This super easy traditional Turkish red lentil soup (Mercİmek Çorbası) recipe is the perfect warming low-calorie lunch or appetiser for dinner.
Turkish people love cooking with red lentils. They’re packed full of nutrients, don’t need to be soaked, cook in 20-30 minutes and are really versatile.
As a famous staple dish of Turkish cuisine, every host loves to share a bowl of their version of Mercİmek Çorbası with their guests. Turkish hospitality always involves food. Even if you just pop by to say hello to your Auntie, you can be sure that you’ll leave with a full belly. If a Turkish speaking person orders dinner at a Turkish restaurant, you can bet that they’ll ask them if they want to try their lentil soup (usually for free) while they wait for the food to arrive.
Every family and restaurant has a slightly different way of making Turkish red lentil soup and each one is delicious. I don’t think I’ve ever had one that I didn’t like. My recipe is a slightly pimped version of the one my Mum has made for my family my whole life. As a kid I used to LOVE ‘yellow soup’ and because it is so easy and quick to make, we usually had it at least once a week. My sisters and I loved to eat it with a slice of buttered toast to dip into it.
Now as a simple-carb concious, ex-fatty adult, I make an even healthier version of this soup and take it to work every day for lunch when I’m cutting down on calories. My parents always add pudding rice and some crushed vermicelli which I swap out for bulgur wheat like I do in my yoghurt, mint and chicken soup recipe.
In my last job I became known as the soup man because I’d always bring in extra to share with my colleagues at lunch time. They all loved it and I loved to share it with them. This recipe is by special request of Lauren – make me proud! 😉
Traditional Turkish Red Lentil Soup
Equipment
- Large saucepan with lid
- Lemon juicer
- Hand blender
Ingredients
- 1 Onion Chopped
- 5 cloves Garlic Chopped
- 1 tsp Olive oil
- 3 small Lemons Juiced
- 1.5 L Hot Water
- 2 Chicken stock cubes
- 300 g Red lentils
- 75 g Bulgur wheat
- 1 tsp Chilli flakes (Pul biber)
- 3 tsp Salt (or to taste)
- 1 tsp Pepper (or to taste)
Instructions
- Sauté the chopped onion with the garlic using a dash of olive oil
- Add one tsp of salt and pepper and the chilli flakes
- Add half of the lemon juice
- Add the lentils and bulgur
- Add the hot water and stock cubes
- Simmer on a low heat for 30 mins with the lid on.
- Blend the soup to your desired consistency (I like mine totally smooth) and add more salt and lemon juice to your taste. I add another two tsp salt personally, but you should do it to your taste preference. Remember to add it in slowly. It's always easy to add more, but you can't take it away!
Notes
- Swap the chicken stock for vegetable to make it vegan
- Add 3 bay leaves while cooking for a more aromatic taste (but remember to remove them before blending!).
- Add tomato purée or chopped tomatoes.
- Add a teaspoon of cumin.
- Add spinach for extra protein.
- Add some diced carrot.
7 thoughts on “Traditional Turkish Red Lentil Soup”
Made this today, it is so delicious. My Syrian husband was very impressed and they have a similar lentil soup tradition so it’s a real compliment coming from him. Also really easy to make, I will definitely be making it more regularly.
That’s great to hear! So glad you’re both enjoying it 🙂
So good! I mix it up with celery, lardons & chillis. Purée it good & make lots. Keeps me going in delish snacks for a few days or so. Baulked at the lemon but I’m gonna try!
The lemon is the main flavour! You have to try it at least once… Great to see you experimenting though – keep it up!
Loved this recipe. Super simple, quick and packed with flavour. Plus I had everything I needed in my store cupboard- great dish to remember for when I’ve run out of fresh food. Particularly enjoyed the lemon which I’ve never had in that context. Kept the soup really bright and fresh. Total winner.
That’s so great to hear – thanks Matt!
Im making weekly now. Vary it up with celery, chilli’s, lardons, nice bit of butter. Hesitate to make with lemon but I’ll bite the pips and try. Soooooooo delish & filling! Make loads & keep in the fridge as a handy snack. Equally good cool or cold