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Authentic Turkish Lentil Soup Recipe served with paprika butter and lemon

Authentic Turkish Lentil Soup (Mercimek Çorbası)

 A smooth, comforting Turkish red lentil soup made with pantry ingredients, gently seasoned with cumin & paprika, then finished with min t& lemon for an authentic restaurant-style flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Cuisine: Turkish
Ingredients Method Notes

Ingredients
  

Soup
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion diced
  • 1 medium carrot diced
  • 1 small potato peeled and diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1½ cups red lentils rinsed
  • 6 cups vegetable stock
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • Salt to taste
  • Black pepper to taste
Traditional Butter Drizzle
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • 1 teaspoon dried mint
For Serving
  • Lemon wedges
  • Extra dried mint
  • Fresh parsley optional
  • Crusty bread or Turkish bread

Method
 

  1. Rinse the lentils thoroughly.
  2. Sauté onion, carrot and potato until softened.
  3. Add garlic and tomato paste.
  4. Stir in spices.
  5. Add lentils and stock.
  6. Simmer until vegetables and lentils are completely tender.
  7. Blend until silky smooth.
  8. Adjust consistency with additional stock if needed.
  9. Prepare paprika-mint butter separately.
  10. Spoon butter over each serving.
  11. Serve immediately with lemon wedges.

Notes

  • Red lentils are traditional because they break down completely, giving the soup its signature silky texture without cream.
  • Potato adds body and rounds out the texture without diluting flavor.
  • Lemon is served alongside rather than mixed into the pot so its brightness stays fresh at the table.
  • For restaurant-quality smoothness, blend longer than feels necessary and thin with warm stock as needed.
  • Store leftovers in the refrigerator and use within 3-4 days.
  • Freezes well for up to 3 months in an airtight container.