Turkish Vegetarian Soup: Red Lentil Çorbası

Turkish red lentil soup, or mercimek çorbası, is a smooth, savory soup made with red lentils, vegetables, and warm spices. This vegetarian version simmers in one pot, then gets blended and finished with a quick paprika-and-mint oil; Turkish households and regions have their own variations, so the vegetables and garnishes can differ.

Ingredients

1 cup (190 g) dried red lentils, picked over and rinsed
1 medium yellow onion (about 5 oz / 140 g), finely chopped
1 medium carrot (about 3 oz / 85 g), peeled and diced
1 small russet or yellow potato (about 6 oz / 170 g), peeled and diced
2 tablespoons (30 ml) olive oil
1 tablespoon (16 g) tomato paste
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) sweet paprika
4 cups (950 ml) vegetable broth, preferably low-sodium
2 cups (475 ml) water, plus a little more if needed
1 teaspoon (6 g) fine salt, or less to taste depending on the broth
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (14 g) unsalted butter or olive oil, for the finishing oil
1 teaspoon (2 g) Turkish red pepper flakes, pul biber, or Aleppo pepper
1 teaspoon (1 g) dried mint
1 lemon, cut into 6 wedges, for serving

Instructions

Prepare the lentils and vegetables. Check the lentils for small stones or debris, then rinse them in a fine-mesh strainer under cool water until the water runs mostly clear. Chop the onion, carrot, and potato into small, roughly even pieces. Small pieces soften quickly and help the soup blend smoothly. Measure the spices and broth before you start cooking; this soup comes together more easily when everything is ready beside the stove.
Soften the onion. Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for about 5 minutes, stirring now and then, until it is soft and translucent. Keep the heat moderate rather than letting the onion brown deeply. A few golden edges are fine, but scorched onion can make the soup taste bitter.
Cook the vegetables and tomato paste. Stir in the carrot and potato and cook for 2 to 3 minutes. Add the tomato paste, cumin, and sweet paprika, then stir for about 1 minute so the paste darkens slightly and coats the vegetables. This short step mellows the raw taste of the paste and lets the spices bloom in the oil. If the bottom of the pot looks dry, add a spoonful of water and stir to loosen it.
Simmer until tender. Add the rinsed lentils, vegetable broth, and 2 cups of water. Stir well, scraping the base of the pot, then bring the liquid to a boil. Reduce the heat to maintain a steady, gentle simmer and partially cover the pot. Cook for 22 to 25 minutes, stirring every few minutes, until the lentils have broken down and the carrot and potato are easily pierced with a fork. If the soup becomes very thick before the vegetables are tender, add water a little at a time.
Blend the soup. Take the pot off the heat and blend until smooth with an immersion blender. Keep the blender head fully submerged to reduce splattering. If using a countertop blender, work in batches, fill the jar only partway, and vent the lid according to the blender’s instructions so hot steam can escape. Return the soup to the pot if necessary. Stir in the salt and black pepper, taste, and adjust the seasoning.
Make the pepper-and-mint oil. In a small skillet, melt the butter over low heat, or warm the olive oil if making the soup dairy-free. Add the pul biber and dried mint and stir for 20 to 30 seconds, just until fragrant. Do not let the flakes or mint turn dark, as they can become bitter. You can also stir this mixture into the pot, but spooning it over each bowl gives a brighter aroma and a more distinct garnish.
Check the consistency and serve. If the soup is thicker than you like, stir in hot water or broth a few tablespoons at a time. Warm it gently for a minute after thinning, then ladle into bowls and top with some of the pepper-and-mint oil. Serve each portion with a lemon wedge so diners can add fresh juice to taste.

Tips

Rinse, but do not soak. Red lentils cook quickly and do not need advance soaking. Rinsing removes loose starch and dust; soaking is unnecessary and can make the cooking time harder to judge.
Watch the simmer. A vigorous boil can make lentils stick to the bottom before the vegetables soften. Keep the soup at a gentle simmer and stir across the base of the pot, especially during the last 10 minutes.
Adjust thickness after blending. Lentils continue to absorb liquid as the soup stands, so it may seem thicker the next day. Thin it with hot water or broth when reheating rather than adding a large amount before you know how the finished soup feels.
Choose a suitable pepper substitute. Pul biber has a fruity, gently warm flavor. Aleppo pepper is a close substitute; ordinary crushed red pepper is sharper and hotter, so start with ¼ teaspoon and add more only after tasting.

Serving Suggestions

Serve the soup hot with lemon wedges and plenty of crusty bread, warm flatbread, or pide for dipping. A squeeze of lemon is more than decoration: its tartness balances the lentils and tomato paste, so add a little, taste, and add more if you like a brighter bowl. The pepper-and-mint oil can be drizzled over the center or passed at the table for people who want extra spice.

For a fuller meal, pair the soup with a simple salad of cucumber, tomato, parsley, and lemon, or serve it before a vegetable-filled main course. Rice or bulgur pilaf also works alongside it, although bread alone is often enough for a satisfying lunch. If serving a group, keep the soup warm over very low heat and offer lemon wedges and extra dried mint separately so each person can finish a bowl to taste.

Variations

Use traditional salça if available. Turkish kitchens often use biber salçası, a concentrated red pepper paste, or domates salçası, tomato paste; some cooks use both. If you find biber salçası at a Turkish or Middle Eastern market, replace the tablespoon of tomato paste with 1 tablespoon (16 g) of it for a deeper pepper flavor. If it is salted or quite hot, reduce the salt and chili flakes. Tomato paste is an easy everyday substitute, though it gives a less distinctive pepper note.

Make it dairy-free. The soup itself contains no dairy. Use olive oil instead of butter in the finishing oil; the result is slightly fruitier but still gives the spices a fragrant finish. Check the vegetable broth label if you need to avoid particular ingredients.

Keep it rustic or add greens. For a more textured soup, blend only about half the pot, or mash some of the lentils against the side with a spoon. You can also stir in 2 cups (60 g) of chopped spinach during the last 2 minutes of simmering; it wilts quickly and changes the appearance and flavor without needing a separate cooking step.

Make the spice level your own. Omit the pepper flakes for a mild soup and let people add them at the table. For a warmer version, add up to ½ teaspoon (1 g) of pul biber to the finishing oil. Avoid increasing the cumin too much, since it can overwhelm the lentils and mint.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. It thickens as it chills, which is normal; stir in a splash of water or vegetable broth when reheating to bring it back to a spoonable consistency. Keep the finishing oil separate if possible and add fresh lemon after reheating for the best flavor.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often until steaming hot throughout, or use a microwave-safe bowl and stir partway through. For food safety, leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Avoid repeatedly cooling and reheating the whole pot. You can freeze the soup in meal-size airtight containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion, thaw in the refrigerator, and reheat thoroughly.

Frequently Asked Questions

Can I use green or brown lentils instead of red lentils?
Red lentils soften and break down quickly, giving this soup its smooth texture. Green or brown lentils stay firmer and take longer to cook, so the result will be more textured and the timing will change. If using them, cook until tender before blending, and add extra liquid as needed; the color and flavor will also be less like the familiar red-lentil version.

Do I need a blender to make Turkish red lentil soup?
No. An immersion blender is convenient, but you can leave the soup chunky or mash it with a potato masher for a rustic texture. For a smoother finish without a blender, simmer the vegetables until very soft and mash thoroughly. A countertop blender also works, provided you blend in small batches and let steam escape safely.

Why is my soup too thick?
Lentils absorb liquid as they cook and continue to thicken the soup as it cools. Stir in hot water or broth a little at a time until it reaches the consistency you prefer. Taste again after thinning, because additional liquid can dilute the salt and spices.

Can I make this soup without tomato paste?
Yes. The paste adds savory depth and a mild tomato note, but it is not essential. Leave it out and proceed with the vegetables and spices, or use 1 tablespoon (16 g) of Turkish red pepper paste if you have it. Pepper paste brings a more pronounced pepper flavor, so check its heat and salt before seasoning the pot.

Can I make it ahead?
Yes. Make the soup up to 3 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat it gently with a little extra broth or water, then prepare the pepper-and-mint oil shortly before serving. Add lemon at the table rather than stirring it into the whole pot in advance.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).