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Vegetarian, Maghreb and Middle East

Turkish red lentil soup with bread

Mercimek çorbası is a Turkish red lentil soup spiced with cumin and blended until velvety smooth. For 4 people, it takes 35 minutes and is very easy to make, at about €1.00 per person. The key is pouring the hot chili butter over the soup right before serving and adding a squeeze of lemon at the table.

A mercimek çorbası, the velvety red lentil soup spiced with cumin, finished with chili butter and a squeeze of lemon.

Turkish red lentil soup with bread
Total time
35 min
Difficulty
Very easy
Cost per person
€1.00
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Mercimek çorbası is that bright orange soup you find on every Turkish restaurant menu, the one you order without thinking twice because it warms you up instantly. Red lentils cook fast and break down on their own in the broth, so you don't need any cream or flour to get that smooth, velvety texture. Cumin gives it a warm, unmistakable background flavor.

This is an easy weeknight soup, the kind you make on a fall evening when it's already dark by 7pm and you don't want to think too hard about dinner. Kids tend to like it because it's smooth and mild, while adults enjoy spooning on the chili butter at the table, each to their own taste. With bread for dipping, it works as a full meal on its own.

The ingredients

4 people

Pantry

  • Red lentilsoften in the pantry 300 g
  • Cuminoften in the pantry 1 tsp
  • Dried mintoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Carrot 2
  • Potato 1
  • Lemon 2

Dairy

  • Butter 40 g

Bakery

  • Baguette 1

Allergens Gluten, Lactose

The step by step recipe

  1. Dice the onion, carrot and potato.

    Even dice cook at the same rate.

  2. Cook the vegetables with the rinsed lentils in 1.2 liters of water and the cumin. 25 min

    Red lentils break down on their own, that's what makes the soup creamy.

  3. Blend the soup until perfectly smooth, then season with salt and pepper.

    Add a little water if it's too thick.

  4. Melt the butter with the chili powder and dried mint. 2 min

    Don't let the butter brown.

  5. Serve the soup with the chili butter, a lemon wedge and bread.

    Squeezing lemon into the bowl changes everything.

Our tips to get it right

  • Rinse the red lentils well under cold water before cooking, this removes starch that could cloud the broth.
  • Blend the soup while it's still hot, it turns out smoother and easier to work with than once it cools down.
  • Taste before adding salt, the lentils and potato mellow the flavors a lot and the soup often needs more salt than you'd expect.

The variations

  • Swap the butter for olive oil for a dairy free version, the flavor stays very close to the original.
  • Add a diced tomato with the vegetables for a soup that's a bit brighter and more colorful.
  • For kids who don't like spice, serve the chili butter on the side in a small dish and let everyone add their own amount.

What to serve it with

  • Flatbread or baguette for dipping
  • A cucumber and mint salad
  • A hot cup of black tea

Storage

The soup keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, before adding the chili butter. Reheat gently on the stove, adding a splash of water if it has thickened.

Questions about this dish

Can I use green lentils instead of red lentils?

Green lentils don't break down the same way and need a longer cooking time. The texture will be less smooth, so you'll need to blend longer or add a bit more water.

Do red lentils need to be soaked before cooking?

No, red lentils don't need soaking, which is exactly what makes this soup so quick to make. A quick rinse under cold water is enough.

Can this soup be made ahead?

Yes, make the blended soup ahead and save the chili butter for serving time. Reheat gently and add the hot butter right before serving to keep its full flavor.

How do I make this milder for kids?

Serve the chili butter on the side instead of mixing it into the soup. Everyone can then add as much as they want directly to their own bowl.

How long does it take to make a Turkish red lentil soup with bread?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Turkish red lentil soup with bread?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Turkish red lentil soup with bread cost?

About €1.00 per serving, or €4.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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