Mercimek Corbasi or Turkish Red Lentil Soup

Mercimek Corbasi or Turkish Red Lentil Soup - Mercimek Corbasi or Turkish Red Lentil Soup is a comforting, smooth, and nourishing soup made with red lentils and vegetables. Simmered with warming spices and topped with a chilli butter, it's a staple in Turkish cuisine and is simple to prepare as well as being naturally wholesome and hearty.

The recipe produces a velvety, lightly spiced soup that is rich in glamour yet gently enough for everyday meals. It can be served as a light starter, a warming lunch, or a complete meal with a side of fresh bread or salad.

Why you'll love this recipe

Quick and simple - Ready in 40 minutes
Nutritious - Pack with protein, fibre and natural goodness
Comforting and smooth - Creamy texture
Everyday ingredients - Pantry staples that come together easily
Freezer friendly - Ideal for meal prep or batch cooking

What is Mercimek Corbasi?

Mercimek Corbasi is one of the most well known and well loved soups in Turkish cuisine. 'Mercimek' means lentil and 'Corba' means soup. It is made using red lentils, carrots, potatoes and a little rice and is simmered with tomato paste and spices before being blended to a smooth consistency.

This soup is enjoyed throughout Turkey - in homes, restaurants and cafes. It's hearty enough to be serves as a main meal and light enough to enjoy as an appetiser/starter.

Ingredient Breakdown

Each ingredients in this traditional Turkish soup contributes to its balanced flavour and silky texture.

Here is what you need to make it:

Red Lentils - The heart of this soup. Red Lentils cook quickly, soften easily and create a naturally creamy consistency. They are also a great source of paint based protein and fibre.

Rice - A small amount of Rice adds extra body and helps to thicken the soup.

Onion - Forms the base of the flavour. When sautéed and softened, onions add sweetness and depth.

Garlic - Enhances the flavour of the Lentils and Vegetables with gently warmth.

Carrots - Add colour and sublet sweetness that balances the earthy notes from the Lentils.

Potato - Provides a natural creaminess and thickness once the soup is blended.

Tomato Paste - Adds mild acidity and richness, deepening both colour and flavour. This can be replaced with Tatli Biber Salcasi (mild Turkish pepper paste) or aci biber salcasi (Hot Turkish pepper paste).

Olive Oil and Butter - Used to saute Vegetables and the Butter is combined with Aleppo Pepper to create a flavoured Butter that is poured on top of the Soup. Butter can be replaced with Oil to make it Vegan.

Ground Cumin and Turmeric - Classic Spices that brings warmth and earthiness.

Aleppo Pepper - Adds colour and a gentle heat.

Vegetable or Chicken Stock - Creates the liquid base. Vegetable Stock will keep the soup Vegan.

Lemon Juice - Added at the end to brighten the flavour of the Soup.

Salt and Pepper - Brings flavours together and seasons the soup.

Dry Mint (optional) - Adds aroma and freshness to the soup.

Step by Step - How to make Mercimek Corbasi

Please scroll to the recipe card at the bottom of the page for the full recipe with ingredient measurements:

Step 1 - Prepare the Base

Heat Oil/Butter in a large pot over medium high heat. Add chopped Onions and saute till softened and translucent. Add Garlic and cook for another minute till fragrant.

Step 2 - Add Vegetables and Tomato Paste

Stir in Carrots and Potato. Cook for a few minutes, then add Tomato Paste, Cumin and Turmeric.
Stir until the Tomato paste darkens slightly and becomes aromatic.

Step 3- Add Lentils, Rice and Stock

Add the Lentils and Rice to the pot. Pour in the stock and stir well. Bring to a boil, skim off any foam, reduce the heat to low and simmer gently for 25-30 minutes, or until the Lentils, Rice and Vegetables are soft.

Step 4 - Blend the Soup

Use a stick blender to blend the Soup till smooth.

Step 5 - Season and finish

Taste and season with Salt, Pepper and Lemon Juice.

Step 6 - Make the Aleppo Pepper Butter

Melt the Butter and add the Pepper. Once it sizzles, remove from the heat and pour over the Soup.

Step 7 - Serve

Ladle into bowls, garnish with dried mint is using, some Aleppo Pepper, olive oil and lemon juice. Serve with crusty bread.

Storage and Reheating

Fridge

Allow the soup to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.

Freezer

The soup freezes well. Once cooled, store in an airtight container for up to 3 months. Defrost in the fridge overnight before reheating.

Reheat

Warm on the hob over low heat, stirring occasionally. Add a spats of Water or stock if the soup has thickened too much.

Variations

Spicier - Add a little more Aleppo Pepper or Chilli Flakes
Creamier - Stir in some Cream before serving or Yoghurt
Chunkier - Skip the blending or blend half and leave the rest chunky

FAQs

Can I make Mercimek Corbasi without Rice?

Absolutely!

What type of Lentils should I use?

Use split red Lentils. Green Lentils or Brown Lentils take longer to break down.

Can I make this in a pressure cooker?

Yes you can make it in an instant pot or ninja foodie. Cook on high pressure for 10 minutes then blend.

Is Mercimek Corbasi vegan?

Yes, if you use Veg stock and omit the butter.

Can I add other Veg?

Yes, red pepper, courgette or celery or great options.

Serving Suggestions

Serve hot with:

• Fresh Lemon wedges
• Crusty Bread or as a side to Pide
• A sprinkle of dried Mint or Paprika
• A small side Salad such as Turkish Tomato, Parsley and Red Onion Salad or Sumac Onions.

More Soup Recipes:

Ezogelin Soup - Traditional Turkish Bride Soup

Shorbat Adas - Arabic (Middle Eastern) Lentil Soup

Moroccan Harira - Chickpea & Lentil Soup with lamb

Roast Pumpkin and Sweet Potato Soup

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