Mercimek Çorbası is a staple comfort food in Turkey, traditionally served in homes and cafés. It reflects the Turkish emphasis on simple, nutritious dishes made from pantry staples like lentils, vegetables, and spices, and is often enjoyed as a starter or light main course.

In the Aegean region, the soup may include extra herbs like mint, while in Central Anatolia it is sometimes thickened with bulgur. Some versions add a dollop of yogurt or a sprinkle of sumac for tang, but the core ingredients—red lentils, onion, carrot, and spices—remain consistent.

It is typically served hot in shallow bowls, topped with a drizzle of spiced butter or olive oil, and a squeeze of lemon. It is often accompanied by fresh bread such as pide or a crusty loaf for dipping.

While Mercimek Çorbası is an everyday comfort food, it is also served during Ramadan for iftar, at family gatherings, and in winter months when a warm, nourishing soup is especially welcome.

Authentic ingredients include red split lentils, onion, carrot, potato, tomato paste, paprika, cumin, and Aleppo pepper for the butter drizzle. Acceptable substitutes are russet potatoes for Yukon Gold, white onion for yellow onion, and crushed red pepper flakes with a pinch of smoked paprika if Aleppo pepper is unavailable.

Mercimek Çorbası pairs beautifully with Turkish salads like Çoban Salata, savory pastries such as börek, and grilled meats like köfte. A side of fresh flatbread or pide completes the meal.

Its simplicity, bright orange‑red color, and the contrast of warm spices with a lemony finish make it stand out. The finishing spiced butter drizzle with Aleppo pepper adds a distinctive aromatic heat that is uniquely Turkish.

Common mistakes include over‑cooking the lentils until they turn mushy, not seasoning enough before blending, and letting the butter drizzle burn. Also, adding too much broth can make the soup watery; adjust liquid gradually.

Aleppo pepper provides a mild, fruity heat and a deep red hue that complements the soup’s flavor without overwhelming it, whereas regular paprika would add only sweetness and color but lack the subtle spice that defines the traditional finish.

Yes, the soup stores well. Keep it in airtight containers in the refrigerator for 4‑5 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if it has thickened.

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