Turkish lentil soup, known as "Mercimek çorbası," is a staple comfort food dating back to Ottoman times. It was traditionally served to break fast during Ramadan and is valued for its nourishing, warming qualities in the cold months.

In the Aegean region, the soup is often enriched with rice and flavored with mint, while in Central Anatolia it may include bulgur or be spiced with paprika. Some coastal versions add a splash of lemon juice before serving.

It is traditionally served hot in shallow bowls, topped with a drizzle of spiced olive oil, a sprinkle of red pepper flakes, fresh parsley, and a wedge of lemon. Accompanying flatbread such as pide or lavash is common.

Besides everyday meals, it is a popular starter during family gatherings, weddings, and especially during Ramadan for the iftar meal, where its light yet filling nature is prized.

It exemplifies the Turkish emphasis on simple, plant‑based dishes that highlight legumes, aromatic vegetables, and olive oil. The soup balances protein, carbs, and healthy fats, reflecting the Mediterranean dietary pattern central to Turkish cooking.

Authentic ingredients include red lentils, onion, carrot, celery, tomato paste, cumin, and extra‑virgin olive oil. Substitutes can be yellow split peas for lentils, vegetable broth for water, and any neutral oil if olive oil is unavailable, though flavor will differ slightly.

It pairs beautifully with Turkish flatbreads like pide, a side of feta cheese salad (çoban salata), or a simple meze platter of olives, feta, and pickles. For a fuller meal, serve alongside grilled kebabs or stuffed grape leaves (dolma).

Its silky texture achieved by pureeing red lentils, the fragrant combination of cumin and tomato paste, and the finishing drizzle of spiced olive oil set it apart from other Mediterranean lentil soups, which often remain chunky and less aromatic.

Common errors include over‑cooking the lentils, which makes the soup gummy; not sautéing the vegetables long enough, resulting in a flat flavor; and burning the garlic in the topping oil, which adds bitterness.

An immersion blender allows you to puree the soup directly in the pot, preserving heat and reducing the need to transfer hot liquid, which is safer and keeps the soup’s creamy consistency uniform.

Yes, the soup can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove, adding a splash of broth if it thickens.

The YouTube channel Hilltop Recipes focuses on simple, wholesome home‑cooked meals from around the world, emphasizing quick weeknight dishes, clear step‑by‑step instructions, and budget‑friendly ingredients.

Hilltop Recipes presents Turkish recipes with a modern, minimalist style, using readily available ingredients and concise video edits, whereas many traditional Turkish channels may include more elaborate techniques and regional storytelling.