Turkish green lentil soup, or yeşil mercimek çorbası, is a comforting stovetop soup of tender lentils, vegetables, and a warmly seasoned broth. This version adds bulgur, tomato, dried mint, and lemon for a hearty, tangy bowl; Turkish households make it in different ways, so the ingredients and thickness can vary.
Ingredients
- 1 cup (200 g) dried green or brown lentils, picked over and rinsed
- ⅓ cup (60 g) fine or medium bulgur
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 medium carrot, finely diced, about ¾ cup (100 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (14 g) unsalted butter, or use another tablespoon of olive oil
- 1 tablespoon (16 g) tomato paste
- 1 tablespoon (20 g) Turkish red pepper paste, optional; use another tablespoon of tomato paste if unavailable
- 6 cups (1.4 L) low-sodium vegetable or chicken broth
- 2 cups (480 ml) water, plus more as needed
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (1 g) dried mint, plus more for serving
- ½ teaspoon (1 g) sweet paprika
- 1 bay leaf
- 1 teaspoon (6 g) fine salt, or to taste
- ¼ teaspoon (0.5 g) black pepper
- 2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges to serve
- ¼ cup (15 g) chopped flat-leaf parsley, optional
Instructions
- Prepare the lentils and vegetables. Pick through the lentils to remove any small stones or debris, then rinse them in a fine-mesh strainer under cool water. Drain well. Dice the onion and carrot, mince the garlic, and measure the remaining ingredients. Green lentils do not need soaking for this recipe; rinsing is enough.
- Soften the vegetables. Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat. Add the onion and carrot and cook for 6 to 7 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften. The vegetables should soften rather than brown deeply; lower the heat if the onion starts catching on the pot. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Toast the pastes and spices. Add the tomato paste and, if using, the red pepper paste. Stir for 1 to 2 minutes so the pastes darken slightly and coat the vegetables. Mix in the cumin, dried mint, paprika, black pepper, and salt. Briefly warming the spices in the oil brings out their aroma. If the mixture looks dry or sticks, add a splash of broth and scrape the bottom of the pot.
- Simmer the lentils. Add the rinsed lentils, broth, water, and bay leaf. Stir well and bring the liquid to a boil, which usually takes about 5 minutes. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 32 minutes. Stir once or twice, especially toward the end, to keep lentils from settling on the bottom. Start checking at 28 minutes: the lentils should be tender but still hold their shape. If they are still firm, simmer for a few more minutes before adding the bulgur.
- Cook the bulgur. Stir in the bulgur and continue to simmer uncovered for 15 minutes, stirring occasionally. Fine bulgur may soften sooner, while a coarser grind can take a little longer. The soup will thicken as the grain absorbs liquid. If it becomes thicker than you like, add hot water or broth a little at a time. Remove the bay leaf when the lentils and bulgur are both tender.
- Finish and taste. Take the pot off the heat and stir in the lemon juice and parsley, if using. Taste the broth and adjust the salt, pepper, or lemon to suit your preference. Let the soup stand for 2 minutes before ladling; this gives the bulgur a moment to settle and the flavors to come together. Serve hot with extra dried mint or lemon at the table.
Tips
- Check the lentils before adding bulgur. Lentil age and variety affect cooking time. If the lentils remain firm, give them a few extra minutes in the broth first; bulgur added too early can turn very soft while you wait for the lentils to finish.
- Control the thickness with hot liquid. Bulgur continues to absorb broth as the soup sits, so a pot that looks just right at first may thicken later. Keep hot water or broth nearby and stir in a splash when reheating or serving.
- Adjust the paste to your taste. Turkish red pepper paste brings a savory, gently fruity pepper flavor, and its heat varies by brand and type. It is optional here; extra tomato paste gives body and color but a milder, more tomato-forward result.
- Season in stages. Broths differ in saltiness, and the lemon brightens the soup without adding salt. Begin with the listed salt if your broth is low-sodium, then taste again after the lentils cook and adjust before serving.
Serving Suggestions
Serve this soup as a filling first course or make it the center of a simple lunch or supper. Warm flatbread, pide, or crusty bread is useful for dipping into the broth. A crisp shepherd-style salad of cucumber, tomato, onion, and herbs adds freshness, while sliced radishes, pickled vegetables, or a small dish of olives provide a sharper contrast.
Put lemon wedges on the table so each person can brighten their own bowl. A small drizzle of olive oil and a pinch of dried mint make a straightforward garnish; add them lightly, since the soup already contains mint and oil. For a more substantial meal, serve it alongside rice or bulgur pilaf, or offer yogurt on the side. The yogurt is optional rather than necessary, and keeping it separate lets diners choose whether they want a cool, creamy contrast.
Variations
Make it without bulgur: Leave out the bulgur and cook the lentils until tender, adding broth as needed. The result is a lighter, looser lentil soup. If you want a similarly hearty texture without wheat, use ⅓ cup (60 g) rinsed rice instead; add it after the lentils have simmered for about 15 minutes, since rice generally needs longer to cook than fine bulgur.
Make it vegan: Use olive oil instead of butter and vegetable broth. Choose a vegetable broth with a flavor you enjoy, since it supplies much of the soup’s background savoriness. For a richer finish, stir in another teaspoon of olive oil after cooking.
Adjust the heat: For a mild pot, use sweet paprika and omit the pepper paste. For more warmth, add a pinch of Aleppo pepper or red pepper flakes with the other spices. Aleppo pepper gives a fruity, moderate heat; ordinary red pepper flakes are sharper, so start with a smaller amount.
Change the vegetables or texture: A finely diced celery stalk can replace some of the carrot, or you can add a handful of chopped spinach during the last few minutes. For a smoother soup, briefly blend only a portion with an immersion blender, then stir it back in. Blending all of it is possible, but it changes the characteristic chunky texture and can make the bulgur less distinct.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. It thickens as it chills because the lentils and bulgur continue to take up liquid, so do not judge its final consistency by the cold leftovers.
Reheat a serving in a saucepan over medium-low heat, stirring often and adding water or broth until it reaches the consistency you want. You can also microwave it in a covered, microwave-safe bowl, pausing to stir so it heats evenly. Reheat leftovers until steaming hot throughout; for food-safety guidance, leftovers should reach 165°F (74°C). Avoid repeatedly cooling and reheating the whole pot: warm only the amount you plan to eat.
For longer storage, freeze cooled portions in freezer-safe containers, leaving a little space at the top for expansion. The soup is best used within about 2 to 3 months for quality. Thaw it overnight in the refrigerator and reheat with extra liquid; bulgur can become softer after freezing, but the soup will still be suitable for a hearty meal.
Frequently Asked Questions
Do I need to soak green lentils first?
No. Rinse and sort the lentils, then cook them directly in the broth. Soaking is not needed for this recipe and would change the cooking time, so follow the tenderness check in the instructions rather than relying only on the clock.
Can I use canned lentils?
Yes, but they are already cooked and should not simmer for the full lentil cooking time. Drain and rinse about 3 cups (roughly 500 g) of canned lentils. Cook the vegetables and broth as directed, simmer the liquid for about 10 minutes to develop flavor, then add the canned lentils and bulgur. Continue until the bulgur is tender, adding liquid if needed. Check the can’s salt level before seasoning.
What can I use instead of bulgur?
Use rice for a gluten-free option, but add it earlier because it usually takes longer to soften than bulgur. Quinoa is another possible substitute; rinse it first and add it for the final 15 to 20 minutes, checking the package timing. Both alternatives change the texture and flavor, and you may need to add extra broth.
Why is my soup too thick?
Lentils and bulgur absorb liquid during cooking and continue to thicken the soup as it stands. Stir in hot water or broth a little at a time until it loosens. Taste again after thinning, since added liquid can dilute the seasoning; a small squeeze of lemon can also refresh the flavor.
Is Turkish green lentil soup supposed to be blended?
It can be served chunky or partially blended, depending on the household and the cook’s preference. This recipe keeps the lentils and bulgur whole so their textures remain noticeable. If you prefer a smoother bowl, blend a portion carefully and return it to the pot rather than blending everything automatically.
Can I make it ahead?
Yes. Cook it a day ahead, refrigerate it within 2 hours, and reheat gently with extra broth or water. Because the bulgur keeps absorbing liquid, make-ahead soup will be thicker than it was when freshly cooked. You can also prepare the soup through the lentil stage, refrigerate it, and cook the bulgur in the reheated broth shortly before serving for a more distinct grain texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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