Turkish red lentil soup is a blended smooth soup prepared with veggies, red masoor lentils and selected spices.
A topping made of olive oil, chili and mint, takes this soup to a whole new level.
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The Turkish lentil soup is stuffed with flavors, and you can make the Mediterranean lentil soup at home from scratch within 30 minutes in just one pot!
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I came across this red Turkish lentil soup recipe ages ago via the Turkish diaspora in Austria and Germany.
Some of the Turkish run Dōner/Kebap stalls also offer more than just shawarma style stuffed flatbread and koftas. That is how I fell in love with this red lentil soup.
🧅 Ingredients
Here is what you need in a nutshell. Please refer to the printable recipe with measurements for details further below.
- Red Lentils — aka Masoor dal. Get the split ones or whole variety. Split masoor lentils are better because they cook through faster. You can buy these lentils in all major supermarkets but also in Indian grocery stores.
- Garlic, fresh
- Onion
- Tomato
- Carrot
- Olive Oil
- Paprika — sweet or smoked Paprika
- Cumin Seeds, ground
- Tomato Sauce (optional)
- Vegetable Broth — or Concentrated Stock or Bouillon cube mixed in Warm Water.
For the topping, which you shouldn't skip because it adds so much flavor, use the following ingredients:
- Olive Oil
- Chili Flakes — aka crushed red pepper. Aleppo pepper is a great option!
- Mint — fresh and chopped
🔪 How to make it?
Step 1
Rinse and soak lentils.
Prep vegetables.
Step 2
Sauté onion and vegetables and stir in seasoning.
Step 3
Stir in strained lentils and broth.
Step 4
Mix and then simmer until the lentils are soft.
Step 5
Blend to a smooth soup with an immersion blender.
Step 6
Take from the heat and stir in lemon juice, pepper, and salt.
Pour soup into bowls or soup plates and top with olive oil, chili flakes and freshly chopped mint.
📖 Recipe
Turkish Red Lentil Soup Recipe
Ingredients
The Soup
- 1 Cup Red Split Lentils also called Masoor Dal
- 2 Pieces Garlic Cloves
- 1 Onion
- 1 Tomato
- 1 Carrot
- 1-2 Tablespoons Olive Oil
- 1 Teaspoon Paprika
- ½ Teaspoon Cumin Seeds Ground
- 1 Tablespoon Tomato Sauce optional
- 3 Cups Water mixed with concentrated Stock or veg broth
- 1 Tablespoon Lemon Juice freshly squeezed
- ¼ Teaspoon Black Pepper Ground
- To Taste Salt
The Topping
- 1-2 Tablespoon Olive Oil
- Red Chili Pepper Flakes as per your needs
- a few Mint Leaves
Instructions
For the Soup
- Rinse lentils well and keep soaking for at least 5–10 minutes while you prepare the vegetables. The longer you soak the lentils (20-30 mins), the better, as it cuts cooking time and helps in the digestion.1 Cup Red Split Lentils
- Prepare veggies. Chop garlic, slice onion, dice tomato and slice carrot.2 Pieces Garlic Cloves, 1 Onion, 1 Tomato, 1 Carrot
- Chop Mint and keep aside. This will be a garnish.a few Mint Leaves
- Heat up a pot with the olive oil and sauté onion over a medium heat setting until soft.1-2 Tablespoons Olive Oil, 1 Onion
- Then stir in the garlic, tomato, and carrot and cook for 2–3 minutes while stirring occasionally.2 Pieces Garlic Cloves, 1 Tomato, 1 Carrot
- Reduce the heat or take the pot from the heat. Season with paprika and cumin powder, and add a tablespoon of tomato paste.1 Teaspoon Paprika, ½ Teaspoon Cumin Seeds Ground, 1 Tablespoon Tomato Sauce
- Take back to the heat or increase to a medium heat setting. Stir-cook the whole content for 1–2 minutes.
- Strain lentils. Pour the lentils into the pot with the broth.1 Cup Red Split Lentils, 3 Cups Water mixed with concentrated Stock
- Mix the whole content well and cook for 10–15 minutes over a medium-high heat setting. The lentils will fill out the pot, and they are done cooking when they are soft.
- Blend with a hand blender into a smooth soup without pieces and bits.
- The soup should be still hot, but not over a heating source. Stir the lemon juice into the soup. Season with salt and black pepper to taste.1 Tablespoon Lemon Juice, ¼ Teaspoon Black Pepper Ground, To Taste Salt
For the Topping
- Pour the hot soup into serving bowls and garnish with olive oil, chili pepper flakes, and freshly chopped peppermint.1-2 Tablespoon Olive Oil, Red Chili Pepper Flakes, a few Mint Leaves
Notes
- Lentils should always be rinsed a few times with clear water to get rid of impurities. This also helps your digestion later.
- You get whole red masoor lentils or split red masoor lentils. Try to get the split ones because they cook faster, but the whole ones are fine too.
Equipment
- Hand Blender
Nutrition
🍴 Serving Ideas
I serve this soup as a lighter dinner meal with bread and occasionally a side dish salad.
A flatbread such as a za'atar bread compliments this lentil soup. But you can get a toasted garlic bread too or a baguette.
I think a middle eastern dip can be a great addition, such as a Labneh or a Hummus.
A light vinaigrette-based side dish salad such as a shredded carrot salad, green lettuce salad or easy kohlrabi salad compliments the red lentil soup really well.
🍱 Storage
You can keep soup leftovers in an airtight container in your fridge for up to 5 days.
This soup can be frozen in batches for busy work days. Thaw it overnight in the fridge, or in the microwave, or over the stove-top in a pan.
The topping can be added just before the serving and shouldn't be frozen with the soup.
📕 What is Turkish lentil soup?
The main ingredient of a Turkish lentil soup is the split red lentils (masoor dal lentil variety).
This particular red lentil soup is cooked and then blended into a smooth soup.
While the soup ingredients might vary across Türkiye, depending on the region and ethnicity, the Turkish red lentil soup is always blended into a smooth soup.
Lentils, Tomato, Garlic, and Onions are the main ingredients of the Turkish cuisine and these ingredients are commonly used in this soup as well.
In a nutshell, the Turkish lentil soup incorporated local ingredients from Türkiye, reflecting the Mediterranean cuisine beautifully with a touch of middle eastern flair.
Similar soups can be found in countries in the area, such as Lebanon and Syria.
🇹🇷 What is this soup known as in Türkiye?
In Turkish, the famous lentil soup is known as mercimek çorbası.
Mercimek (pronounced as maertschimek) means lentils, and çorbası (pronounced tschorbasi) means soup in general.
👁️ More Plant-Based Lentil Soups
This soup is delicious and so quick and easy to make
Thank you for your feedback Susan.
Does it freeze well? I’m definitely attempting this recipe today. I’ve been craving this soup for years since I used to work next door to a Turkish restaurant and became friends with the chef/owner. And should I add the lemon when I’m going to serve or add it in during the end of the cooking process? Making ahead to have for the next few days and freeze the rest.
Yes, the Turkish soup freezes well. I recommend preparing the soup as per recipe instructions, but without adding the lemon juice, and then freeze it in batches in food glass containers. Just take it out of the freezer when you want to eat it and reheat in the oven or microwave without the lid. Once hot, add the lemon juice to your soup and the olive oil, mint, chili pepper flakes garnish. Adding the lemon juice after it cooked while it's still hot is better because you want the fresh citrus notes in your soup. The flavor profile of lemon juice tends to change when heated further.
super good
the best soup i ever eat...:):)
Wow that's awesome! So happy to read that you loved the soup. 🙂
SUPER tasty! I have never soaked the lentils before but it really quickens the process! loved it!!!!!
That's awesome Diana, thanks for your feedback.
Soaking lentils can really speed up things in the kitchen. 🙂
I have never soaked my lentils, interesting that you do. They have become a staple over the years because they are so nutritious and so easy to prepare. This looks like a tasty recipe to add to my repertoire.
Hi Eva,
It depends on the lentils. Red lentils at times don't need soaking (explained in the post) however not soaking them can prolong the cooking time. I have tried it with and without soaking and I prefer the result after leaving them to soak, as they tend to be softer. Sometimes you have no choice and you need to keep the red split lentils to soak because they are either older (and with age, they get harder) or they are less processed. For example, localy grown red split lentils in India almost always need soaking as they tend to be a bit harder. Whenever I would want to make this dish in Austria, I would have to get red split lentils from the organic range as they are not commonly available and those I had to always soak too because they were stone hard. In fact, I remember having to cook them longer too.
I just love lentils, they are so much quicker to cook than pulses, but they add the same body to dishes.
This soup sounds delicious. As the weather cools here in Australia I will be getting out my pressure cooker and giving this a go.
This Turkish soup sounds so satisfying and cozy. The warm spices and hearty lentils make for a delicious meal!