Mercimek Çorbası

This classic lentil soup is smooth, velvety, and deeply comforting, with the natural sweetness of onion and carrot balancing earthy red lentils. Cumin adds warmth, dried mint brings a fragrant lift, and a squeeze of lemon makes the whole bowl taste bright and lively.

Nutrition · per serving

343kcal

14.2gProtein

39.8gCarbs

14.2gFat

12.8gFiber

2 servings

Ingredients

12 items

Çorba tabanı

olive oil20 ml

onion, finely chopped120 g

carrot, peeled and finely chopped80 g

red lentils, rinsed well140 g

ground cumin4 g

sweet paprika2 g

water900 ml

fine salt6 g

black pepper1 g

Bitirme

dried mint2 g

lemon1 medium

extra olive oil5 ml

Tips

•For an even more traditional restaurant-style texture, pass the blended soup through a fine sieve, though this is optional.
•If the soup thickens as it stands, loosen it with a little hot water and reheat gently.
•Serve with warm bread, pul biber, or a drizzle of olive oil on top.
•Red split lentils cook quickly, so this is an ideal beginner soup and weeknight meal.

Steps

1
Prepare the ingredients: finely chop the onion, peel and finely chop the carrot, rinse the red lentils under cold water until the water runs mostly clear, and cut the lemon into wedges. Finely chopped vegetables cook faster and help the soup blend to a silky texture within the time limit.
120 g onion, finely chopped80 g carrot, peeled and finely chopped140 g red lentils, rinsed well1 medium lemon
2
Heat the olive oil in a medium saucepan over medium heat. Add the onion and carrot and cook for 4-5 minutes, stirring often, until softened but not browned. Keeping the vegetables pale gives the soup its classic bright color and sweet, clean flavor.
20 ml olive oil120 g onion, finely chopped80 g carrot, peeled and finely chopped
3
Add the red lentils, ground cumin, and sweet paprika. Stir for about 30 seconds just until fragrant; do not let the spices scorch, or they will taste bitter.
140 g red lentils, rinsed well4 g ground cumin2 g sweet paprika
4
Pour in the water, then add the salt and black pepper. Bring to a boil over high heat, skimming off any foam if needed, then reduce to a gentle simmer. Cook for 15 minutes, stirring once or twice, until the lentils and carrots are completely soft and starting to break down.
900 ml water6 g fine salt1 g black pepper
5
Blend the soup until completely smooth using an immersion blender, or carefully blend in batches. If it seems too thick, add a small splash of hot water; the finished texture should be silky and pourable, not pasty.
6
Return the soup to low heat for 1 minute. Stir in the dried mint and extra olive oil. Taste and adjust with a little more salt if needed. Adding the mint at the end keeps its aroma fresh and distinct.
2 g dried mint5 ml extra olive oil
7
Ladle into warm bowls and serve immediately with lemon wedges for squeezing over the top. The lemon is essential: a little acidity lifts the earthy lentils and gives the soup its characteristic finish.
1 medium lemon

Origin & History

Mercimek Çorbası is one of the best-known soups in Turkish home cooking and lokanta cuisine, valued for being inexpensive, nourishing, and quick to prepare. Versions vary by region and household, but red lentils, onion, and gentle seasoning form the heart of the dish. It is commonly served with lemon and dried mint, especially as a comforting everyday starter or light meal.

turkish soup lentil vegan beginner weeknight stovetop

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Mercimek Çorbası

Steps

Prepare the ingredients: finely chop the onion, peel and finely chop the carrot, rinse the red lentils under cold water until the water runs mostly clear, and cut the lemon into wedges. Finely chopped vegetables cook faster and help the soup blend to a silky texture within the time limit.

120 g onion, finely chopped80 g carrot, peeled and finely chopped140 g red lentils, rinsed well1 medium lemon

Heat the olive oil in a medium saucepan over medium heat. Add the onion and carrot and cook for 4-5 minutes, stirring often, until softened but not browned. Keeping the vegetables pale gives the soup its classic bright color and sweet, clean flavor.

20 ml olive oil120 g onion, finely chopped80 g carrot, peeled and finely chopped

Add the red lentils, ground cumin, and sweet paprika. Stir for about 30 seconds just until fragrant; do not let the spices scorch, or they will taste bitter.

140 g red lentils, rinsed well4 g ground cumin2 g sweet paprika

Pour in the water, then add the salt and black pepper. Bring to a boil over high heat, skimming off any foam if needed, then reduce to a gentle simmer. Cook for 15 minutes, stirring once or twice, until the lentils and carrots are completely soft and starting to break down.

900 ml water6 g fine salt1 g black pepper

Blend the soup until completely smooth using an immersion blender, or carefully blend in batches. If it seems too thick, add a small splash of hot water; the finished texture should be silky and pourable, not pasty.

Return the soup to low heat for 1 minute. Stir in the dried mint and extra olive oil. Taste and adjust with a little more salt if needed. Adding the mint at the end keeps its aroma fresh and distinct.

2 g dried mint5 ml extra olive oil

Ladle into warm bowls and serve immediately with lemon wedges for squeezing over the top. The lemon is essential: a little acidity lifts the earthy lentils and gives the soup its characteristic finish.

1 medium lemon

Origin & History