Turkish Red Lentil Soup with Mint Butter
The velvety body comes from the potato, not cream. One potato cooked alongside the lentils gives the soup density and a silky finish once blended, with no added fat at all — and this is the authentic Turkish method.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Calories
- 210
Red lentil soup (mercimek çorbası) is served before every meal in every Turkish restaurant. Cheap red lentils and simple vegetables, but the texture and the paprika-butter-and-lemon finish turn it into something memorable. Fully vegan if you use oil.
Method
-
1
Build the base
Soften the onion in the oil for 6 minutes, add the carrot and garlic for 3 minutes, then the tomato paste, cumin and paprika for 2 minutes.
⏱ 12 min -
2
Simmer
Add the lentils, potato, salt and water. Bring to a boil, then simmer gently for 25 minutes until the lentils and potato collapse completely.
⏱ 27 min -
3
Blend
Blend with a stick blender until completely smooth, like velvet. The potato is what gives you that density.
⏱ 4 min -
4
Adjust
If it is too thick, add hot water gradually. Taste and correct the salt.
⏱ 3 min -
5
Red butter
Melt the butter, take it off the heat, then stir in the paprika and dried mint for 20 seconds.
⏱ 3 min -
6
Serve
Ladle into bowls, swirl the red butter over the top, and serve lemon wedges alongside — squeezing the lemon in is not optional.
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Tips that actually matter
- The potato replaces cream — it delivers a velvety body with no fat at all.
- Blend until perfectly smooth. The texture is half the dish.
- Add paprika to butter off the heat — it scorches remarkably fast.
- Lemon is not a garnish — the acid opens up the heavy lentil flavour.
People also ask
Why is my soup grainy?
Either the lentils did not break down enough or you under-blended. Red lentils collapse in 25 minutes, and blending needs a full 3-4 minutes to reach velvet.
Is it vegan?
Yes, if you use oil instead of butter and vegetable stock. This version is made constantly in Turkey during fasting days.
How long does it keep?
4 days in the fridge and 3 months frozen. It thickens as it cools, so add water when reheating.
Cook mode
Turkish Red Lentil Soup with Mint Butter
-
1
Build the base
Soften the onion in the oil for 6 minutes, add the carrot and garlic for 3 minutes, then the tomato paste, cumin and paprika for 2 minutes.
-
2
Simmer
Add the lentils, potato, salt and water. Bring to a boil, then simmer gently for 25 minutes until the lentils and potato collapse completely.
-
3
Blend
Blend with a stick blender until completely smooth, like velvet. The potato is what gives you that density.
-
4
Adjust
If it is too thick, add hot water gradually. Taste and correct the salt.
-
5
Red butter
Melt the butter, take it off the heat, then stir in the paprika and dried mint for 20 seconds.
-
6
Serve
Ladle into bowls, swirl the red butter over the top, and serve lemon wedges alongside — squeezing the lemon in is not optional.
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