Name: Turkish Lentil Soup
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Cuisine: Turkish
Ingredients: 2 tbsp extra virgin olive oil, plus 3 tbsp for garnish; 1 yellow onion, chopped; 3 garlic cloves, minced (divided); 2 carrots, peeled and chopped; 1 russet potato, peeled and diced; 1 tsp kosher salt (or to taste); 1 tbsp tomato paste; 6 cups low-sodium vegetable broth (or chicken broth); 1 tsp Aleppo pepper, plus more for garnish; 1 tsp ground cumin; 1/2 tsp ground coriander; 1 cup red lentils, picked over and rinsed; 1 lemon, cut into wedges

Turkish Red Lentil Soup, or Kırmızı Mercimek Çorbası, is a velvety, deeply flavorful soup that’s as comforting as it is nourishing. Made with red lentils, vegetables, and warming spices like cumin and Aleppo pepper, this classic Turkish recipe is naturally gluten-free and vegan-friendly. With just 30 minutes and a handful of pantry staples, you can whip up this wholesome dish that’s perfect as a cozy appetizer or a satisfying meal on its own.

Why You’ll Love This Recipe

Quick and easy: Ready in about 30 minutes with minimal prep.
Nutritious and filling: Packed with protein and fiber from red lentils.
Creamy without cream: Red lentils break down to create a naturally smooth texture.
Naturally gluten-free and vegan: Just use vegetable broth instead of chicken broth.
Flavorful and warming: Features classic Turkish spices like Aleppo pepper and cumin.
Perfect for meal prep: Keeps well in the fridge and freezes beautifully.
Customizable: Can be made thicker or thinner to your liking.
Budget-friendly: Uses affordable, simple ingredients.
Great for cold days or sick days: Comfort in a bowl.
Versatile: Enjoy as a starter or main dish with bread or salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Extra virgin olive oil
Yellow onion, chopped
Garlic cloves, minced
Carrots, peeled and chopped
Russet potato, peeled and diced
Kosher salt
Tomato paste
Low-sodium vegetable broth (or chicken broth)
Aleppo pepper
Ground cumin
Ground coriander
Red lentils, picked over and rinsed
Lemon, cut into wedges

Directions

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the chopped onion, 2 minced garlic cloves, carrots, and diced potato. Season with salt and sauté until vegetables are softened, about 5 to 7 minutes.
Stir in the tomato paste and mix until all vegetables are coated.
Pour in 6 cups of broth, then add 1 teaspoon Aleppo pepper, cumin, coriander, and the rinsed red lentils. Stir well.
Bring the mixture to a boil for 4 to 5 minutes, then lower the heat and simmer partially covered for 15 to 20 minutes, stirring occasionally. Add more broth if the soup thickens too much.
Once lentils and vegetables are tender, remove from heat and use an immersion blender to blend until smooth and creamy. Alternatively, use a countertop blender in batches, ensuring steam can escape.
In a small skillet, warm 3 tablespoons of olive oil over medium heat. Add remaining Aleppo pepper and the last garlic clove. Cook briefly until garlic is golden and oil is infused with the spice.
Drizzle the flavored oil over the soup.
Serve hot with lemon wedges on the side.

Servings and timing

Servings: 6
Prep time: 5 minutes
Cook time: 27 minutes
Total time: 32 minutes

Variations

Spice it up: Add a pinch of cayenne or chili flakes for more heat.
Make it richer: Stir in a spoonful of coconut cream or cashew cream if you like a richer soup.
Add greens: Toss in a handful of spinach or kale before blending for added nutrients.
Use sweet potatoes: Substitute russet potato with sweet potato for a sweeter, more earthy twist.
Garnish differently: Top with fresh parsley, paprika oil, or croutons instead of garlic oil.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Let the soup cool completely, then freeze in individual portions for up to 3 months.
To reheat: Warm on the stove over medium heat, adding a splash of broth or water to thin if needed. Microwave-safe containers work fine too—just stir halfway through.

FAQs

What makes Turkish red lentil soup creamy without cream?

The red lentils break down completely during cooking, creating a naturally creamy consistency without any dairy.

Can I use green or brown lentils instead?

Red lentils are best for this recipe due to their quick-cooking and creamy nature. Other lentils won’t provide the same texture.

Is this soup vegan?

Yes, if you use vegetable broth instead of chicken broth, it is 100% vegan.

Can I skip the potato?

Yes, the potato adds extra thickness but the soup will still be creamy thanks to the lentils.

What is Aleppo pepper, and what can I use instead?

Aleppo pepper is a mild, slightly sweet chili pepper. If unavailable, use a mix of smoked paprika and a touch of cayenne.

How do I make the soup thinner?

Just add a little extra broth or water during blending or reheating to adjust the consistency.

Can I make this soup ahead of time?

Absolutely. It stores and reheats very well, making it perfect for meal prep.

What should I serve with this soup?

It pairs wonderfully with warm pita, crusty bread, or a fresh Turkish salad like piyaz.

Is it safe to blend hot soup in a blender?

Yes, but let some steam escape by removing the center fill cap and covering with a towel to avoid pressure build-up.

Does this soup freeze well?

Yes, it freezes beautifully. Portion it out for easy future meals and thaw overnight in the fridge before reheating.

Conclusion

Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) is the perfect combination of simplicity, comfort, and nutrition. With a velvety texture, rich spices, and bright lemony finish, it’s a dish you’ll return to time and time again. Whether served as a warming appetizer or a hearty meal, this soup is a wholesome, flavor-packed choice for any occasion.

Turkish Lentil Soup