turkishsouplentilveganbeginnerweeknightstovetop

Mercimek Çorbası

Name: Mercimek Çorbası
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2
Cuisine: Turkish
Ingredients: 20 ml olive oil; 120 g onion, finely chopped; 80 g carrot, peeled and finely chopped; 140 g red lentils, rinsed well; 4 g ground cumin; 2 g sweet paprika; 900 ml water; 6 g fine salt; 1 g black pepper; 2 g dried mint; 1 medium lemon; 5 ml extra olive oil

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.

30 min

2 servings

343 kcal

Turkish

Ingredients

Çorba tabanı

20 mlolive oil
120 gonion, finely chopped
80 gcarrot, peeled and finely chopped
140 gred lentils, rinsed well
4 gground cumin
2 gsweet paprika
900 mlwater
6 gfine salt
1 gblack pepper

Bitirme

2 gdried mint
1 mediumlemon
5 mlextra olive oil

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

343 kcal

Calories

14g

Protein

39g

Carbs

14g

Fat

12g

Fiber

Notes

•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.

Background

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.

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