Turkish Lentil Soup, known as Mercimek Çorbası, is a staple comfort food in Turkey, traditionally served at the start of meals or during Ramadan. Its simple ingredients reflect the resourceful, hearty cooking of Anatolian households, and it is often enjoyed with fresh bread.

In the Aegean region, the soup is often enriched with a splash of lemon juice, while in Central Anatolia cooks may add rice or bulgur for extra body. Some coastal versions incorporate a hint of mint or dill for freshness.

It is traditionally served hot in shallow bowls, garnished with a drizzle of olive oil, a sprinkle of paprika, and sometimes a wedge of lemon. It is commonly accompanied by crusty Turkish flatbread (pide) or a side of rice pilaf.

Mercimek Çorbası is a go‑to soup for everyday meals, but it is also prepared for fasting periods like Ramadan and for family gatherings because it is quick, nutritious, and comforting.

Turkish cuisine emphasizes balanced, flavorful dishes using legumes, vegetables, and spices. Lentil soup showcases the Turkish love for simple, wholesome soups that complement larger meat or vegetable mains.

Authentic ingredients include red lentils, onion, carrot, potato, tomato, paprika, turmeric, and bay leaf. Acceptable substitutes are split peas for lentils, canned tomatoes for fresh, and butter can be replaced with olive oil for a vegan version.

Mercimek Çorbası pairs beautifully with Turkish flatbread, a side of shepherd’s salad (çoban salata), or a serving of pilav (rice pilaf). It also complements grilled kebabs or stuffed grape leaves (dolma).

Its silky texture achieved by blending cooked lentils, the subtle warmth from paprika and turmeric, and the richness added by butter set it apart from other regional soups, making it both comforting and aromatic.

Common errors include skipping the caramelization of the onion, which reduces depth of flavor, and over‑cooking the lentils, which can turn the soup gummy. Also, forgetting to remove bay leaves before blending prevents a bitter aftertaste.

Yes, the soup can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of water if it thickens.

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