Turkish Red Lentil Soup – Kırmızı Mercimek Çorbası

The Real Deal: Why This is the Only Authentic Turkish Red Lentil Soup You’ll Ever Need

If your travels ever take you to Türkiye in the cooler months, you will likely find yourself in a Lokanta, a traditional restaurant serving heartwarming, authentic Turkish food. There, you’ll almost certainly be served a bowl of this Kırmızı Mercimek Çorbası as a starter or a light meal. 

In fact, if you’re a friend of mine, you will probably come back and ask me for the recipe. I know it because it happened to me more times than I can count.

The reason this soup is so well-loved is that it transforms humble, affordable pantry staples into a dish that epitomizes Turkish comfort food. I am sharing my mom’s version with you here, which is nearly identical to the professional standard you’ll find in traditional restaurants throughout Türkiye.

One thing to note here, in the world of Turkish soups, there is another popular soup called Ezogelin Corbasi (Bride Soup). While both soups use red lentils, Ezogelin is a heartier, chunkier soup made with bulgur and rice, whereas this red lentil soup here has a creamy texture and does not use any grains.

Ingredients You’ll Need

To make this traditional red lentil soup recipe, you only need a handful of simple ingredients that are easy to find. You’ll see the full list in the recipe card below, but here are a few notes from my recipe testing:

For the Soup:

Red Lentils (Kırmızı Mercimek): Nowadays, most supermarkets sell red lentils in their dry goods section. However, you can find red lentils online. One of the most popular Turkish brands is Duru, which is what I usually buy. However, I have also made this recipe using popular American brands like Bob’s Red Mill or Food to Live, and they worked just as well.

Aromatics: A simple base of yellow onion and a few cloves of garlic is all you need. Give them a rough chop. No need to spend any time chopping them finely. They will all be blended with the remaining ingredients.

The “Secret” Thickeners: Depending on the region, some people thicken this soup with a flour-and-butter roux, but in my version, I am following in my mother’s footsteps and using two starchy vegetables: a carrot and a potato to thicken the soup. That is how you end up with a creamy soup without using any cream.

I recommend using one large carrot or a handful of baby carrots. Peeling is optional, especially if it is organic, and if you give it a good scrub.

For the potato, I recommend using a Yukon Gold, as it is creamier than other varieties. However, any potato would work. Just make sure to cut it into equal-sized cubes so they cook evenly.

Tomato paste or Red Pepper Paste: In Türkiye, we often use Red Pepper Paste (Biber Salçası) for its smoky, savory profile. While you can find it online, tomato paste is a good alternative. 

Liquid (broth or water): I usually make this soup with Vegetable Stock to keep it plant-based, but Chicken Stock works too.

Homemade or store-bought work just as well, but if you are using a store-bought brand, I recommend buying low-sodium stock so you can control the seasoning.

You can also use water as your base, but I recommend using extra seasoning, perhaps an extra pinch of salt or cumin, as needed. 

Ground cumin (optional): While not essential, cumin is a common addition in Turkish homes. It adds a warm, earthy flavor that pairs nicely with the lentils.

Lemon juice: To me, freshly squeezed lemon juice is the most important ingredient in the entire recipe, because without it, the dish will taste bland. I listed only 2 tablespoons on the recipe card, but I usually use much more than that when I make it for my family. Taste your soup before serving and add more as needed.

Dried mint (optional): I know it can be hard to find, but most restaurants use it as a garnish after drizzling with chili oil. If you can’t get your hands on it, a good alternative would be a handful of chopped fresh parsley.

For The Chili Oil (Pul Biberli Yağ)

You know how many Asian cuisines have chili crisp? Chili oil (pul biberli yağ) is our version of that. It is usually used as a finishing oil to add a layer of complexity to the soup. 

It is optional, but if you want the restaurant-quality (lokanta-style) Turkish lentil soup, I do not recommend skipping it.

Butter or Olive Oil: Traditionally, Turkish households make this with butter. However, if you prefer to keep this recipe dairy-free and vegan, you can use olive oil instead.

Urfa or Aleppo pepper flakes: These are the most common peppers we use in Turkiye; they are smoky, slightly sweet, and a little spicy. If you do not have them, red pepper flakes or paprika are great substitutes.

How to Make Turkish Lentil Soup

Even though this Turkish red lentil soup looks and tastes like it took all day, it actually comes together in just a few simple steps. Here’s how I do it:

Step 1 – Sauté veggies: Grab a large Dutch oven (a 5-qt is ideal) or a large pot. Heat oil over medium-high heat. Add the onion, carrots, and ground cumin, and cook, stirring often, until the onions are softened, about 3-4 minutes.

Step 2 – Add the aromatics: Stir in the red pepper (or tomato) paste and minced garlic and cook, stirring constantly, for about a minute.

Step 3 – Combine everything in the pot: Stir in the cubed potatoes and red lentils and pour in the broth. Sprinkle with salt and pepper. Give everything a good stir to make sure all the veggies are fully submerged in the liquid.

Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 20 minutes, keeping a close eye on it and stirring often to prevent the veggies and lentils from sticking to the bottom of the pot.

Step 4 – Blend the soup: Off the heat, use an immersion blender to carefully puree the soup until silky smooth, with no visible lentils remaining. If you do not have an immersion blender, you can use a blender (or a food processor). However, for your own safety, I recommend doing it in batches.

Step 5 – Add the lemon juice: Put the pot back on the stove and bring it to a final boil. Squeeze a generous amount of lemon juice and taste for seasoning. Add more if necessary.

Step 6 – Make the chili oil: Make it right before serving. In a small skillet, heat unsalted butter (or oil) until melted. Add the Urfa chili and stir to combine. Let it cook for about 30 seconds. It will bubble up, so be very careful.

Step 7 – Serve: Ladle the soup into bowls and drizzle with chili oil. Garnish with dried mint (if using) and serve with lemon wedges on the side.

How To Make Ahead, Store, and Freeze 

One reason this red lentil soup is so beloved in Turkiye is that it can be made in large batches and enjoyed for days. Here’s how I keep it fresh at home:

Storage: Let the soup cool to room temperature first, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. 

Freezing: This Mercimek soup freezes beautifully. Once it’s cooled, place it in airtight containers or portion it in freezer-safe bags. Be sure to leave an inch of room at the top since liquids expand as they freeze. It will keep well for up to 2 months.

Reheating: For the best results, thaw the soup overnight in the fridge. Then reheat gently in a saucepan over low heat. The soup will thicken as it sits, so you may have to use a splash of broth or water to thin it out.

What To Serve With Turkish Red Lentil Soup

If you go to a lokanta in Istanbul and order this soup, it will likely be served in a big bowl, with a wedge of lemon and some crusty bread on the side. Below are a few of my favorite pairings when I serve this soup to my family:

Crusty bread: A loaf of crusty sourdough or a French baguette is a wonderful pairing. However, if you have the time, I highly recommend making a batch of my No-Knead Artisan Bread. It is wonderful for dipping in the soup.

Traditional Turkish Salads: Serve it with a side of Piyaz (Turkish White Bean Salad) or Turkish Shepherd Salad for an authentic pairing.

Green Salad: If you prefer something lighter, pair the soup with my Butter Lettuce Salad to make it a filling meal.

Other Turkish Dishes You Might Enjoy

If you enjoyed this soup and want to explore more of the flavors I grew up with in Türkiye, here are a few of my most popular (and family-favorite) recipes:

• Master a Classic Street Food: The viral Doner Kebab is one of the most popular Turkish dishes on the blog, not because it is a fantastic weeknight recipe, but also because it is a great shortcut that tastes just as delicious as the real thing.
• Try a Simple Pasta Dish: The Turkish Pasta is another shortcut to the traditional dumplings, known as manti. It is a great weeknight dinner and beginner-friendly recipe to try, especially if you are new to Turkish cuisine.
• Learn the Art of Savory Pastry: You can’t talk about Turkish cooking without mentioning Borek. Don’t be intimidated by the difficult-to-pronounce name; it is made by layering phyllo dough with fillings such as cheese, spinach, mushrooms, etc. I wrote the recipe in a simplified way so anyone can make it.

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