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Turkish Lentil Soup is full of warm, rich spices with a hint of spice. This soup is a perfect for a plant-based meal. Red lentils are simmered with red lentils, bulgur, vegetables, garlic, spices, diced tomatoes and lemon juice. If you are meal-prepping this is great soup for that and can be frozen for later.
This Turkish lentil soup, known as mercimek corbasi, comes together in about 35 minutes with red lentils, vegetables, garlic, and a warm blend of Aleppo pepper, paprika, cumin, and coriander. Simmer everything until the lentils break down, then blend it partly or fully depending on how creamy you like it. The result is a velvety, protein-rich soup that’s naturally vegan and freezes beautifully for meal prep.
I grew up with lentil soup as a staple, and this Turkish version leans on dried mint and Aleppo pepper for a flavor that’s warm without being heavy. A squeeze of lemon and a side of crusty bread or pita is really all it needs. It’s one of my go-to soups for a busy week since it reheats well and only gets better after a day or two in the fridge. Many of you have made some of my lentil soups like this Moroccan-style Carrot and Red Lentil Soup, Lebanese Lentil Soup and this Lemon Lentil Soup.
Why This Recipe Works
Red lentils break down naturally as they simmer, which is what gives this soup its signature velvety texture without any cream or flour. Blending only half the soup, instead of all of it, keeps some texture from the carrot and tomato while still giving you that classic creamy mercimek corbasi consistency.
Sautéing the warm spices with the vegetables before adding the liquid blooms their flavor, so the soup tastes rich rather than flat. A drizzle of Aleppo pepper oil at the end, a technique rooted in Middle Eastern and Turkish cooking alike, adds a final layer of warmth and color that plain crushed red pepper on top doesn’t deliver on its own.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Red onion, bell pepper, and carrot. These form the aromatic base. Dice them small so they soften quickly and blend easily if you choose to puree the soup.
- Dried mint. This is one of the defining flavors of mercimek corbasi. Don’t swap in fresh mint here, dried has a more concentrated, earthy flavor that holds up through cooking.
- Aleppo pepper. Brings gentle heat with a slightly sweet, fruity note rather than sharp spice. It’s a staple in Middle Eastern cooking and gives this soup real depth. Cayenne pepper works in a pinch, but use less since it’s spicier.
- Paprika, cumin, and coriander. This trio builds the warm, savory backbone of the soup. Sweet paprika keeps things mellow, but smoked paprika works if you want a deeper, smokier flavor.
- Diced tomatoes and tomato paste. Tomato paste adds richness and a slightly concentrated tang, while the diced tomatoes bring texture and acidity to balance the lentils.
- Red lentils. These break down as they simmer, which is what gives the soup its naturally creamy texture without any added cream or flour. Rinse them well before cooking.
- Bulgur wheat. Optional, but it adds a little extra heartiness and texture. Leave it out or swap in another grain if you want a gluten-free version.
Recipe Variations
- Vegetables: You can add additional vegetables to this soup too. Some options are bell peppers, cauliflower, jalapeños for spice, zucchini, potatoes or sweet potatoes.
- Beans: Try adding beans to accompany the lentils in this soup. Two options I love to use are chickpeas or white beans.
- Herbs: Fresh herbs are a great addition to this soup! ariety of fresh herbs like dried mint, basil, parsley or dill.
- Grain: Sometimes I like to add a grain to my soups. You can try brown rice, white rice or quinoa.
- Meat: If you want to add meat to your soup try adding sausage, diced chicken, ground pork or even some crispy bacon.
- Blend: I like red lentils because they break down and become soft. With this soup I blend it with a hand held immersion blender. I blend all of the soup but some people prefer to just blend half of the soup.
Want to turn this into a protein rich dish? Try this simple chicken and lentil soup or for a vegan version try this slow cooker vegan lentil soup.
How to Make this Turkish Lentil Soup Recipe
Step 1. Saute vegetables: In a large pot heat the olive oil over medium heat. Add the garlic and saute for 2 minutes. Add the onion and sauté for 2 more minutes. Add the red bell pepper, carrot, mint, aleppo pepper, paprika, cumin and coriander. Sauté for 3 minutes.
Step 2. Add the remaining ingredients: Add the diced tomatoes, tomato paste, washed lentils, vegetable stock and the bulgur {or grain of your choice or leave it out}.
Step 3. Simmer: Simmer on low heat for 20 minutes, or until lentils and bulgur are tender.
Step 4. Blend: You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a hand blender or regular blender to create a creamy texture. Sometimes I blend half and keep half chunky with a handheld blender, countertop blender or stick blender.
Step 5. Serve and garnish: Serve the soup with fresh parsley or cilantro, mint, crushed red pepper and a squeeze of fresh lemon juice.
Common Mistakes to Avoid
- Skipping the lentil rinse. Red lentils can carry excess starch and debris. Rinse until the water runs mostly clear for the cleanest flavor.
- Blending the soup while it’s too hot. If using a countertop blender instead of an immersion blender, let the soup cool slightly first to avoid pressure buildup.
- Under-seasoning after blending. Blending mutes seasoning slightly, so taste and adjust salt and Aleppo pepper again once the soup is smooth.
- Skipping the lemon. A squeeze of fresh lemon at the end balances the richness of the spices and is what makes this soup taste authentic.
- Simmering too long after the lentils are tender. Extra time on the heat can make the soup gluey rather than creamy once blended.
Storage and Freezing Instructions
- Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over low heat or in the microwave, adding a splash of broth or water if it has thickened.
- This soup freezes well, making it a great meal-prep option. Let it cool completely, then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQ
Either works. Blending it fully gives the classic silky mercimek corbasi texture. Blending only half keeps some bite from the carrots and tomatoes while still giving you a creamy base.
Yes. The bulgur is optional and mainly adds a little extra texture and heartiness. You can leave it out entirely or swap in another grain like rice or farro.
Cayenne pepper works as a substitute, starting with about a quarter of the amount since it’s spicier. Regular crushed red pepper flakes also work in a pinch, though the flavor will be a bit more one-note.
It’s naturally vegan as written. To make it gluten-free, simply leave out the bulgur or swap it for a gluten-free grain like rice or quinoa.
More Lentil Soup Recipes
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Turkish Lentil Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 red onion, diced
- 1 red bell peppers, seeds removed, diced
- 1 large carrot, peeled and diced
- 1 tablespoon dried mint
- 1 teaspoon Aleppo pepper , or ¼ tsp. cayenne pepper, plus more to taste
- 1 tablespoon sweet paprika , {if you like a smoky flavor smoky paprika}
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1 – 15 ounce diced tomatoes
- 3 tablespoons tomato paste
- 1 1/2 cups split red lentils, rinsed
- 4 cups vegetable broth
- 1/4 cup bulgur, {or grain of your choice} optional
- Fresh parsley or cilantro , for garnish
- Fresh mint , for garnish
- Crushed red pepper, for garnish
- Lemon wedges , for serving
Instructions
- In a large pot heat the olive oil over medium heat. Add the garlic and saute for 2 minutes.
- Add the onion and saute for 2 more minutes.
- Add the red bell pepper, carrot, mint, aleppo pepper, paprika, cumin and coriander. Saute for 3 minutes.
- Add the diced tomatoes, tomato paste, lentils, broth and the bulgur {or grain of your choice or leave it out}.
- Simmer on low heat for 20 minutes, or until lentils and bulgur are tender.
- You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
- If you like a smooth texture you can strain the soup after you blend it.
- Serve the soup with fresh parsley or cilantro, mint, crushed red pepper and a squeeze of fresh lemon juice.
Notes
- Rinse the lentils until the water runs mostly clear before adding them to the pot for the cleanest flavor.
- Other vegetables that work well here include russet potatoes, zucchini, or celery.
- Swap the bulgur for farro, brown rice, quinoa, or freekeh, or leave it out entirely for a gluten-free version.
- For extra flavor, warm a tablespoon of olive oil with a half teaspoon of Aleppo pepper and drizzle it over each bowl before serving.This soup freezes well for up to
- This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Flavorful and an easy soup to make
I made this tonight and it was delicious! I blended part of it so it was not as chunky. Will definitely be making this again! 🙂
So glad you liked it! I like blending half too!