This recipe features tender red lentils simmered to perfection with a medley of fresh vegetables, aromatic garlic, a thoughtfully blended mix of spices, tangy diced tomatoes, and a bright finish of fresh lemon juice. Whether you’re looking for a nutritious weeknight dinner, a robust plant-based meal, or a fantastic option for meal prepping, this Turkish Red Lentil Soup delivers. It freezes beautifully, making it an ideal candidate for batch cooking and enjoying later.

At the start of each year, I make it a goal to share more wholesome and easy soup recipes, especially those featuring beans and lentils. This year, I’m thrilled to bring you this authentic Mercimek Çorbası, a simple yet incredibly flavorful soup that’s perfect for chasing away the chill on a cold day. It’s a hearty Turkish soup, packed with plant-based protein and infused with an exquisite blend of warm, inviting spices.

The beauty of this red lentil soup lies in its harmonious combination of ingredients: vibrant red lentils, sautéed vegetables, savory garlic, juicy diced tomatoes, a touch of rich tomato paste, and fragrant fresh herbs and spices. While I love adding bulgur to my Turkish Lentil Soup for extra texture and heartiness, you can easily use any grain you prefer or omit it entirely for a gluten-free option. For the ultimate serving experience, I highly recommend garnishing generously with fresh cilantro or parsley, invigorating mint, a sprinkle of crushed red pepper or cayenne for an optional kick, and always a wedge of fresh lemon to squeeze over the top. Don’t forget a side of warm pita bread or crusty artisanal bread for dipping!

The Power of Lentils in the Mediterranean Diet

Lentils are a cornerstone of the healthy Mediterranean diet, celebrated for their versatility, nutritional benefits, and affordability. They come in a wonderful array of types—from green and brown to yellow and red lentils. For soups, I consistently gravitate towards red lentils. Their ability to break down and create a naturally creamy texture makes them ideal for velvety smooth or slightly chunky soups like this Mercimek Çorbası.

Many of you have already enjoyed some of my other popular lentil recipes, such as the fragrant Moroccan Carrot Red Lentil Soup, the classic Lebanese Lentil Soup, and the bright Lemon Lentil Soup. If these recipes have won you over, you absolutely must give this delicious Turkish Lentil Soup a try. And if you’re a fan of lentil-based salads, my Mediterranean Lentil Salad is another must-try!

Essential Ingredients for Turkish Lentil Soup

Crafting the perfect Mercimek Çorbası begins with fresh, high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial:

• Garlic: The pungent base that infuses deep flavor into the soup. Freshly minced garlic is always best!
• Vegetables: A colorful and nutritious blend of red onion, bell pepper, and carrot forms the aromatic foundation of the soup, adding sweetness and essential nutrients. Diced finely, they melt into the soup, enhancing its texture.
• Spices and Herbs: The soul of Turkish cuisine! Mint (dried is traditional, but fresh works beautifully too), fragrant Aleppo pepper (or a milder cayenne for less heat), earthy paprika (sweet or smoked, depending on your preference), warm cumin, and delicate coriander create the signature spice profile.
• Diced Tomatoes: Provide a pleasant tanginess and depth of flavor, contributing to the rich red hue of the soup.
• Tomato Paste: A concentrated burst of tomato flavor that intensifies the color and richness.
• Broth: While the recipe calls for vegetable broth to keep it plant-based, feel free to use chicken broth if you prefer a non-vegetarian option. The broth is the liquid foundation, essential for simmering the lentils to tenderness.
• Red Lentils: The star of the show! Make sure to use split red lentils, as they cook quickly and break down beautifully, creating that desired creamy consistency. Always rinse them thoroughly before use.
• Bulgur Wheat or Other Grain {optional}: Adding bulgur gives the soup extra body and a delightful chew. Medium or fine bulgur works best. If you’re avoiding grains or prefer a different texture, feel free to omit it or substitute with rice or quinoa.
• Lemon Juice: A finishing touch of fresh lemon juice is non-negotiable! It brightens all the flavors and adds a zesty kick that balances the richness of the soup.
• Fresh Herbs for Garnish: Fresh parsley, cilantro, or mint elevate the aroma and presentation of the finished soup.
• Crushed Red Pepper/Chili Flakes: For those who enjoy an extra layer of warmth and spice.

Step-by-Step Guide: How to Make Turkish Red Lentil Soup

Creating this delicious Mercimek Çorbası is surprisingly simple. Follow these easy steps for a flavorful and satisfying soup:

Step 1. Sauté the Aromatics and Spices: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant, being careful not to burn it. Next, add the diced red onion and continue to sauté for another 2 minutes until it begins to soften. Then, introduce the diced red bell pepper and carrot, along with the dried mint, Aleppo pepper, paprika, cumin, and coriander. Sauté these ingredients together for about 3 minutes, allowing the spices to bloom and release their incredible aromas. This step builds the foundational flavor of your soup.

Step 2. Incorporate Remaining Ingredients: Pour in the diced tomatoes (undrained is fine), add the tomato paste, the thoroughly rinsed red lentils, and the vegetable (or chicken) broth. If you’re using bulgur or another grain, add it now. Stir everything well to combine, ensuring the tomato paste is fully dissolved into the liquid.

Step 3. Simmer to Perfection: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for approximately 20 minutes, or until the red lentils and any added bulgur are completely tender. The lentils should break down easily, contributing to the soup’s thick texture. Stir occasionally to prevent sticking and ensure even cooking.

Step 4. Achieve Your Desired Texture (Blend if Preferred): At this point, you have a choice. You can enjoy the soup as is, with its delightful chunks of carrots, lentils, and tomatoes, or you can opt for a creamier texture. For a traditional smooth Mercimek Çorbası, use a hand blender (immersion blender) directly in the pot, blending until it reaches your desired consistency. Alternatively, carefully transfer portions of the soup to a regular blender (blending in batches if necessary, and remember to vent the lid for hot liquids). Some prefer to blend only half of the soup, keeping the other half chunky, to achieve a more varied texture. If you desire an ultra-smooth soup, you can even pass it through a fine-mesh sieve after blending.

Step 5. Serve and Garnish: Ladle the warm Turkish Lentil Soup into bowls. Garnish generously with fresh parsley or cilantro, a sprinkle of fresh mint, a pinch of chili flakes (if using), and a vital squeeze of fresh lemon juice. The lemon juice brightens the entire dish and is truly essential! Serve immediately with a side of warm pita bread, crusty bread, or even some homemade flatbread. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Creative Ways to Customize Your Mercimek Çorbası

One of the best things about this Turkish Lentil Soup recipe is its flexibility. Feel free to experiment with ingredients to suit your taste or what you have on hand:

• Add More Vegetables: Enhance the nutritional value and texture by incorporating extra vegetables. Great options include finely diced cauliflower, zucchini, or potatoes (russet or sweet potatoes for a sweeter note). For an extra kick, a finely minced jalapeño or serrano pepper can add a vibrant spice.
• Boost with Beans: While lentils are the star, other legumes can complement them beautifully. Try adding a can of rinsed and drained chickpeas or white beans (like cannellini) during the last 10 minutes of simmering for added protein and fiber.
• Experiment with Herbs: Fresh herbs truly elevate the flavor. Beyond mint, parsley, and cilantro, consider stirring in some fresh dill at the end for an authentic Turkish touch, or a little fresh basil for a different aromatic profile.
• Vary the Grain: If you’re not using bulgur, or want to try something different, experiment with other grains. Brown rice, white rice, quinoa, or even farro or freekeh can be excellent additions, providing different textures and nutrient profiles. Adjust cooking times as necessary for the grain you choose.
• Introduce Meat: For a heartier, non-vegetarian version, you can add meat. Sauté some ground lamb or beef with the onions, or stir in diced chicken or sausage during the simmering process. Even a sprinkle of crispy bacon bits as a garnish can add a smoky depth.
• Adjust Creaminess with Blending: Red lentils naturally break down, making them perfect for blending. I usually blend the entire pot for a smooth, traditional Mercimek Çorbası. However, if you prefer some textural contrast, blend only half the soup using an immersion blender and stir it back into the chunky half. This gives you the best of both worlds!
• Spicy Kick: If you love heat, increase the amount of Aleppo pepper or cayenne, or add a pinch of dried chili flakes directly into the pot while simmering.