Silky, deeply flavoured red lentil soup with paprika butter — Turkey's most beloved everyday soup.
Mercimek çorbası is the soup that every Turkish household makes weekly. Red lentils break down completely into a smooth, velvety purée without any blending required, creating a naturally thick, satisfying soup that is both deeply nourishing and incredibly simple to make. The final flourish — a sizzle of butter with sweet paprika and dried mint poured over the top — transforms a humble bowl into something special. The flavour foundation is built with onion, garlic, and cumin, which give the lentils a warm, earthy depth. Carrots add sweetness and help with the smooth texture. Turkish red pepper paste (biber salçası) is the secret ingredient that gives the soup its signature colour and gentle heat — though tomato paste makes a good substitute. Serve with a squeeze of lemon (essential — it brightens everything), crusty bread or simit, and a side of pickled vegetables. This soup reheats beautifully and often tastes better the next day, making it ideal for batch cooking. It is naturally vegan and gluten-free.
Serves 4
Heat oil in a large pot over medium heat. Sauté onion and carrot until softened, 8 minutes. Add garlic, pepper paste, cumin and turmeric. Cook 2 minutes until fragrant.
Add rinsed lentils and stock. Bring to a boil, then reduce to a gentle simmer. Cook 25 minutes until lentils are completely soft and breaking down.
Red lentils dissolve into the soup — no blending needed unless you want extra silkiness.
For a very smooth soup, use an immersion blender. For a rustic texture, simply stir vigorously. Adjust consistency with water.
Melt butter in a small pan over medium heat. Add paprika and dried mint. Swirl for 30 seconds until fragrant — don't let it burn.
Ladle soup into bowls. Drizzle paprika butter over each bowl. Serve with lemon wedges and crusty bread.
Add the lemon at the table — it makes a dramatic difference to the brightness of the flavour.
Turkish red pepper paste (biber salçası) gives the soup its authentic flavour. Find it in any Middle Eastern grocery.
The soup thickens considerably as it cools — add water when reheating.
Add a pinch of chilli flakes to the paprika butter for a spicy version.
Stir in a handful of baby spinach at the end for extra nutrition.
Keeps 5 days in the fridge. Freezes well for 3 months. Reheat with a splash of water.
Lentil soup has been a staple of Anatolian cooking for thousands of years, with evidence of lentil cultivation in the region dating back to 7000 BC. Mercimek çorbası is the most common soup eaten in Turkey today, found in every home, restaurant, and roadside lokanta. It is traditionally served at iftar (the breaking of the Ramadan fast) as the first course.
It tastes earthy, warming and slightly nutty from the lentils, with a gentle heat from paprika and a bright freshness from lemon. The paprika butter adds a rich, smoky top note. It's deeply comforting without being heavy.
Per serving (250g) · 4 servings total
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