Traditional Turkish Red Lentil Soup
This Mercimek Çorbası has a smooth blended texture with a complex flavor profile of earthy cumin, smoky paprika, and fruity Aleppo pepper heat!
Thick, Tasty, Turkish!
This is not a soup you go to for a variety of texture, but it most definitely is the soup you go to for a variety of flavor!
This flavor profile is complex: it starts with a brightened tang of lemon juice that first hits the palate, followed by the earthy cumin and smoky paprika, with a fruity aftertaste of Aleppo pepper heat.
It has a medium heat that is friendly for those who might be sensitive to spiciness, making this my go to soup to serve for my vegan and gluten-free friends.
Every spoonful is a journey of flavor, and I absolutely love this soup and hope you do too!
What are the health benefits?
This soup combines protein-packed red lentils, anti-inflammatory Aleppo pepper, and antioxidant-rich onions for a heart-healthy, immune-boosting meal that supports digestion, steady energy, and overall wellness.
Nutrition facts per 1 cup serving:
Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Red Lentils
Red lentils are protein and fiber powerhouses that keep you full and may support steady blood sugar. They're loaded with iron and folate, which boost energy. Plus, they're a complete plant-based protein that helps build and maintain muscle.
Aleppo Pepper
Aleppo pepper brings anti-inflammatory compounds and metabolism-boosting capsaicin to your meal. It's packed with vitamin C for immune support and adds flavor without being too spicy. The pepper also helps improve circulation and may even provide natural pain relief.
Onions
Onions are antioxidant superstars that fight inflammation and support heart health. They feed the good bacteria in your gut, boosting digestion and immunity. Plus, they're rich in vitamin C and natural compounds that help lower blood pressure.
What you will need
6-7.5 quart pot
Measuring Spoons
Large Capacity Blender or immersion blender
Two 48 oz Storage Containers
How to Make it Step by Step
1. Gather Ingredients
This soup is packed with flavor! You will need red lentils, a sweet onion, carrot, and a gold potato. The main spice is Aleppo pepper, and while you can replace this Turkish pepper with a bit of paprika and cayenne, I highly recommend just ordering some on Amazon! This is the spice that gives this soup the traditional flavor.
Along with Aleppo you will need some tomato paste, cumin, paprika, salt and black pepper. Lots of veggie broth for this one, and the lemon juice is a must!
2. Cook Onions
Add olive oil, onions, garlic, Aleppo pepper, cumin, paprika, salt, and pepper to a large pot or dutch oven and cook covered on medium-high heat until onions turn translucent, about 5-10 minutes.
3. Add Carrot and Potato
Add carrot, potato, and tomato paste and cook covered for around 5 more minutes.
4. Put it all together
Add vegetable broth, red lentils, lemon juice, and parsley. Bring the pot to a boil over high heat, then reduce the heat to low and simmer covered for 20 minutes, stirring occasionally.
5. Blend it up
Using an immersion blender, blend the soup, or transfer soup to blender in batches and blend until smooth.
5. Cook Turkish Topping (Optional)
I know it’s optional, but you don’t want to miss out on this added flavor! This MAKES the soup!!!
In a small skillet, warm 1/4 cup extra virgin olive oil over medium heat. Add Aleppo pepper, paprika, and minced garlic and cook until the garlic is golden brown and oil turns red. Remove from heat and drizzle the oil on top of soup.
7. Serve!
Once blended, serve 1-cup servings with the Turkish Topping drizzled on top! Add a lemon wedge and some mint to your soup and serve with a side of Turkish pide or flatbread for dipping. Enjoy!
Storage (Because You’ll Want Leftovers)
This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.
For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.
Traditional Turkish Red Lentil Soup
This Mercimek Çorbası has a smooth blended texture with a complex flavor profile of earthy cumin, smoky paprika, and fruity Aleppo pepper heat!
Ingredients
Instructions
- Add olive oil, onions, garlic, Aleppo pepper, cumin, paprika, salt, and pepper to a large pot or dutch oven and cook covered on medium-high heat until onions turn translucent, about 5-10 minutes.
- Add carrot, potato, and tomato paste and cook covered until vegetables are slightly cooked through, around 5 more minutes.
- Add vegetable broth, red lentils, lemon juice, and parsley. Bring the pot to a boil over high heat, then reduce the heat to low and simmer covered for 20 minutes, stirring occasionally.
- Using an immersion blender, blend the soup, or transfer soup to blender in batches and blend until smooth.
- Turkish Topping (optional): In a small skillet, warm 1/4 cup extra virgin olive oil over medium heat. Add Aleppo pepper, paprika, and minced garlic and cook until the garlic is golden brown and oil turns red. Remove from heat and drizzle the oil on top of soup.
Notes
Want it thicker? Add another potato or 1/2 cup more lentils.
Want more flavor? Add some mint and lemon wedges! (Or more pepper if you can take the heat!)
Nutrition Facts
Calories
184Fat
9 gSat. Fat
1 gCarbs
23 gFiber
8 gNet carbs
15 gSugar
4 gProtein
7 gSodium
919 mgCholesterol
0 mgNutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
