With its simple ingredients and soul-warming essence, this authentic Turkish Red Lentil Soup (Mercimek Çorbası) has become a new favorite in our household.
With the month of Ramadan quickly approaching, many cooks will be looking for new soup ideas. Turkish Red Lentil Soup, or Mercimek Çorbası, is one of those comforting soups that calms hunger, eases the tension of the day, and awakens the appetite after a long day of fasting. Yes, it is truly satisfying—and knowing how nourishing and healthful it is adds another layer of contentment.
The soup has received a thumbs-up from friends and guests who have enjoyed it at my house. In addition to all its other virtues, it is also vegan and gluten-free.
Lentil soups, such as Teta Roro’s Brown Lentil Soup and Lebanese Red Lentil Soup, are ones I often keep on hand when we need a little comfort or nourishment. They are also a must on our Ramadan iftar table.
The two soups are often pitted against each other, with folks divided into either brown- or red-lentil-soup lovers. I really love them both, so it’s hard for me to take sides. I’m also proud that these soups have become favorites among so many of my readers. But the question was: Would I be able to step outside my comfort zone and find a lentil soup other than those two—and Adas Bhamod—that I would love just as much?
With this Turkish Red Lentil Soup, or Mercimek Çorbası, the answer is a resounding yes. Make it, and I promise you’ll be sitting down to a scrumptious dinner in 40 minutes.
This recipe is a copycat of a soup I had during my last visit to Istanbul just a few weeks ago. Ramzi took me to Atölye, the restaurant at the Ritz-Carlton Hotel in Istanbul. “You’re going to eat one of the best soups in the world,” he said.
A little while later, a server brought us two giant bowls of red lentil soup. I took a sip, and we sat down to finish it in silence. I so wished the bowl could last forever. I simply could not get over how good it was—rich and velvety in texture, with such a unique flavor profile.
During our visit, we had a record number of bowls of Mercimek Çorbası at different restaurants, but nothing came close to the one we had at the Ritz.
Blessed by a divine culinary power—what a compliment!
The soup stayed highlighted in my memory. When I returned home, I wanted to give Ramzi the same unforgettable experience we had at the Ritz. As an enthusiastic cook, I was curious to replicate that same taste, and I took it as a serious challenge—a friendly competition with myself—to develop a new soup-making skill and create something truly decadent.
After much asking, testing, and tasting, I met that goal and even exceeded it. Yes, I discovered the fabled secret formula that elevated the whole soup and added an incredible layer of flavor.
Who would have guessed that heating dried mint leaves and other aromatic ingredients, such as pul biber, paprika, and cayenne, in olive oil would make the soup taste that good? The spices and herbs are dropped into hot olive oil for just a few seconds, until their fragrance blooms. The heat and oil help draw out the aromatic flavors from the herbs and spices, creating a flavorful concoction that is poured warm over the soup as a finishing touch and then incorporated with an immersion blender.
When Ramzi tasted the soup, he said, “You are blessed by a divine culinary power.”
Coming from a picky-eater husband, this meant the world to me!
Ingredients:
- Red lentils: Have an orange color and a nutty flavor. They tend to become mushy when cooked.
- Short-grain rice: Acts as a thickening agent. Arborio or Egyptian rice is commonly used.
- Onion: Red or yellow—both work well.
- Dried mint: This herb changes the whole flavor profile of the soup when heated.
- Tomato paste: Adds a sweet-savory flavor and also provides the soup with its characteristic orange hue.
- Olive oil: Use the best quality you can find. The olive oil elevates the flavors to a large extent.
- Pul biber or paprika: Pul biber is a coarsely ground red pepper with a mild smoky flavor and moderate heat. The best substitute is sweet paprika.
- Cayenne: Adds a lovely depth of piquancy.
- Water: The liquid component.
- Freshly squeezed lemon juice: Add it upon serving to brighten the flavor notes. If you are not a lemon lover, feel free to skip it; the soup still tastes great on its own.
- Freshly ground black pepper: Add it upon serving to deliver a mild kick of heat.
Make the Soup
- Sauté: Heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until the onion softens. Add the tomato paste, red lentils, rice, and water.
- Cook: Bring to a boil and skim off any scum that rises to the surface. Reduce the heat to low and cover. Cook for 30 minutes.
- Make the Mint–Pul Biber/Paprika Oil: Warm the olive oil in a small skillet over medium-low heat. Add the dried mint, pul biber or paprika, and cayenne (if using). Cook just until fragrant and warm. Add the mixture to the lentil soup and give it a quick stir.
- Purée: Using an immersion blender, purée the soup until completely smooth.
- Serve: Serve with freshly ground black pepper, optional croutons, and lemon wedges for squeezing over the top. Sublime!
Red lentils cook quickly and lose their shape when tender, turning a muted yellow-beige when cooked. Adding tomato paste to the soup is not only for its sweet-savory flavor but also for the lovely color it imparts, bringing back that beautiful orange-red hue.
Heat the Dried Mint, Paprika and Cayenne in Olive Oil
One of the best things about cooking is experimenting with different flavors and discovering how a few small tweaks, such as herbs and spices, can take a dish to another level. Heating dried mint leaves, pul biber (Aleppo pepper/paprika), and cayenne in olive oil is one of the most spectacular flavor-building techniques used in Turkish and Middle Eastern cooking. The body and flavor of Turkish Red Lentil Soup, or Mercimek Çorbası, change dramatically when this hot, fragrant mixture is splashed over the soup.
Consistency:
The end result of the soup should be moderately thick and rich, but not stodgy. If, for any reason, it is too thick, simply add 1/4 cup of water; this won’t affect the final result. If the soup turns out too thin or a bit watery, allow the excess liquid to evaporate by bringing the soup to a simmer until it reaches the desired consistency.
Add a pinch of freshly grated black pepper, and don’t skip the clean zing of lemon—it really makes the soup sing. You can float some croutons on top to give the Turkish red lentil soup a delicious texture. Skip this step if you need to keep it gluten-free. It’s still so wonderful on its own!
To make the croutons: Place 5 or 6 slices of white bread in the freezer for about 15 minutes; this will make them easier to cut. Remove them from the freezer and, after trimming off the edges, cut the bread into small cubes. Bake in a preheated oven until golden brown.
Storage: Refrigerate for up to 4 days, or freeze for up to 2 months. The soup may thicken significantly as it sits. If this happens, add a little water before reheating.
Made with pantry staples such as red lentils, onion, rice, olive oil, dried mint, paprika, and tomato paste, this Turkish red lentil soup will nourish body and spirit. It’s super easy to put together and will be ready in about 40 minutes. It can also be made ahead, cooled, and refrigerated or frozen.
More lentil soups!
-
Lebanese Brown Lentil Soup
-
Lebanese Red Lentil Soup with Vegetables
-
Adas Bhamod (Lebanese Sour Lentil Soup)
Turkish Red Lentil Soup / Mercimek Çorbası
Description
Equipment
- Immersion Blender
- Pot
- Skillet
Ingredients
- Ingredients
- 1¾ cups red lentils
- 10 cups 2.5 liters water
- 1 large onion finely chopped
- 1 tablespoon tomato paste
- 3 tablespoons short-grain rice such as Arborio or Egyptian rice, rinsed under cold running water and drained
- Salt to taste
- 3 tablespoons olive oil for sautéing the onion
- ¼ cup olive oil for tempering the dried mint
- 1 tablespoon dried mint
- 1 heaped tablespoon pul biber Aleppo pepper or paprika. Pul biber is a coarsely ground red pepper with a mild smoky flavor and moderate heat. The best substitute is sweet paprika.
- ½ teaspoon cayenne pepper optional, but recommended. Feel free to adjust the heat level to your taste.
Upon Serving
- Croutons optional; you can skip them to keep the soup gluten-free
- Lemon wedges
- Freshly ground black pepper
Instructions
- Heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until the onion softens. Add the tomato paste, water, red lentils, and rice. Bring to a boil, skimming off any scum that rises to the surface. Reduce the heat to low, cover, and cook for 30 minutes.
Make the Mint-Paprika Oil
Warm the olive oil in a small skillet over medium-low heat. Add the dried mint, pul biber or paprika, and cayenne (if using). Sizzle for just a few seconds, until fragrant and warm. Do not cook it for too long, as the spices can burn. Add the mint-paprika oil to the lentil soup and give it a quick stir. Adjust the salt to your taste.- Puree the soup using an immersion blender until completely smooth.
- Serve with freshly ground black pepper, optional croutons, and lemon wedges to squeeze over the top. Sublime!
7 Comments
I did it yesterday and it turned out fantastic. Maybe I should cut down on the pul biber a little to half tablespoon. I followed your recipe to a t. . Excellent. Thank you very much.
This is my first time cooking with red lentils, it was wonderful, thank you, Hadia.
What a great soup. This is my new favourite soup recipe. Thank you Hadia!
The whole family loves it too.