Mercimek Çorbası (Turkish Red Lentil Soup)
Why this recipe works
- Naturally creamy: Red lentils soften and break down during simmering, creating a smooth, velvety soup once blended.
- Bright finish: Lemon juice lifts the earthy lentils and sweet tomato paste, keeping the soup light rather than heavy.
- Straightforward method: The soup relies on simple simmering and blending, with no complicated techniques or hard-to-find ingredients.
Get the most out of this recipe
Ingredient notes
- Use red lentils: Red lentils are ideal here because they cook quickly and collapse into the soup, unlike firmer green or brown lentils.
- Cook the tomato paste briefly: Letting the tomato paste darken slightly before adding stock gives the soup a deeper savoury base.
- Add lemon to taste: Finish with lemon gradually at the table so each bowl can be kept mellow or made more tangy.
Texture tips
- Blend thoroughly: Blend until completely smooth for the classic silky texture, keeping the blender head submerged to avoid splashes.
- Adjust after blending: If the soup thickens more than you like, loosen it with a little extra stock or water and warm it through gently.
Make-ahead tips
- Good for meal prep: The soup keeps well in the fridge and can also be frozen, making it useful for simple lunches or quick starters.
- Reheat gently: Warm in a saucepan over low to medium heat, stirring often and adding a splash of liquid if it has thickened.
Authenticity notes
- Everyday Turkish soup: Mercimek çorbası is a familiar Turkish home-style soup, commonly served hot as a simple first course or light meal.
- Lemon is essential: A squeeze of lemon just before eating is a classic finishing touch, adding freshness to the lentil base.
Equipment you'll need
Ingredients
Instructions
- Warm the olive oil in a saucepan over medium heat. Finely chop the onion and slice the carrots, then cook for 8 to 10 minutes until softened but not browned.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly and smells sweet. Add the red lentils and stir to coat.
- Pour in the vegetable stock and bring to the boil, then reduce to a gentle simmer. Cook for 20 to 25 minutes, stirring occasionally, until the lentils and carrots are very tender.
- Blend the soup until completely smooth, then return to a gentle heat for 2 to 3 minutes. If it seems too thick, add a splash more stock and warm through.
- Finely grate a little lemon zest, then squeeze the lemon. Serve the soup hot, finishing each bowl with a drizzle of lemon juice to taste.
Recipe notes
Tips
- Rinse the red lentils in a sieve until the water runs clearer to keep the soup clean-tasting.
- For the smoothest texture, blend for a full minute and keep the blender head fully submerged to avoid splashes.
- If serving to young children, add the lemon juice very lightly at the table so the soup stays mild.
Substitutions
- Replace the vegetable stock with water for a lighter soup, then adjust seasoning to taste.
- Replace the olive oil with sunflower oil for a more neutral flavour.
- Replace the lemon with lime for a sharper, more aromatic finish.
Storage
- Refrigerate up to 4 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low to medium heat, stirring often and adding a splash of water or vegetable stock if it has thickened; bring to a steady simmer until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: Turkish
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