Turkish Lentil Soup Recipe

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Golden, hearty, and deeply comforting, Turkish Lentil Soup—known locally as Mercimek Çorbası—is a staple in Turkish cuisine for good reason. It’s velvety in texture, rich in flavor, and incredibly nourishing. With the perfect balance of red lentils, vegetables, and just the right hint of spice, this soup delivers warmth and satisfaction in every spoonful. Whether you’re craving a cozy dinner or need a light lunch that energizes you, this dish fits any moment beautifully.

What makes Turkish Lentil Soup so appealing is its simplicity. Most of the ingredients are pantry staples, and the process is refreshingly straightforward. Yet, despite the minimal effort, the flavor is anything but basic. The addition of lemon juice at the end brings a subtle brightness that elevates every bite. It’s a wonderful choice for vegetarians and anyone searching for a budget-friendly, one-pot meal that tastes like it came from a bustling café in Istanbul.

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Ingredients for Turkish Lentil Soup Recipe

• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 medium potato, chopped
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• 6 cups vegetable broth or water
• Juice of half a lemon (optional but recommended)
• Fresh parsley for garnish (optional)
• Cracked black pepper (optional)

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Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the chopped carrot and potato, and cook for another 3-4 minutes, allowing the vegetables to soften slightly and release their natural sweetness.

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Step 2: Add Tomato Paste and Spices

Push the vegetables to one side of the pot and add the tomato paste. Let it cook for about 1 minute to caramelize slightly. Then, stir it into the vegetables. Sprinkle in the cumin, paprika, salt, and pepper. Stir everything together until well coated and fragrant.

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Step 3: Add Lentils and Broth

Pour in the rinsed red lentils followed by the vegetable broth or water. Give it a good stir, making sure nothing is sticking to the bottom. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 25-30 minutes, or until the lentils and vegetables are completely tender.

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Step 4: Blend the Soup

Once everything is cooked through, use an immersion blender to puree the soup directly in the pot until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a standard blender.

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Step 5: Adjust and Serve

Taste the soup and adjust seasoning if needed. Stir in the lemon juice for a touch of brightness—it really lifts the flavors. Ladle into bowls, garnish with fresh parsley and a pinch of black pepper, and serve hot with crusty bread or a wedge of lemon on the side.

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Estimated Nutrition (Per Serving, based on 6 servings)

• Calories: 190
• Protein: 10g
• Fat: 5g
• Carbohydrates: 28g
• Fiber: 8g
• Sugar: 4g
• Sodium: 450mg (varies depending on broth used)

This soup is low in fat, high in fiber, and packed with plant-based protein—making it an excellent choice for a healthy and filling meal.

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Frequently Asked Questions

1. Can I use green or brown lentils instead of red?

Red lentils are preferred because they cook faster and give a creamy texture. Green or brown lentils will work, but the soup will have a different texture and take longer to cook.

2. Is this soup vegan?

Yes, as long as you use vegetable broth and skip any non-vegan toppings like yogurt or butter drizzle.

3. Can I add other vegetables?

Absolutely. Zucchini, bell pepper, or even spinach can be added near the end of cooking for extra nutrients.

4. What if I don’t have an immersion blender?

You can use a regular blender—just be sure to let the soup cool slightly and blend in batches. Always vent the lid to avoid pressure build-up.

5. How can I make it spicier?

Add a pinch of red pepper flakes or a small chopped chili when sautéing the vegetables for an extra kick.

6. Can I make it ahead of time?

Definitely. This soup is perfect for meal prep and tastes even better the next day.

7. What bread goes best with this soup?

Turkish flatbread, pita, or a slice of sourdough all complement it well. A lemon wedge on the side is also a great touch.

8. Do I need to soak the lentils first?

No soaking is needed for red lentils. Just rinse them thoroughly to remove any debris or excess starch.

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