Last updated: 18 October 2026

Red Lentil Soup

Name: Red Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Turkish
Ingredients: 1 ¼ cups (250 g) Lentils (red), Rinsed and drained; 1 Onion, Medium, chopped; 1 Carrot, Medium, diced small; 1 Potato, Medium, peeled and diced small; 2 tbsp Olive oil; 6 cups Water, Plus extra hot water to adjust consistency; 1 tsp Cumin (ground); 2 tbsp Lemon juice, Adjust to taste; Table salt, to taste; Pepper (black), to taste

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Kırmızı Mercimek Çorbası

A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.

Prep: 15 min
Cook: 40 min
Rest: 0
Total: 55 min
Servings: 6

Ingredients

1 ¼ cups (250 g) Lentils (red), Rinsed and drained
1 Onion, Medium, chopped
1 Carrot, Medium, diced small
1 Potato, Medium, peeled and diced small
2 tbsp Olive oil
6 cups Water, Plus extra hot water to adjust consistency
1 tsp Cumin (ground)
2 tbsp Lemon juice, Adjust to taste
Table salt, to taste
Pepper (black), to taste

Equipment

Use a saucepan of at least 3 quarts for the base 6-serving recipe and an immersion blender. Leave headroom for simmering and blending; use a larger pot or separate batches when scaling up.

Method

Rinse the lentils. Chop the onion and cut the peeled potato and carrot into small, even pieces.
Warm the oil in a large saucepan over medium heat. Stir the onion and carrot for 5 minutes, until the onion softens.
Add potato, lentils and water. Bring to a boil, then lower to a gentle simmer. Cook for 25–35 minutes, stirring occasionally, until the potato crushes easily and the lentils break down.
Take the pan off the heat. Carefully puree with an immersion blender, keeping its head submerged to limit splashing. Add hot water gradually if too thick.
Stir in cumin and lemon juice. Add salt and pepper to taste, warm gently, and divide between the selected number of bowls.

Cooking guidance

The lentils and vegetables cook together before blending. Follow the tenderness cues in the method, then adjust the consistency and seasoning to your taste.

Check that potato crushes easily and lentils have broken down before blending. Thickness does not prove tenderness.

Without an immersion blender, use a potato masher on the fully tender vegetables for a more textured soup. Never put hot soup into a sealed personal blender.

The soup thickens as it stands. Add water gradually when reheating until it pours comfortably from the ladle, then check the seasoning.

Storage & serving

Refrigerate promptly in a covered shallow container at 40°F or below. Do not leave out for more than 2 hours, or 1 hour above 90°F. Use within 2–3 days. Reheat the portion needed to 165°F throughout. Divide a large pot into shallow containers for prompt chilling. Bring reheated soup to a boil, stirring so it heats evenly.