Warm, comforting and delicious, this Turkish Red Lentil Soup (Mercimek Corbasi) is an incredibly easy, accessible and affordable recipe to make any time of year, but especially during the month of Ramadan to break your fast. The soup is garnished with tangy lemon, fresh cilantro and a gorgeous Aleppo pepper infused olive oil. Best of all, it is ready in under 30 minutes!
Serve it as an appetizer with a side of Lebanese pita bread, Ramazan Pidesi (Turkish Pide Bread) or Taboon (flatbread).
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What is Mercimek Corbasi?
Mercimek çorbası, or lentil soup, is a beloved traditional Turkish soup recipe with a long history in the region. Lentils have been a staple food in the Middle East and Mediterranean for thousands of years, and their use in soups likely dates back to ancient times.
The recipe has been adapted and modified from the original in other parts of the region. I would consider it a Levantine recipe too. For example, I grew up eating this humble and simple soup not knowing its history. I knew it only as adas soup (“adas” is the Arabic word for lentils).
It was a staple Ramadan recipe, but works well during the winter months too! This delicious recipe is perfectly creamy without the addition of cream, making it completely vegetarian (and vegan if you choose a vegetable broth).
Ingredients
Humble pantry ingredients made this soup accessible and affordable.
- Red Lentils: This recipe should only be made with red lentils. I don’t recommend using any other type.
- Vegetables: A classic combination of celery, carrot and onion form the basis for the soup. A potato helps add some heftiness to the soup. If you prefer a lighter soup, you can omit the potato.
- Broth: You can choose to use chicken broth or vegetable broth. I don’t recommend using a stronger flavored broth. Try my Middle Eastern style chicken broth. Alternatively, you can use water and add some bouillon powder.
- Tomato Paste: I use a bit of tomato paste mostly to ensure the final product is bright orange. It doesn’t add much in terms of flavor, so you can skip it. I recommend you use tomato paste in tubes as opposed to cans. The problem with canned tomato paste is that you have to use it pretty quickly (or freeze it). A tube is easy to use and will tray fresh in the fridge for a long time. Try my Kofta Meatball in Tomato Broth Soup.
- Ginger: This is not a traditional addition to the soup, but I like adding a bit of grated ginger for a subtle heat and warm flavor. You can keep the soup more traditional and leave the ginger out.
- Fresh herbs: I grew up eating this soup garnished with cilantro, but feel free to use fresh parsley too.
See the recipe card for full information on ingredients and quantities.
How to Make this Mercimek Corbasi Recipe
A standard soup recipe with simple and easy-to-follow steps. I recommend you read through all the steps once before starting so you know what to expect.
Step 1. Sautee Aromatics. To a large pot set on medium heat, add olive oil, onions, carrot, celery, potato, minced garlic, cumin, grated ginger and a big pinch of salt (Image 1). Sautee on medium until soft (Image 2).
Step 2. Add tomato puree. To the same pot, add the tomato puree and stir to combine. Sautee for 2-3 minutes so that the tomato puree can get some caramelization (Image 3).
Step 3. Add lentils and broth. Add the rinsed lentils and broth to the pot and bring to a boil (Images 4 and 5).
Step 4. Simmer. Cook for 20-25 minutes until the lentils and potatoes are tender. Set aside to cool slightly (Image 6).
Step 5. Blend. Using an immersion blender, blend the soup until there are no longer any large chunks. It doesn’t have to be completely smooth (Images 7 and 8).
Step 6. Adjust seasoning. Taste and adjust the seasoning to your liking (Image 9).
Step 7. Make chili oil. In a small skillet or frying pan set on medium-high, fry Aleppo chili flakes with a little olive oil. Swirl and stir. Be careful not to burn the chili peppers (Image 10).
Step 8. Serve. Serve your soup with fresh cilantro and a drizzle of the chili oil. A big squeeze of lemon is a must (Image 11)!
Mercimek Corbasi Video Tutorial
Expert Tips
- Inspect the lentils: When rinsing the red lentils under cold water, inspect them well to make sure that there aren’t any little stones. Sometimes small stones make it though the packaging process. No one wants to break a tooth on a small stone.
- Blend in batches. If you don’t have an immersion blender (affiliate link), you will have to blend the soup in batches in a standard blender. I recommend you let the soup cool quite a bit before blending as hot soup in a blender can cause a dangerous mess. Blend in batches, making sure the insert of your blender lid is removed, and cover it with a kitchen towel to protect from splashing. I recommend you use an immersion hand blender though, as it’s safer and will save you the trouble of washing another pot or appliance.
Recipe FAQs
Yes! This delicious soup is excellent for making in advance and meal prep. It will last 3-4 days in an airtight container in the fridge. I also like to store it in glass mason jars.
Store leftovers in a glass container for up to 4 days. Don’t use plastic containers as they will get stained. Glass is preferable.
Yes, this is an excellent recipe for freezing. Freeze individual servings in freezer-safe containers, wide-mouth mason jars or freezer bags. Thaw the soup overnight in the fridge or if you’re in a rush, you can use a microwave.
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Recipe Card
Mercimek Corbasi (Turkish Red Lentil Soup Recipe)
Ingredients
- 4 tablespoon Olive oil - Divided
- 2 Celery stalks - Trimmed and Chopped
- 1 Onion - Peeled and Chopped
- 1 Carrot - Peeled and Chopped
- 1 Potato - Peeled and Chopped
- 2-3 Garlic cloves - Minced
- 1-2 tablespoon Fresh ginger - Grated or minced
- 1 teaspoon Ground cumin
- Kosher salt and black pepper
- 2 tablespoon Tomato paste
- 1 cup Red lentils - Rinsed and picked over
- 4-5 cups Chicken or vegetable broth
- 1 tablespoon Turkish red pepper flakes or Aleppo pepper flakes
- Garnish with chopped cilantro, lemon wedges
Instructions
- Sautee Aromatics. To a large pot set on medium heat, add 2 tablespoons of olive oil, celery, onions, carrot, potato, minced garlic, ginger, cumin, and a big pinch of salt and cracked black pepper. Sautee on medium until soft, 4-5 minutes.
- Add tomato paste. To the same pot, add the tomato paste and stir to combine. Sautee for 2-3 minutes so that the tomato paste can get some caramelization.
- Add lentils and broth. Add the rinsed lentils and broth to the pot and bring to a boil.
- Simmer. Reduce to medium-low heat and cook for 20-25 minutes until the lentils and potatoes are tender. Set aside to cool slightly for 5 minutes.
- Blend. Using an immersion blender, blend the soup until there are no longer any large chunks. It doesn’t have to be completely smooth.
- Adjust seasoning. Taste and adjust the seasoning to your liking.
- Make chili oil. In a frying pan set on medium-high, fry 2 tablespoons of olive oil with 1 tablespoon of chili flake. Swirl and stir. Be careful not to burn the chili peppers. This will take 30-60 seconds.
- Serve. Serve your soup with fresh cilantro and a drizzle of the chili oil. A big squeeze of fresh lemon juice is a must!
Video
Notes
- Red Lentils: This recipe should only be made with red lentils.
- Vegetables: A classic combination of celery, carrot, and onion form the basis for the soup. A potato helps add some heartiness to the soup. If you prefer a lighter soup, you can skip the potato.
- Broth: Choose chicken stock or vegetable stock. It's up to you.
- Ginger: This is not a traditional addition, but I like adding a bit of grated ginger for a subtle heat and warm flavor. You can keep the soup traditional and leave the ginger out.
- Tomato Paste: I use a bit of tomato paste mostly to ensure the final product is a bright orange color. It doesn’t add much in terms of flavor, so you can skip it too.
- Fresh herbs: I grew up eating this soup garnished with chopped cilantro, but feel free to use parsley too.
- Chili flakes: Using chili flakes is optional. You can use Turkish pul biber, Aleppo or regular chili flakes.
MDM says
Absolutely delicious! My new favorite iteration of lentil soup. The Aleppo pepper oil is so simple and adds delightful color and dimension.
Luay Ghafari says
Thank you so much! Glad to hear that!