Red Lentil Soup. Turkish Style.

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 217.1
  • Total Fat: 5.6 g
  • Cholesterol: 15.0 mg
  • Sodium: 202.7 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 8.0 g
  • Protein: 11.8 g

View full nutritional breakdown of Red Lentil Soup. Turkish Style. calories by ingredient


Kirmizi Mercimek Corbasi Kirmizi Mercimek Corbasi
Number of Servings: 8


    2 Cups of Red Lentils
    1 Raw Carrot, peeled and chopped
    10-12 cups Water
    1/2 cup Tomato Paste (to taste)
    4 tbsp Butter
    1 tbsp Dried Mint
    Red Pepper Flakes (to taste)
    Salt + Pepper (to taste)


Wash the lentils in a strainer and put them in a pot.
Peel and chop up a large carrot, two if you'd like (but this recipe's nutrition facts only yield's one) and put it in the pot as well.
Fill the pot with 10-12 cups of water, (depending on how thick you would like your soup) and bring that mixture to a boil.
Once the soup boils, lower heat, let simmer and add tomato paste. (Make sure you periodically stir the soup because once the water absorbs it could stick on the bottom of the pot.)
Let the soup simmer for about a half hour, stirring occasionally, until the lentils are soft. (The pot can be covered or uncovered.) You may have to add more water while it is simmering if the soup becomes too thick, that is your choice.
After cooking, let the soup cool a bit, then pass the mixture through a sieve, or ricer, or a strainer, or even a blender depending on how smooth you would like the soup. (just a hint, the ricer gives the soup some texture, the blender makes the soup SUPER smooth.)
After the mixture is blended, the red pepper flakes, black pepper, and salt can be added to taste.
In a separate pot (a small quart sized maybe) take the 4 tablespoons of butter and melt it over medium heat.
Add 1 tablespoon (of more if desired) of dried mint into the butter and fry it for a minute. (The smell is amazing.)
After mint/butter starts to bubble, pour the mixture on the top of the soup.
Without mixing, serve. (The mint mixture should separate from the lentil, so just a little in each bowl is good for the flavor.) This recipe yields about 8 1 cup servings depending on how thick you make your soup. Serve with a lemon wedge on the side, to add to the flavor.
This soup is a staple in Turkish cuisine, and has many variations. I hope you all try this recipe. Afiyet Olsun. (Enjoy!)

Number of Servings: 8

Recipe submitted by SparkPeople user KETLINU.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This was delicious! Even my children, who don't normally care for lentils, loved it. - 9/30/08

  • no profile photo

    I LOVE this soup. First time making it! I added some more spices and ingredients, such as: cumin seed, paprika, minced garlic, green onions, and olive oil. AMAZING. I also made rice to put into the soup to make it a bit more thick. Will definitely make again! - 5/28/11

  • no profile photo

    Very Good
    I added some extra spices. I will probably make some rice to go along with this and make it a complete meal. - 6/26/10