Turkish Red Lentil Soup, also known as Mercimek Çorbası, is a comforting, protein-rich soup that’s as nourishing as it is delicious. Made with simple pantry staples like red lentils, onion, carrot, and spices, this soup comes together in under 30 minutes and is naturally vegan, gluten-free, and whole food plant-based.
Traditionally enjoyed in Turkey as a hearty starter or light meal, this soup is silky smooth, subtly spiced, and deeply satisfying. Serve it with a squeeze of lemon and warm bread on the side, and you’ll understand why it’s a staple in so many Turkish homes.
Comforting & nostalgic WFPB soup
Proving that the best things are often the simplest, this humble stew may not look like much, but the flavors speak for themselves. Comforting and nostalgic, yet simultaneously invigorating and dazzling, the nuanced, layered, and bold seasonings make it one of my personal favorites for all occasions.
No need to soak dried beans or pull out your blender; delicate red lentils cook quickly, breaking down into a surprisingly creamy, full-bodied rustic purée. It’s a dish that asks for little yet gives so much in return.
What to serve with Turkish Red Lentil Soup
Don’t miss a single drop! Soak it all in with a side of brown rice, quinoa, whole wheat pita bread, or baked pita chips. To stretch it even further, serve alongside a fresh green salad, air-fried falafel, tabbouleh, or oil-free stuffed grape leaves.
Storage tips for Turkish Red Lentil Soup
This soup is fantastic to make ahead since the leftovers keep beautifully. Cool the soup completely before transferring it to an airtight container. Store in the fridge for up to one week.
For a longer-term solution, freeze individual portions in jumbo silicon muffin pans or extra-large ice cube trays. Store in a zip-top bag in the freezer for up to 6 months.
To revive, heat in a loosely covered bowl for 2 – 3 minutes, pausing to stir halfway through, until steaming hot. Leftovers do tend to thicken as they cool so you may need to add more vegetable broth or water to recreate the original consistency.
Other whole food plant-based recipes you might like:
- Vegan Minestrone Primavera Soup
- Vegan Chinese Hot & Sour Soup
- Vegan Gingered Butternut Squash Soup
- Slow Cooker Jackfruit Tortilla Soup
- Vegan Autumn Squash Soup
- Creamy Vegan White Bean Chili
Turkish Red Lentil Soup
Ingredients
- 2 cups dry red lentils 1 pound
- 1 large red onion diced
- 1 medium carrot scrubbed and diced
- 4 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 7-8 cups low sodium vegetable broth
- 14.5 ounces petite diced tomatoes
- 1/4 cup lemon juice
- salt, to taste
- 1 cup cilantro roughly chopped
Instructions
- In a large saucepan over medium heat, combine the lentils, onion, carrot, garlic, paprika, cumin, coriander, red pepper flakes, black pepper, 7 cups of the vegetable broth, and tomatoes along with their juices. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer for 15 – 20 minutes, until the lentils are falling apart. Stir vigorously to break them up more, thickening the soup and creating a creamy texture.
- Add lemon juice and salt to taste. Simmer for another 3 – 5 minutes for those flavors to meld, adding another cup of vegetable broth if needed to thin it out.
- Turn off the heat and fold in the cilantro just before serving. Enjoy hot!
Notes
Nutrition
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This sounds delicious,why so high in carbs,l am diabetic.
You need to take into consideration the fiber from the lentils and vegetables. These are complex carbohydrates, not simple carbs like sugar.
These are complex carbs which are not bad for you. Simple carbs are what you want to avoid.
hi there Maria here I’ve been back-and-forth with plant based for quite a while and I’ve been curious about some new opportunities for new recipes so I have this one going and I actually added some farro
thank you for sharing. We’ll see how it tastes in a bit
Susan those carbs are largely from the lentils -most are not sugars, and combined with the protein and particularly the fiber they ought to affect blood glucose levels rather slowly.
I’m glad to hear that you tried it. I hope you enjoyed it!