Turkish Recipes UK: Red Lentil Soup to Make at Home

Mercimek çorbası is a Turkish red lentil soup made with split lentils, onion, carrot and warming spices, then blended until smooth. It is easy to cook with ingredients widely available in UK supermarkets, and its gentle cumin-and-lemon flavour works as a light meal or a starter; family and regional versions vary in their vegetables and seasoning.

Ingredients

1½ cups (285 g) split red lentils
1 medium onion (about 150 g), peeled and finely diced
1 medium carrot (about 100 g), peeled and diced
1 small potato (about 130 g), peeled and diced
2 tablespoons (30 ml) olive oil
1 tablespoon (14 g) unsalted butter
1 tablespoon (16 g) tomato paste
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) sweet paprika
6 cups (1.4 litres) low-salt vegetable or chicken stock, or water
¾ teaspoon (4 g) fine salt, or to taste
¼ teaspoon (0.5 g) black pepper
1 tablespoon (15 ml) lemon juice, plus 1 lemon cut into wedges for serving
1 teaspoon (1 g) dried mint, for the optional garnish
1 tablespoon (14 g) butter and ½ teaspoon (1 g) pul biber or mild chilli flakes, for the optional garnish

Instructions

Prepare the lentils and vegetables (15 minutes). Pick through the lentils for any small stones or debris, then rinse them in a sieve under cold running water until the water is less cloudy. Dice the onion, carrot and potato into small, fairly even pieces so they soften at a similar rate. Keep the diced vegetables small, about 1 cm, rather than leaving large chunks that may still be firm when the lentils are ready.
Soften the vegetables (8 minutes). Set a large, heavy-based saucepan over medium heat. Add the olive oil and 1 tablespoon of butter. When the butter has melted, stir in the onion, carrot and potato. Cook for 8 minutes, stirring every minute or two. The onion should turn translucent and the vegetables should begin to soften, but they do not need to brown. If the pan looks dry or the onion starts catching, lower the heat and add a spoonful of water.
Cook the tomato paste and spices (1 minute). Stir in the tomato paste, cumin and paprika. Keep stirring for about 1 minute, just until the paste darkens slightly and smells fragrant. This brief cooking helps disperse the paste and spices through the oil; avoid leaving them unattended, as paprika can turn bitter if scorched.
Add the lentils and stock, then simmer (25 minutes). Tip in the rinsed lentils and pour in the stock or water. Stir well, scrape the base of the pan, and bring the liquid to a boil over medium-high heat, allowing about 5 minutes. Reduce the heat to low, partly cover the pan, and simmer gently for 20 minutes. Stir a few times, especially near the end, because lentils can settle and stick. The lentils should break down easily and the diced vegetables should be tender. If the mixture bubbles vigorously or catches on the bottom, lower the heat and add a splash of water.
Blend and season (4 minutes). Take the pan off the heat. Use a stick blender to blend the soup until smooth, keeping the blade submerged to avoid splashes. Alternatively, let it cool briefly and blend in batches in a countertop blender, following the blender’s instructions for hot liquids. Return it to the pan if needed and warm gently for about 2 minutes, stirring, until steaming. Stir in the salt, pepper and lemon juice, then taste. Add more salt, pepper or lemon a little at a time. If it is thicker than you like, stir in hot water or stock; if it seems thin, simmer it gently for a few more minutes.
Make the optional spiced butter and serve. For a simple garnish, melt 1 tablespoon of butter in a small pan over low heat. Stir in the dried mint and pul biber or chilli flakes for 20–30 seconds, then spoon the butter over bowls of soup. Keep the heat low so the mint and chilli release their aroma without burning. Serve straight away with lemon wedges.

Tips

Use split red lentils. Turkish-style red lentil soup is usually made with hulled, split lentils, which soften quickly and blend smoothly. UK supermarkets often label them simply “red lentils.” Whole red lentils or brown lentils take longer to soften and can leave a coarser texture, so check the packet before you start.
Choose your stock carefully. Low-salt stock gives the soup savoury depth while leaving room to season at the end. If you only have regular stock, start with less added salt, taste after blending, and adjust. Water is also a perfectly workable option; it gives a more delicate flavour, so take care to season it with lemon and salt.
Adjust thickness after blending. Lentils continue to absorb liquid as the soup stands, and the finished texture varies with the age of the lentils and how much water evaporates. Keep a little hot stock or water nearby. Add it gradually after blending rather than pouring in a large amount at once.
Substitute the chilli garnish sensibly. Pul biber, also called Aleppo-style pepper, is a fruity, mildly warm Turkish chilli flake sold in some Turkish or Middle Eastern shops and online. If you cannot find it, use mild chilli flakes or a pinch of sweet paprika; the garnish will be less fruity, and ordinary hot chilli flakes may be much sharper.

Serving Suggestions

Serve the soup hot in bowls with lemon wedges, letting each person add more juice to taste. A squeeze of lemon brightens the earthy lentils and soft vegetables, but it is best added gradually because lemons vary in sharpness. The spiced butter is optional: omit it for a lighter finish, or put it on the table so diners can choose how much to add.

For a simple Turkish-inspired meal, offer warm flatbread, pide or crusty bread for dipping. A small salad of chopped cucumber, tomato and parsley, dressed with lemon and olive oil, adds crunch beside the smooth soup. Olives or a little plain yoghurt can also be served alongside. If serving it as a first course, use smaller bowls and keep the garnish restrained so it does not overwhelm the rest of the meal.

Variations

There is no single fixed version of mercimek çorbası: home cooks vary the vegetables, spices and finishing touches. The carrot and potato here give the soup body and a mild sweetness, but you can leave out the potato and use an extra small carrot. The result will be a little less thick. Some cooks add a little more tomato paste for a deeper colour and savoury note; increase it to 1½ tablespoons (24 g) if you enjoy that flavour, rather than adding a large amount that could dominate the lentils.

For a more pronounced spice profile, add ½ teaspoon (1 g) of dried mint to the soup with the cumin, then still use fresh dried mint in the optional butter. A pinch of ground coriander can complement the cumin, though it is not essential. For a dairy-free version, replace the butter with olive oil both in the pot and in the garnish. To make the recipe vegan, use vegetable stock or water and check that the stock contains no animal ingredients. If you prefer a rustic texture, blend only about half the soup, or mash some lentils against the side of the pan with a spoon.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. It will thicken as it cools, so loosen each portion with a splash of water or stock when reheating. Warm it in a saucepan over medium-low heat, stirring frequently, or use a microwave-safe bowl and stir partway through. Reheat leftovers until they reach 165°F (74°C), checking the centre with a food thermometer, and only reheat the portion you plan to eat.

For longer storage, freeze the soup in meal-sized airtight containers for up to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes. Thaw it overnight in the refrigerator, then reheat as above; if you need to warm it from frozen, do so gently in a covered saucepan with a small splash of water, stirring as it loosens. The texture may separate slightly after thawing, but stirring well or briefly blending it again usually brings it back together. Add lemon juice and the butter garnish after reheating for the freshest flavour.

Frequently Asked Questions

Can I make Turkish red lentil soup without a blender?

Yes. Simmer the soup until the lentils and vegetables are very soft, then mash them thoroughly with a potato masher. The result will be thicker and more textured than a fully blended soup, but it will still taste good. For a smoother finish without a stick blender, carefully transfer the soup in small batches to a countertop blender, taking care not to overfill it with hot liquid.

Are red split lentils the same as Turkish red lentils?

For this recipe, ordinary split red lentils sold in UK shops are suitable. Turkish grocers may sell them under a Turkish name or in different packaging, but look for hulled, split lentils rather than whole lentils. If the packet gives a longer cooking time, follow the texture rather than the clock: the lentils should collapse easily before you blend the soup.

Can I make the soup ahead?

Yes. Make it through the blending and seasoning step, cool it promptly, and refrigerate it for up to 3–4 days. The soup becomes thicker as it sits, so add a little stock or water while reheating. If you plan to serve it with spiced butter, prepare that garnish just before serving rather than storing it on top of the soup.

What can I use instead of pul biber?

Mild chilli flakes are the closest easy substitute, though they may taste sharper and less fruity. Use a small pinch first, then add more only if you want extra heat. Sweet paprika gives colour and a gentle pepper flavour without much heat, making it a good option for anyone who prefers a mild bowl.

Why did my soup turn very thick?

Red lentils absorb liquid as they cook and continue thickening after blending, so a thick texture is common rather than a sign that anything has gone wrong. Stir in hot water or stock a little at a time until it pours easily from a ladle. Taste again afterward, since extra liquid can dilute the seasoning; a small squeeze of lemon can help restore a lively flavour.

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