Creamy Turkish Red Lentil Soup with Tomato and Cumin.
This comforting Red Lentil Soup, known as Mercimek Çorbası in Turkey, is a beloved classic made with simple ingredients like red lentils, vegetables, and warm spices.
Velvety smooth and deeply flavorful, it’s perfect as a cozy meal starter or a light main dish paired with crusty bread and lemon wedges.
Naturally gluten-free and protein-packed, this traditional Turkish lentil soup is easy to make and incredibly satisfying. The optional spiced butter drizzle adds a rich finish and an extra pop of colour and flavor.
For the Soup:
⦁ 2 tbsp butter
⦁ 4 cups water (1 liter)
⦁ 1 cup red lentils
⦁ 1 finely chopped onion
⦁ 1 potato, finely chopped
⦁ 1 carrot, finely chopped
⦁ ½ tbsp tomato paste
⦁ 1 tsp black pepper
⦁ 1 tsp ground red pepper
⦁ ½ tsp ground cumin
⦁ Salt to taste
For the Optional Butter Sauce:
⦁ 2 tbsp butter
⦁ 1 tsp ground red pepper
1. Sauté the Onions
In a medium pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Add Tomato Paste
Stir in the tomato paste and sauté for another minute to deepen the flavor.
3. Combine Lentils and Vegetables
Add the red lentils, chopped potato, and chopped carrot. Pour in 4 cups of water. Cover the pot with a lid and cook for 30–40 minutes, until the vegetables are soft and the lentils are fully cooked.
4. Blend Until Smooth
Turn off the heat and use a hand blender to puree the soup until silky smooth.
5. Season the Soup
Stir in black pepper, ground red pepper, cumin, and salt. Adjust seasoning to taste. If desired, add ½ to 1 cup of hot water to thin the soup to your preferred consistency.
6. Optional Spiced Butter Drizzle
In a small pan, melt 2 tablespoons of butter and stir in 1 teaspoon of ground red pepper. Drizzle over individual servings of soup just before serving.
🛒 Choosing Ingredients
✔ Red Lentils – Use split red lentils for faster cooking and a naturally creamy texture
✔ Onion & Garlic – Essential base aromatics; sauté for flavor depth
✔ Carrot & Potato – Add subtle sweetness and body to the soup
✔ Tomato Paste – A small spoonful enriches color and adds umami
✔ Cumin & Paprika – Ground cumin is key for the classic flavor; sweet or smoked paprika adds warmth
✔ Broth or Water – Vegetable or chicken broth adds more depth than plain water
✔ Butter or Olive Oil – For sautéing and optional spiced drizzle
✔ Lemon Wedges – Brightens and balances richness when served
👩🍳 Preparation
✔ Rinse Lentils Well – Removes excess starch and prevents gumminess
✔ Chop Evenly – Dice carrots and potatoes small for quicker cooking and smoother blending
✔ Bloom Spices – Sauté cumin and paprika with tomato paste to unlock flavor
✔ Simmer Gently – Cook until vegetables and lentils are soft (20–25 minutes)
🔥 Cooking Techniques
✔ Blending is Key – Use an immersion blender or standard blender for a velvety finish
✔ Optional Straining – For ultra-smooth texture, strain through a fine mesh sieve
✔ Spiced Butter Finish – Sizzle paprika or pul biber in melted butter or olive oil for a classic Turkish topping
🍳 Balancing Flavors
✔ Salt Gradually – Lentils absorb a lot; taste and adjust toward the end
✔ Cumin to Taste – Start small; it intensifies as the soup sits
✔ Lemon Juice at the End – A squeeze brightens the dish and cuts through creaminess
✔ Optional Heat – Add a pinch of pul biber or chili flakes if you like a little kick
📦 Storage
✔ Fridge-Friendly – Lasts up to 4–5 days in an airtight container
✔ Freezes Well – Freeze in batches for easy future meals
✔ Reheat Gently – Add water or broth to thin, as it thickens over time
🍽 Serving
✔ Top With – Spiced butter drizzle, chili oil, or croutons
✔ Serve With – Warm pita, crusty bread, or simit
✔ Finish With – A lemon wedge and a sprinkle of parsley or mint
✔ Perfect For – Cozy dinners, make-ahead lunches, or Ramadan meals