Turkish lentil soup, known as mercimek çorbası, is a smooth and comforting red lentil soup served in homes and restaurants across Turkey. This version combines red lentils with carrot and potato, then blends everything until silky. A quick paprika-butter drizzle and fresh lemon bring the whole bowl to life.
The recipe serves six and takes about 40 minutes from start to finish. It uses everyday ingredients and is naturally easy to adapt: omit the flour for a lighter, gluten-free version and use olive oil instead of butter if preferred.
Why this Turkish lentil soup works
- Potato gives the soup natural body without adding cream.
- Sautéing the vegetables first builds a deeper, rounder flavor.
- Cumin balances the earthy red lentils.
- Blending and briefly simmering again creates a restaurant-style texture.
Prepare the ingredients
Rinse the red lentils several times until the water runs mostly clear. Dice the onion, carrot and potato into similar-sized pieces so they soften evenly.
How to make Turkish lentil soup
1. Sauté the vegetables
Warm the olive oil and butter over medium heat. Soften the onion, then add the carrot and potato. Cook for a few minutes before stirring in the flour for one minute. Keep the heat moderate so the flour does not brown.
2. Simmer until tender
Add the rinsed lentils, cumin, salt, black pepper and hot water or stock. Bring to a boil and skim away any foam. Simmer partly covered for 22–25 minutes, until the lentils and vegetables are completely tender.
3. Blend until smooth
Remove the pot from the heat and blend with an immersion blender until completely smooth. Add a little hot water if the soup is too thick. Return it to the heat, simmer for two minutes and adjust the seasoning.
4. Finish with paprika butter
Melt the remaining butter in a small pan. Stir in the sweet paprika for only 10–15 seconds, then drizzle it over the hot soup. Serve with lemon wedges.
Turkish Lentil Soup
Ingredients
Method
- Rinse the red lentils under running water until the water runs clear. Dice the onion, carrot and potato evenly.
- Heat the olive oil and 1 tablespoon butter over medium heat. Soften the onion for 3 minutes. Add the carrot and potato and sauté for 4 minutes. Sprinkle in the flour and stir for 1 minute.
- Add the lentils, cumin, salt, black pepper and hot water. Bring to a boil, skim any foam, then simmer partly covered for 22–25 minutes until completely tender.
- Remove from the heat and blend until smooth. Add a little hot water if needed. Return to the heat, simmer for 2 minutes and adjust the salt.
- Melt 1 tablespoon butter in a small pan. Stir in the paprika for 10–15 seconds without burning it. Drizzle over the soup and serve with lemon.
Consistency, serving and storage
The soup thickens as it rests. When reheating, add hot water a little at a time and stir well. Serve it with crusty bread, pita or croutons. Refrigerate in a covered container for up to three days and reheat thoroughly before serving.
Frequently asked questions
Can I make Turkish lentil soup without flour?
Yes. Simply leave it out. The potato and red lentils still produce a creamy, satisfying consistency.
Can I use a countertop blender?
Yes, but let the soup cool slightly and blend it in small batches. Never seal a blender completely when processing hot liquid, because steam pressure can build up.
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