Mercimek Çorbası (Turkish Red Lentil Soup)
In short: A silky red lentil soup with carrot, potato and tomato paste, blended smooth and finished with lemon and a spoonful of sizzling pepper oil. It takes about 55 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 285 kcal
Mercimek çorbası is the soup most Turkish homes and restaurants start a meal with, and it takes under an hour from start to finish. Red lentils cook down with onion, carrot and potato into a thick, smooth soup lightly spiced with cumin and paprika. A squeeze of lemon and a drizzle of hot pepper oil at the end wake it up. It is also a regular on the table at Ramadan evenings, with bread and olives alongside.
Instructions
- Warm 3 tbsp of the oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring now and then, until soft and pale gold.
- Stir in the tomato paste, cumin and paprika and cook for 1 minute, until the paste darkens slightly.
- Add the carrot, potato and lentils, then pour in the hot water or stock and add the salt. Bring to a boil, skim off any foam and lower the heat.
- Simmer, partly covered, for 25 minutes, stirring occasionally, until the lentils and vegetables are completely soft.
- Blend the soup with a stick blender until smooth. Add a splash of hot water if it is too thick, since it should coat a spoon lightly. Season with pepper, more salt if needed and the lemon juice.
- For the topping, warm the 2 tbsp oil in a small pan, stir in the pepper flakes and mint and take it off the heat after 20 seconds. Spoon over each bowl and serve hot with lemon wedges.
Tips
- For a deeper orange-red topping, use a little extra pepper flakes and let them sizzle in the warm oil for the full 20 seconds, but take the pan off the heat before they darken.
- The soup thickens as it sits. Loosen it with a little hot water when you reheat it, and keep it in the fridge for up to 4 days.
Questions and answers
Can I freeze Turkish red lentil soup?
Yes. Cool it, then freeze in portions for up to 3 months. Thaw in the fridge overnight, reheat gently and whisk in a little hot water to loosen it.
Do I have to blend the soup?
The smooth texture is typical in Türkiye, but you can mash it lightly for a more rustic soup. Red lentils break down on their own, so a good whisk is enough to thicken it.
What do you serve with mercimek çorbası?
Lemon wedges, crusty bread and often a plate of olives, cheese or a simple salad. During Ramadan it is a common first course at iftar.
How long does it take to make Mercimek Çorbası (Turkish Red Lentil Soup)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Mercimek Çorbası (Turkish Red Lentil Soup)?
About 285 kcal per serving, with 11 g of protein, 33 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 33 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
