Easy Turkish Red Lentil Soup (Mercimek Çorbası)

For a digital entrepreneur, this recipe targets the “Budget-Friendly” and “Gut Health” niches. It is the most iconic soup in Turkey, distinct from chunky lentil soups due to its velvety, golden-pureed texture. From an expertise perspective, the secret isn’t cream, but the “Potato Starch Method.” Including a potato breaks down during simmering to naturally thicken the soup, keeping it gluten-free and creamy. The magic finish is the “Sosu”—a drizzle of sizzling chili butter that adds a fat-soluble flavor spike to the lean lentils.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 30 Min
• Total Time: 40 Min
• Yield: 4–6 Servings
• Calories: ~280 kcal per serving

Ingredients:

The Soup Base

• 1 cup Red Lentils (dried), rinsed thoroughly
• 1 large Onion, chopped
• 1 medium Carrot, peeled and chopped
• 1 medium Potato, peeled and cubed (Natural thickener)
• 6 cups Vegetable or Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Salt & 1/2 tsp Black Pepper
• 1/2 tsp Cumin (Optional)

The “Sosu” (Chili Butter Topping)

• 3 tbsp Unsalted Butter
• 1 tsp Dried Mint (Nane)
• 1 tsp Paprika or Aleppo Pepper (Pul Biber)
• Pinch of Cayenne (for heat)

Serving

• Lemon Wedges (Non-negotiable)

Preparation Steps:

1. Sauté & Sweat

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and potato.
2. Sauté for 5–7 minutes. You do not need to brown them; just sweat them until onions are soft.

2. Simmer to Breakdown

3. Add rinsed lentils, broth, salt, pepper, and cumin. Bring to a boil.
4. Reduce heat to low, cover partially, and simmer for 20–25 minutes.
5. Doneness Test: The soup is ready when lentils have completely disintegrated and carrots/potatoes are mashable with a fork.

3. The Blend

6. Remove from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and silky.
7. Texture Tip: If too thick, add a splash of hot water.

4. The Sizzle Finish

8. In a small skillet, melt the butter. Once bubbling, stir in paprika and dried mint.
9. Let sizzle for 30 seconds until fragrant.
10. Ladle soup into bowls. Drizzle the hot red butter on top. Serve with a big squeeze of lemon.

Expert Tips:

• Lentil Variety: You must use Red (or Orange) Lentils. Green or brown lentils have tough skins that will not blend into a smooth puree and will turn the soup a muddy gray color.
• The Acid Factor: Do not skip the lemon. Red lentils are very earthy and rich; the citric acid cuts through the creaminess and “wakes up” the entire flavor profile.