a boil again, and dried mint is stirred in. A sprinkle of dried mint as garnish completes the dish, served hot.
Healthier Substitutes
- Oil Swap: Olive oil can replace cooking oil for a heart-healthy option.
- Vegan Option: Butter can be omitted or replaced with more oil for a vegan-friendly soup.
- Lower Sodium: A low-sodium salt or reduced amount keeps the dish lighter.
- Milder Flavor: Less red chili powder or a mild paprika can tone down the spice level.
Storage and Reheating
- Fridge: The soup stays fresh in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freezer-safe containers keep the soup good for up to 3 months. Thawing overnight in the fridge is recommended before reheating.
- Reheating: A stovetop over medium heat works well, with a splash of water or broth to adjust thickness if needed.
Nutritional Value
The soup is rich in protein and fiber from lentils, plus vitamins A and C from carrots and potatoes. Iron from lentils adds to its health benefits. Each serving offers a balanced nutritional profile, estimated based on similar recipes:
| Nutrient | Amount |
| Calories | ~200 kcal |
| Protein | 8g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Fat | 6g |
FAQs
1- Can green lentils replace red lentils in this recipe?
Green lentils are an option, but they take longer to cook and may not blend as smoothly as red lentils.
2- Is this soup naturally gluten-free?
The recipe is gluten-free, provided all ingredients, like spices and broth, are gluten-free.
3- How can the soup be made spicier?
Extra red chili powder or a dash of cayenne pepper can increase the heat to your preference.
4- What can replace dried mint if unavailable?
Fresh mint, finely chopped, works as a substitute, added just before serving for freshness.
Turkish Red Lentil Soup
Course: Appetizers, Dinner, Lunch4-6
servings10
minutes30
minutes40
minutesTurkish Red Lentil Soup, known as Mercimek Çorbası, is a delightful and hearty dish that brings warmth to any meal.
Ingredients
2 tbsp cooking oil (divided)
1 medium onion, chopped
3 garlic cloves
1 cup red lentils, washed
1/4 cup potato, cubed
1 medium tomato, cubed
1/4 cup carrot, cubed
1 tsp salt (or to taste)
1.5 liters hot water
1 tbsp butter
2 tbsp tomato paste
1/2 tsp red chili powder (or to taste)
1 tsp paprika powder
1/2 tsp black pepper, crushed
1 tsp dried mint
Directions
- In a pot, heat 1 tbsp oil. Sauté onion and garlic until translucent.
- Add lentils, mix, and cook for 1 minute.
- Add potato, tomato, carrot, and salt. Cook for 2-3 minutes.
- Pour in hot water, boil, then simmer covered for 20-25 minutes. Blend until smooth. Reserve 1/4 cup soup.
- In a pan, heat 1 tbsp oil and butter. Add tomato paste, cook for 2 minutes, then add chili powder, paprika, and black pepper.
- Mix reserved soup into the pan, then add this to the main pot. Boil, add dried mint, and stir.
- Garnish with dried mint and serve hot.
