Authentic & Easy Mercimek Corbasi: The Creamiest Turkish Red Lentil Soup

Discover the magic of Turkish Red Lentil Soup, known as Mercimek Corbasi. This incredibly simple yet profoundly flavorful recipe requires just a handful of ingredients – red lentils, a quality bouillon cube, fresh onion, salt, water, butter, and a touch of flour for our secret roux. Prepare to be amazed by how these humble components combine to create a velvety, rich, and utterly comforting soup. It’s perfect as a hearty meal on its own or a sophisticated appetizer, and the best part? It’s surprisingly easy to make!

My journey to perfecting this Mercimek Corbasi recipe began in the bustling streets of Turkey. During my travels last year, this iconic Turkish red lentil soup became a daily obsession. If it was featured on a menu, I simply had to order it. There’s an undeniable allure to a warm, inviting bowl of soup that provides such deep comfort, especially when you’re far from home. Most restaurants would present it with fresh lemon wedges, offering a bright, zesty contrast, and I particularly enjoyed it with a piece of crusty white bread, perfect for dipping into its rich depths. You might be wondering, as I did initially, how such a short list of ingredients could yield such an extraordinary flavor and texture.

To be completely honest, I remain in awe. My skepticism led me to test and re-test this recipe countless times, ensuring its consistent excellence wasn’t just a fortunate accident. And I can confidently say, it’s not a fluke. This particular Mercimek Corbasi stands out as one of the creamiest, most luxurious, and utterly satisfying soups I’ve ever made.

While I previously lauded my Turkish lentil soup with potatoes, carrots, and tomato paste for its nutritional boost from the added vegetables, this simplified version holds a special place in my heart. The texture achieved here is nothing short of incredible – a pure, velvety smoothness that feels indulgent yet remains surprisingly low in calories. When you serve this Mercimek Corbasi to guests, they’ll likely assume there’s a generous amount of heavy cream or animal fat lending to its rich mouthfeel. Their surprise will be palpable when they discover that the secret lies in a simple butter and flour-based roux, skillfully blended with the cooked lentils to create that signature silky-smooth puree. With just a couple of easy substitutions, this delightful soup can also be made entirely vegan-friendly.

Essential Ingredients for Perfect Mercimek Corbasi

Given the remarkably concise ingredient list for this Turkish red lentil soup, the quality of each component becomes paramount. To achieve that prominent, authentic flavor, I strongly advise selecting the best quality ingredients you can find. This recommendation particularly applies to two crucial elements: the bouillon and the butter. The bouillon, along with the humble onion, forms the foundational flavor profile of this heartwarming soup, while the butter, integral to the roux, is responsible for both thickening the soup and imparting its characteristic richness and creamy texture. Trust me, these key components are non-negotiable for an outstanding Mercimek Corbasi.

• Red Lentils: As the star of this dish, red lentils are essential. Their quick cooking time and tendency to break down easily are crucial for achieving the soup’s smooth consistency. In South Asian grocery stores, you might also find them labeled as Masoor Daal. Always remember to rinse the lentils thoroughly under cold running water before adding them to the pot to remove any dust or debris. If red lentils are hard to find locally, they are readily available online here.
• Bouillon Cube: We cannot stress enough the importance of a good quality bouillon cube. I rarely recommend specific brands unless I’m truly passionate about their performance, and for this recipe, Knorr brand cubes are my top choice. Specifically, look for versions made in the Middle East or Turkey, which often contain a richer blend of vegetables, spices, and herbs. Alternatively, their standard “caldo de pollo” version can also work well. The goal is a bouillon cube packed with flavor. If you aim to make this red lentil soup vegan-friendly, simply opt for the Knorr vegetable stock variety – it’s an excellent substitute!
• Yellow Onion: You’ll need one large yellow onion, peeled and cut into roughly 1-inch cubes. This specific sizing is intentional; it ensures the onions cook down perfectly alongside the lentils, becoming tender and translucent within the specified simmering time. This thorough cooking is vital for achieving a silky-smooth puree when blended later. Larger cuts are acceptable, but you may need to extend the simmering time slightly to ensure they are fully softened. Properly cooked onions blend effortlessly and contribute significantly to the soup’s smooth, luscious texture.
• Kosher Salt: This is a straightforward seasoning. While black pepper can be added for an extra kick, I typically find the soup to be perfectly balanced with just salt. Always adjust to your personal preference.
• Water: Water serves two purposes in this recipe: primarily for boiling the lentils and onions, and then a small amount is used later to create the roux before incorporating it into the main pot.
• Butter: I strongly prefer unsalted butter for this recipe, allowing for precise control over the soup’s sodium content. If you only have salted butter on hand, remember to reduce or completely omit the initial kosher salt added to the lentil base. The butter is key to our roux, which provides incredible depth and that signature creamy mouthfeel.
• Flour: A small amount of all-purpose flour is essential for creating the roux, which acts as the soup’s natural thickener. It helps achieve that desirable body and rich texture. Please note that I have not tested this recipe with gluten-free flour blends, so I cannot confirm if it will yield the same results for my gluten-free friends.

Mastering the Best Turkish Red Lentil Soup Recipe: Step-by-Step

Creating this incredibly creamy and flavorful Mercimek Corbasi is simpler than you might imagine. Follow these detailed steps to achieve a restaurant-quality Turkish lentil soup right in your own kitchen.

1. Simmer the Soup Base: Begin by adding the thoroughly rinsed red lentils to a 4-quart Dutch oven or a larger stockpot. Pour in the specified amount of water, add the cubed yellow onions, your chosen bouillon cube, and a teaspoon of kosher salt. Bring this mixture to a rolling boil over high heat. As the soup heats, you’ll notice a white foam rising to the surface; this is common with lentils. Using a spoon, carefully skim off this foam and discard it. This step helps ensure a cleaner, clearer flavor profile for your soup. Once the foam is removed, cover the pot with a lid, reduce the heat to medium-low, and allow it to gently simmer. Continue simmering until the lentils are completely tender and the onions have softened to the point where they are translucent and easily pureed. This typically takes 15-20 minutes.
2. Prepare the Velvety Roux: While your lentil base is simmering to perfection, it’s time to create the crucial roux that will transform your soup’s texture. In a small skillet or saucepan, melt the butter over medium heat. Once fully melted, whisk in the flour. Cook this butter-flour mixture, stirring constantly, for 1-2 minutes until it turns a light golden color and smells slightly nutty – this indicates the raw flour taste has been cooked out. Then, gradually whisk in the remaining ¼ cup of water until you achieve a smooth, thick paste. Remove the skillet from the heat.
3. Finish and Perfect the Soup: Return your attention to the simmering soup pot. Ensure the onions are fully cooked and translucent. Carefully transfer the prepared roux mixture into the pot with the lentils. Using an immersion blender (or transferring in batches to a regular blender), blend the soup until it reaches a wonderfully silky, completely smooth consistency. Be sure there are no remaining lumps of onion or lentil. Place the soup back on medium heat on the stove and bring it to a gentle simmer once more. Let it simmer for another 5 minutes; this final simmer allows the roux to fully thicken the soup to its ideal creamy consistency. Finally, taste the soup and adjust the seasoning with an additional pinch of salt if needed. Serve your exquisite Mercimek Corbasi warm in bowls, accompanied by a slice of crusty bread. Garnish generously with a sprinkle of dried mint, a drizzle of olive oil infused with Aleppo pepper or red pepper flakes, or a handful of fresh parsley and a bright squeeze of lemon juice. For a different texture, you could even opt for homemade croutons instead of fresh bread.

Explore More Comforting Soup Recipes

If you loved this creamy Turkish red lentil soup, you might also enjoy these other delicious and wholesome soup recipes:

• ​​​​Moroccan Sweet Potato Lentil Soup
• Comforting Red Lentil Soup (Dal Soup)
• Homemade Minestrone Soup
• Secret Ingredient Tomato Basil Soup
• Roasted Honeynut Squash Soup