# 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.

**Turkish Cuisine · 45 min · 6 servings · 210 kcal per serving**

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.

## Ingredients


### Soup
- 1 cup — red lentils, rinsed
- 1 — onion, chopped
- 1 — carrot, diced
- 1 — medium potato, diced
- 3 cloves — garlic
- 1 tbsp — tomato paste
- 1 tsp — cumin
- 1 tsp — paprika
- 1 tsp — salt
- 6 cups — water or vegetable stock
- 2 tbsp — oil or butter

### The red butter
- 3 tbsp — butter
- 1 tsp — paprika
- 1 tsp — dried mint

### To serve
- 2 — lemons

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

---

Source: https://hanakoleah.com/en/turkish-cuisine/turkish-red-lentil-soup
Edited by: Marwa Mohamed
Last updated: 2026-10-29