Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi)

Name: Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -½ cups beef stock or 10 -½ cups water; 3 cups red lentils, picked over and rinsed; 3 teaspoons salt, divided; 2 cups onions, chopped; 1/2 cup olive oil; 1 cup bulgur; 1 tablespoon fresh ground black pepper; 1 teaspoon cayenne pepper (or more to taste); 1 tablespoon ground cumin; 4 tomatoes, chopped; 6 ounces tomato paste; 1 cup fresh parsley, chopped; 4 cups chicken broth; 3 tablespoons fresh lemon juice or 3 tablespoons distilled white vinegar; yogurt, for garnish

Servings: persons

10 -½ cups beef stock or 10 -½ cups water
3 cups red lentils, picked over and rinsed
3 teaspoons salt, divided
2 cups onions, chopped
1/2 cup olive oil
1 cup bulgur
1 tablespoon fresh ground black pepper
1 teaspoon cayenne pepper (or more to taste)
1 tablespoon ground cumin
4 tomatoes, chopped
6 ounces tomato paste
1 cup fresh parsley, chopped
4 cups chicken broth
3 tablespoons fresh lemon juice or 3 tablespoons distilled white vinegar
yogurt, for garnish

1
In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
2
Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
3
To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
4
Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
5
Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
6
You may add additional water if you like a thinner soup (as we do).
7
Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 -½ cups beef stock or 10 -½ cups water, 3 cups red lentils, picked over and rinsed, 3 teaspoons salt, divided, 2 cups onions, chopped, and more.

Yes, Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!