Turkish Red Lentil Soup – Kirmizi Mercimek Corbasi

Why You Should Try This Recipe 

This hearty soup recipe is a must-have for days when you want something quick and easy but nutritious at the same time. It is also:

• Quick and Easy To Make: This Turkish lentil soup recipe requires 6 ingredients, is made in one pot, and takes about 30 minutes to cook so you don’t have to worry about taking up copious amounts of time and effort for this delicious meal. 
• New to red lentils? No problem: Red lentils are a staple of most Turkish kitchens but if you are new to cooking with red lentils, this recipe is an easy place to start! The simple steps that I will go into detail below will make cooking with red lentils a breeze.
• Diet-Friendly: In addition to being highly nutritious, thanks to lentils, this heart-warming soup is also an excellent option for those looking for a vegan and gluten-free meal.  

Ingredient Notes

To make this Traditional Turkish red lentil soup recipe, gather yellow onion, red lentils, garlic, potatoes, carrot, vegetable stock, and salt and black pepper.

While those are the basic ingredients you will need, below I am including a few add-ins and swaps you can use:

• Tomato Paste or Red Pepper Paste: If you want to add a little more color or spice to your soup, consider adding a tablespoon of tomato paste or red pepper paste. 
• Chicken Broth: Although this Turkish lentil soup is vegan by default, you can always substitute vegetable broth for chicken stock. If you go with chicken stock, I would recommend using 4 cups of stock and 4 cups of water, as all chicken stock might be a little bit overpowering.
• Additional Seasoning: If you want to add a little extra flavor to your soup, try incorporating fresh herbs and spices such as fresh parsley, fresh mint, ground cumin, and/or red pepper flakes.

How to Make It?

This velvety Red Lentil Turkish soup recipe is easy to make and requires just a few basic steps. Here is how I make it:

1. Prepare Ingredients: Cut up your onion and carrots (size can vary based on preference) and mince 3 cloves of garlic. Next, rinse your lentils in a colander under cold running water. Finally, cut a small potato into 1-inch cubes. 

2. Combine Ingredients & cook: Combine onion, carrots, garlic, lentils, and potato in a large pot or large saucepan. Add vegetable stock, salt, and pepper. Give it a quick stir. Put the lid on and bring the mixture to a boil over medium-high heat. Once it comes to a boil, turn down the heat to low and let it simmer for 10-12 minutes or until a knife inserted in one of the vegetables comes in and out easily.

3. Blend: Off the heat, blend using an immersion blender (aka hand blender) until it is smooth and creamy. Heat the soup for one additional minute just to make sure it is nice and warm.
4. Check for Seasoning: Taste for seasoning and add in if necessary. Ladle soup into soup bowls. If you prefer, top each bowl off with croutons and a pinch of sumac or red pepper flakes/Aleppo pepper.

How to Serve

There are many traditional ways to serve this soup. Below you will find my favorite flavor-enhancing ways to serve this simple dish. 

• Lemon Wedges: The traditional Turkish lentil soup is always served with lemon wedges on the side as a squeeze of lemon juice truly takes it to a whole new level and brightens the flavors.
• Crusty Bread or Croutons: Serve it with a few slices of Brioche, No Knead Bread or Challah. Or go with croutons.
• Aleppo Pepper Oil – The Butter Drizzle: While it takes a few extra minutes to prepare, drizzling it with melted butter is not only the traditional way of serving it but also a wonderful addition to up the flavors of this red lentil stew. To do so, warm up half a stick of butter (4 tablespoons) in a small skillet over low heat until lightly browned. Add in 1/2 teaspoon cayenne pepper (or Aleppo pepper, if you have it). Then right before serving, drizzle each bowl with a tablespoon of the butter drizzle. With that being said, if you are short on time, you can finish it off with a drizzle of olive oil as well.

How to Store and Freeze

• Storage: If you have leftovers, bring your lentil soup to room temperature and store it in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
• Freezing: To freeze, bring it to room temperature, place it in an airtight container and freeze upto 2 months.
• To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving.

Expert Tips 

Here are a few helpful tips to help make the best red lentil soup possible:

• Consistency: I followed in the footsteps of my mom and used 8 cups of liquid. However, if you want your soup to be thicker, you can use less liquid or if you want it to be thinner you can add in more. Either way, I recommend making adjustments in half a cup increments.
• Texture: It is easy to adjust the texture of this lentil soup to your taste. If you prefer your soup to be silkier, simply blend it longer. If you prefer a chunkier version, blend until it reaches the consistency you like. 
• No immersion blender? No problem: If you do not have an immersion blender, a regular blender or food processor will also work. Just be sure to be careful if you are using one of these alternatives, as the soup will be super hot.

Frequently Asked Questions (FAQs)

Other Turkish Dishes You May Like:

In most Turkish households, this soup is served as a starter. If you want to dip your toes into Turkish cooking and turn it into a whole meal, here is a simple (beginner-friendly) menu to help you achieve that.

• Salad: Piyaz Salad aka White Bean and Tomato Salad
• Main Course: Turkish Kofte aka Turkish Meatballs or Turkish Stuffed Eggplant
• Side dish: Bulgur Wheat Pilaf
• Dessert: Easy Turkish Baklava

If you try this Red Lentil Turkish Soup recipe or any other one of our soup recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.