Turkish Lentil Soup Recipe (Mercimek Çorbası) – Restaurant Style

When you think of Turkish soup, the first one that comes to mind would probably be “Mercimek Çorbası” Lentil soup.

If you’ve ever eaten out in Türkiye, chances are your meal started with a bowl of Mercimek Çorbası — Turkish lentil soup. It’s the dish nearly every restaurant serves first: smooth, golden, and finished with a drizzle of warm, paprika-spiced butter. This recipe recreates that exact restaurant-style version at home, using simple pantry ingredients and just one pot. In about 35 minutes, you’ll have a creamy, comforting soup that tastes like the one you remember from your favorite Turkish restaurant — no special equipment required beyond a hand blender.

Ingredients For Turkish Lentil Soup

• 1 medium-size onion
• 5 tbsp olive oil or vegetable oil
• 2 tbsp flour
• 2 cloves garlic
• 1+1/4 cup yellow lentils
• 1-liter hot or more water (You can use some of it chicken stock)
• salt to taste
• for the butter sauce
• 1 heaped tbsp butter
• 1/2 to 1 tsp paprika

How To Make Restaurant Style Lentil Soup

1. In a medium-size pan heat oil. Add chopped onion and sauté for about 3-4 minutes or until it has golden color on some spots.
2. Add chopped garlic and 2 tbsp flour. Continue to sauté for 2 minutes until nutty smell coming from the flour. If the mixture is too thick you can add 1/2 tbsp or more butter or drizzle some more oil.
3. Add about 1-liter hot water while stirring continuously, you can use a wire whisker. Add washed and drained yellow lentils, chicken stock if using, and salt.
   

   

4. Cook on low medium heat until lentils are soft for about 20 minutes.
5. Blend the lentil soup with a hand blender or food processor until smooth. Add more water if needed for a nice thick soup consistency.

Before serving the soup make the butter sauce:

• Melt butter in a small saucepan.
• Add tsp of sweet or hot paprika as you wish, or red pepper flakes fine too. Cook for 10-20 seconds until you have nice red butter sauce.
  

  

• Serve the hot soup, drizzle some of the sauce over it. Serve it with lemon wedges, dried mint, and dried oregano, and enjoy! Afiyet Olsun!

Frequently Asked Questions

Can I use red lentils instead of yellow?
Yes — red lentils work well and are more widely available outside Turkey. They cook slightly faster and give a similar smooth texture once blended.

Can this soup be made vegan?
Yes. Use olive oil instead of butter for the topping sauce, and skip the chicken stock in favor of water or vegetable broth.

How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.

Is this soup gluten-free?
Not as written, since it uses flour to thicken the soup. To make it gluten-free, substitute the flour with 1 tablespoon of cornstarch mixed with a little cold water, added at the same step.

Here are some other recipes you might like:
Turkish Ancient Soup Tarhana
Chicken & Cauliflower Dish & Baked Potato
Turkish Pilav With Orzo | Best Turkish Side Dish

Turkish Lentil Soup Recipe (Mercimek Çorbası) – Restaurant Style

Ayşenur Altan

When you think of Turkish soup, the first one that comes to mind would probably be “Mercimek Çorbası” Lentil soup. We have different varieties with different lentil types and veggies. But especially in restaurants, they serve this smooth and creamy golden yellow lentil soup. I am going to show you how you can make this comforting easy dish at home.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course, Soup

Cuisine Turkish

Servings 4

Ingredients

  

• 1 medium onion
• 5 tbsp olive oil or vegetable oil
• 2 tbsp flour
• 2 cloves garlic
• 1+1/4 cup yellow or red lentils
• 1 liter hot water You can use some of it chicken stock
• salt to taste

for the butter sauce

• 2 tbsp butter
• 1/2 – 1 tsp paprika

Instructions

 

• In a medium-size pan heat oil. Add chopped onion and sauté for about 3-4 minutes or until it has golden color on some spots.
• Add chopped garlic and 2 tbsp flour. Continue to sauté for 2 minutes until nutty smell coming from the flour. If the mixture is too thick you can add 1/2 tbsp or more butter or drizzle some more oil.
• Add about 1-liter hot water while stirring continuously, you can use a wire whisker. Add washed and drained yellow lentils, chicken stock if using, and salt.
• Cook on low medium heat until lentils are soft for about 20 minutes.
• Blend the lentil soup with a hand blender or food processor until smooth. Add more water if needed for a nice thick soup consistency.

Before serving the soup make the butter sauce:

• Melt butter in a small saucepan.
• Add tsp of sweet or hot paprika as you wish, or red pepper flakes fine too. Cook for 10-20 seconds until you have nice red butter sauce.
• Serve the hot soup, drizzle some of the sauce over it. Serve it with lemon wedges, dried mint, and dried oregano, and enjoy! Afiyet Olsun!

Keyword easy lentil soup, mercimek corbasi