Turkish Red Lentil Soup (Mercimek) is a thick, velvety dish that stands as a true symbol of hospitality across Turkey. Turkish home cooks have just as many variations for Mercimek as Russian cooks have for borscht or shchi, with every region offering its own unique twist. Once considered a humble peasant stew, this simple yet profoundly comforting dish is now served everywhere from bustling street cafes to high-end restaurants. The secret to its universal appeal lies in the brilliant combination of accessible ingredients: onions, carrots, and red lentils. Under gentle heat and intertwined with warming spices like coriander and cumin, they transform into a golden pot of comfort accented by the delicate aroma of dried mint. Naturally free of animal products, this soup provides a wholesome dose of plant-based protein.
Traditional Turkish Mercimek soup is hearty, aromatic, and incredibly nourishing. Serve it piping hot with a fresh lemon wedge.
Ingredients:
- 150 g (5.3 oz) red lentils
- 60 g (2 oz) tomato puree
- 25 ml (1.7 tbsp) olive oil
- 1 onion
- 1 carrot
- Dried mint, coriander seeds, cumin seeds, sweet ground paprika
- Filtered water
- Salt, sugar, and fresh herbs for garnish
How to Make Turkish Red Lentil Soup (Mercimek)
Pour olive oil into a heavy-bottomed pot, add the finely chopped onion, and sauté over low heat until translucent. Add toasted and freshly ground coriander and cumin seeds. Toasting the seeds really helps to unlock their full aroma. You’ll need about a half to a full teaspoon of the seeds.
Start by sauteing the onions until translucent, then stir in the freshly ground coriander and cumin seeds to build a deeply aromatic base.
Slice the carrots into thin matchsticks, add them to the pot, and sauté along with the onions and spices over medium heat for about 5 minutes until softened.
Slice the carrots into thin matchsticks and saute them along with the onions until they are tender and pliable.
Stir in the thick tomato puree or tomato paste. During late summer and early autumn, when sun-ripened field tomatoes are at their peak, I highly recommend blending fresh tomatoes to use as your puree.
Tomato paste gives the soup its signature color and a pleasant touch of acidity. During peak season, fresh tomato puree is even better.
Simmer the vegetable base over low heat for 5-6 minutes, then sprinkle in one to two teaspoons of sweet ground paprika.
Gently simmer the vegetables for a few minutes, then sprinkle in sweet paprika for a vibrant color and mild, savory flavor.
Add the red lentils. This particular variety of lentil cooks quickly and doesn’t require any pre-soaking.
Red lentils are the perfect choice for a pureed soup because they cook down quickly and require absolutely no pre-soaking.
Pour in 1.5 liters (about 6 cups) of boiling water and sprinkle in the dried mint. If you prefer, oregano or thyme works beautifully here as well.
Pour boiling water over the ingredients and sprinkle in dried mint—the secret touch of a truly authentic Turkish soup.
Cover with a lid, bring to a boil, and simmer over low heat for about 40 minutes, until the lentils have broken down into mush. About 5 minutes before it’s done, season with salt to taste and add a pinch of sugar to perfectly balance the acidity of the tomatoes.
Simmer the soup covered on low heat for about 40 minutes, until the lentils have completely broken down into a soft puree.
Pass the finished soup through a fine-mesh sieve. You have a few options here. First, you could leave it as is—it’s already quite thick and rustic, offering a great varied texture. Second, you could use an immersion blender, though this will whip in a lot of air, creating foam and dulling that vibrant color. Personally, I prefer pressing it through a sieve; it yields a velvety, cream-like soup that stays vibrant and foam-free.
To achieve a perfectly silky and creamy texture without excess foam, it is best to press the finished soup through a fine-mesh sieve.
Return the strained soup to the pot, warm it back up to a gentle boil over low heat, and then remove from the stove.
Once strained, return the smooth soup to the pot and bring it back to a gentle boil so it’s as hot as possible for serving.
Serve your Mercimek soup piping hot, garnished with a handful of finely chopped fresh herbs of your choice. I absolutely love it with spring onions, but it’s equally delicious with fresh coriander, parsley, or fresh mint.
Right before serving, be sure to garnish the soup with fresh herbs. Fresh coriander, parsley, or spring onions beautifully complement the flavors.
When serving your Turkish Red Lentil Soup (Mercimek), always offer fresh lemon wedges on the side—just a few drops of juice squeezed directly into the bowl perfectly balance the rich, earthy flavors of the lentils and tomato base. Traditional pita, soft fresh lavash flatbread, or a crusty baguette make wonderful accompaniments. For an elegant table presentation and an extra layer of flavor, drizzle each portion with a touch of olive oil warmed with sweet paprika, or add homemade croutons for a delightful crunch.
Leftovers store exceptionally well in an airtight container in the refrigerator for up to three days, allowing the warming flavors to meld and deepen even further. Because red lentils continue to absorb liquid as they rest, simply whisk in a splash of warm water when reheating over low heat to restore the soup's signature silky consistency.
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