Turkish red lentil soup, known as mercimek çorbası, is one of the most popular soups in Turkey, served everywhere from family kitchens to roadside restaurants. Red lentils, onion and carrot cook down into a silky, golden soup that is finished with a drizzle of sizzling paprika butter and a squeeze of lemon. It is cheap, quick and wonderfully comforting.
A Turkish everyday classic
In Turkey, lentil soup is often eaten for breakfast, lunch or as a starter, and during Ramadan it is a traditional way to break the fast. Restaurants called lokanta serve it all day, always with lemon wedges and bread.
Why red lentils?
Red lentils have no skins and cook in about 20 minutes, breaking down completely into a creamy puree. They do not need soaking. Their mild, sweet flavor takes on spices beautifully.
Rinse the lentils
Rinse red lentils in a sieve until the water runs mostly clear. This removes dust and excess starch, which can make the soup foam and stick.
Carrot and potato
A carrot adds sweetness and a golden color, and a small potato makes the soup extra smooth and creamy. Both disappear when blended.
The paprika butter
The signature finishing touch is butter sizzled with paprika and dried mint, drizzled over each bowl. It adds a beautiful red swirl and a rich, aromatic flavor. Aleppo pepper or pul biber gives a gentle, fruity heat.
Lemon is essential
A generous squeeze of lemon brightens the earthy lentils. In Turkey, lemon wedges are always served on the side so everyone can add as much as they like.
Smooth texture
Blend the soup until completely smooth. It should be thick but pourable; add hot water or broth if it becomes too thick.
Vegan version
Use olive oil instead of butter for the topping and vegetable broth. The soup is then completely plant-based.
High in protein
Red lentils are rich in plant protein, fiber, iron and folate. One bowl provides about 14 grams of protein and keeps you full for hours.
Very budget friendly
A bag of red lentils, an onion and a carrot make six bowls for very little money. It is one of the most economical soups you can cook.
Serving ideas
Serve with warm pita or Turkish bread, a simple tomato and cucumber salad, and lemon. For more lentil soups, try our Moroccan harira or the chickpea soup.
Thickens as it cools
Lentil soup thickens a lot in the fridge. Add water or broth when reheating and whisk until smooth again.
Storage
Refrigerate for 5 days or freeze for 3 months. Make the paprika butter fresh when serving.
Variations from the region
In the southeast of Turkey, cooks add bulgur and a spoon of pepper paste; in Lebanon, red lentil soup is flavored with lemon and cumin and served with crispy pita; and in Iraq, a similar soup called shorbat adas is a winter staple. All share the same simple, nourishing base.
Kids love it
The smooth texture and mild flavor make this soup popular with children. Serve it with bread for dipping and skip the pepper.
Garnish
Add a pinch of dried mint and red pepper flakes to each bowl.
A little history
Lentil soups have been cooked in Anatolia for thousands of years.
Frequently asked questions
Do red lentils need to be soaked?
No. Just rinse them; they cook in about 20 minutes.
Can I use green lentils?
They do not break down the same way. Use red or yellow lentils for this smooth soup.
Is Turkish lentil soup spicy?
It is mild. The pepper butter adds a gentle warmth; use hot pepper flakes for more heat.
