Turkish Classic: Lentil Soup / Mercimek Çorbası

Lentil soup is one of the most popular lunch dishes in Turkey, and also a local favorite as a warming breakfast. The recipe is so simple that all of its ingredients easily fit into this single shot.

From my early childhood, I remember the phrase “lentil soup” from Brazilian TV shows. When my grandmother and I watched “Wild Rose,” I had no idea what lentils even were. Then I forgot about them completely. Years later, when I saw “lentil soup” on Turkish menus, I was thrilled!

This dish is tasty, and in fact, it’s very healthy. It’s rich in calcium, magnesium, iron, zinc, B vitamins, as well as plant protein and fiber. And the best part: lentil soup is incredibly simple to make! Even Wild Rose would be jealous. 🙂

Lentil Soup Turkish Style Recipe

For 1.5 liters of water (or broth) you’ll need:

• 1 cup red lentils

• 1 onion

• 1 small potato (optional)

• 1 carrot (optional)

• 1 tomato or 1 tsp tomato paste (optional)

• Salt, black pepper

• 3–4 tbsp vegetable oil (olive or other)

Service tip: At the table, drizzle the soup with lemon juice. You can also top it with hot melted butter or oil mixed with paprika or tomato paste - it gives a beautiful orange hue and a mouthwatering contrast.

Rinse the lentils until the water runs clear. Peel the vegetables and cut them into large, rough chunks (no need to be neat since everything will turn into a purée later). Add water, bring to a boil, stir a few times.

The tomato/paste is optional, and even the potato isn’t essential - the soup will work without it.

The key thing is to have some red lentils! 🙂

Depending on my mood and/or availability, I sometimes add green or bell peppers, celery root, or zucchini. After the soup comes to a boil, reduce the heat and simmer until the vegetables and lentils are soft - for about 10 minutes

Red lentils cook quickly, turning pale yellow and making the soup thicker. Season with salt and pepper. Important: keep the heat gentle so the soup doesn’t scorch.

From the moment it boils, 10-15 minutes of cooking is enough, and the soup is ready! Blend into a creamy purée, add the oil – done!

If it’s too thin, let it simmer for another 5 minutes to thicken. If too thick, just add water.

In the bowl, squeeze in a wedge of lemon. It may sound unusual, but those few drops of lemon juice refresh the creamy lentils beautifully. For more exotic flavor: try orange juice instead, it works surprisingly well too!

I love to eat this soup piping hot, with plenty of black pepper and no fear of too much lemon.

At first glance, lentil soup may seem too plain, modest, without a strong flavor, and you might be tempted to load it up with spices, peppers, oregano, Provençal herbs. That works too! Lentils are a fantastic base for experiments and never hold back your culinary imagination.

But first, give the classic, simple lentil soup a chance.

It’s a delicious example of true comfort food. The flavor is simple, but it warms you from the inside out. And those few drops of lemon juice are a must: the tang lifts and refreshes the gentle lentil base.

Afiyet olsun! Enjoy! 

You are welcome to subscribe to my YouTube channel for more recipes and videos from Istanbul.

Thanks ahead!