Next time your in the mood for a comforting bowl of soup, the bold flavors of this delicious Spicy Turkish Red Lentil Soup is a perfect balance of heat, earthiness, and creamy texture, making it an irresistible choice for any season. Inspired by traditional Turkish cuisine, this dish brings together red lentils, aromatic spices, and a hint of heat to create a deeply satisfying and wholesome meal. If you are looking for a cozy main dish on a chilly day, this traditional Turkish-style lentil soup is sure to delight your taste buds with every spoonful. 

Published January 3 2022

Modified February 16, 2025

Mercimek corbasi (Lentil Soup in Turkish) is one of the most popular Turkish dishes & is a staple during the winter months in Turkish restaurants. The great thing about this traditional Turkish lentil soup recipe is that it is healthy & plant-based. If you are looking for healthy soup recipes that are plant based check out Easy Tomato Tortelini Soup with Kale, Asparagus Soup with Crunchy Garbanzos, or Panera 10-Vegetable Soup.

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Why You’ll Love This Spicy Turkish Red Lentil Soup

Quick & Easy – This simple soup is ready in about 30 minutes with minimal effort.

Nutritious & Filling – This velvety soup is packed with protein, fiber, and essential vitamins.

Bold & Comforting Flavor – A perfect blend of warm spices and fresh citrusy brightness.

Great for Meal Prep – This easy red lentil soup is a great recipe to make a big batch so you can have for lunches during the week!

What are Red Lentils?

Red lentils are a type of legume, and they are a variety of lentils. These lentils are called “red” due to their reddish-orange color, which can vary from pale orange to deep red. They are often used in various cuisines around the world, including Indian, Middle Eastern, and Mediterranean cooking.

Red lentils are known for their mild, slightly sweet flavor and quick cooking time compared to other lentil varieties. They are commonly used to make soups, stews, curries, and side dishes. When cooked, red lentils tend to break down and become soft, which makes them ideal for creating creamy and smooth-textured dishes.

One of the advantages of using red lentils is that they don’t require soaking before cooking, and they can be ready to eat in about 15-20 minutes when boiled or simmered. They are also a good source of plant-based protein, fiber, and essential nutrients like folate, iron, and potassium, making them a nutritious addition to a balanced diet. Considered to be a superfood, red lentil showcases astounding amounts of essential vitamins and minerals that your body will be happy to obtain. Due to their high protein and fibre content, incorporating red lentils into your diet is a great way to get all these health benefits.

Ingredients for Spicy Turkish Red Pepper Red Lentil Soup:

• Vegetable oil: Serves as the base for sautéing vegetables, enhancing their flavors.
• Sweet onion: Adds sweetness and depth to the soup’s flavor profile.
• Jalapeño peppers: Introduce heat and a spicy kick to the dish.
• Red bell pepper: Contributes sweetness and a subtle smoky flavor.
• Garlic: Imparts a robust, aromatic essence.
• Tomato paste: Provides rich umami flavor and thickens the soup.
• Better Than Bouillon vegetable stock: Enhances the soup’s savory depth.
• Better Than Bouillon garlic stock: Adds concentrated garlic flavor, intensifying the taste.
• Red lentils: Serve as the primary protein source and give the soup its hearty texture.
• Rice: Adds body and a comforting, starchy element.
• Ancho chili powder: Imparts a mild heat with a sweet, smoky undertone.
• Paprika: Adds color and a sweet peppery flavor.
• Cumin: Provides a warm, earthy aroma and taste.
• White wine: Introduces acidity, balancing the soup’s flavors.
• Water: Serves as the base liquid, creating the soup’s desired consistency.
• Fresh Herbs: Parsley or Fresh Mint

How to cook Spicy Turkish Red Pepper Red Lentil Soup:

Tips for the Best Soup:

• Rinse Lentils – This removes excess starch and prevents cloudiness.
• Adjust Consistency – Add more broth if you prefer a thinner soup.
• Let It Rest – The flavors deepen after sitting for a bit, making leftovers even better!

Substitutions:

• No Tomato Paste? Use puréed fresh tomatoes or a bit of canned diced tomatoes.
• Different Lentils? Yellow lentils or split peas work, but cooking times may vary.
• Vegetable Broth or Vegetable Stock can be substituted for the water and Better Than Bouillon vegetable stock
• Garlic Powder or Garlic Granules can be substituted for the Better Than Bouillon garlic stock
• Mild Version? Reduce or omit chili flakes for a gentler spice level.

The first time we had this spicy turkish red lentil soup it was served with a drizzle of paprika-infused oil. We love different flavors so we made aleppo pepper infused oil and served it with grilled crusty bread as a side dish for this soup. While the bread is toasting we make the Aleppo pepper oil. Simply heat up oil to almost smoking point, stir in the aleppo pepper, and remove from the heat. This oil has gives both the soup and the bread a touch of heat!  If you don’t like things hot, sub out the aleppo pepper for paprika and make paprika oil.

How to store & re-heat Red Lentil Soup:

Cool it Down: Allow the soup to cool down to room temperature before storing it. Leaving it out for too long can promote bacterial growth, so don’t let it sit at room temperature for more than 2 hours.

Use an Airtight Container: Transfer the soup to airtight containers. Make sure the containers are clean and dry to prevent moisture buildup, which can lead to spoilage. If you have a large batch, you can use several smaller containers or one large one.

Leave Some Space: Leave a little space at the top of the container to allow for the soup to expand when it freezes (if you’re planning to freeze it) or to avoid spillage if you’re refrigerating it.

Label and Date: It’s a good practice to label the containers with the date when you made the soup. This helps you keep track of how long it’s been stored.

Refrigeration: If you plan to consume the leftovers within a few days (typically within 3-4 days), store the soup in the refrigerator. Make sure your fridge is set at or below 40°F (4°C).

Freezing: If you won’t be using the soup within a few days, freezing is a great option. To freeze, let the soup cool completely, then portion it into freezer-safe containers or resealable freezer bags. Remove as much air as possible to prevent freezer burn. Frozen soup can typically be kept for up to 3-4 months.

Thawing: When you’re ready to use the frozen soup, thaw it in the refrigerator overnight or use the defrost function on your microwave.

Reheating: Reheat the soup on the stove over low to medium heat, stirring occasionally until it’s heated through. You can also use a microwave, but be sure to stir and check for hot spots.

Red Pepper Red Lentil Soup

Let’s talk about this spicy Turkish red lentil soup. Not only is this a simple soup to make, but it is just so tasty. As per usual, Bruce made enough for dinner, and extra for lunch during the week. Total boss move! This soup is dairy and meat free, and so tasty. We love serving it with grilled bread or pita, drizzled with a little extra of the Aleppo pepper oil!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: Soup

Cuisine: Turkish

Keyword: Chicken Soup, Lentils, Red Lentil, spicy

Servings: 8 servings

Calories: 345kcal

Author: Bruce and Dina Miller

Equipment

• Soup pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

Ingredients for Red Pepper Red Lentil Soup:

• 2 Tablespoons vegatable oil
• 1 Large sweet onion diced small
• 2 jalapeno peppers seeded and diced
• 1 red bell pepper seeded and diced
• 5 cloves garlic shredded
• 3 Tablespoons tomato paste
• 1 teaspoon Better than Bouillon vegetable stock
• 1 teaspoon Better than Bouillon garlic stock
• 2 cups red lentils un-cooked
• ½ cup rice un-cooked
• 1 Tablespoons ancho chili powder
• 2 Tablespoons paprika
• 1 Tablespoons cumin
• ½ cup white wine
• 9 cups water

Ingredients for Aleppo pepper oil

• 4 Tablespoons extra virgin olive oil
• 2 Tablespoons Aleppo pepper

Instructions

Instructions for Spicy Red Lentil Soup:

• Heat 2 tablespoons vegatable oil in a 7-quart pot. Toss in onions and cook until just starting to brown. Add red pepper and jalapeno. Cook for 1 minute.
  2 Tablespoons vegatable oil, 1 Large sweet onion diced small, 2 jalapeno peppers, 1 red bell pepper
• Add in garlic and cook for 30 seconds. Add in tomato paste, better than bouillon, and cook for 30 seconds.
  5 cloves garlic, 3 Tablespoons tomato paste, 1 teaspoon Better than Bouillon vegetable stock, 1 teaspoon Better than Bouillon garlic stock
• Pour in white wine and simmer for 2 minutes.
  ½ cup white wine
• Add in lentils, rice, ancho powder, paprika, cumin and water. Bring to a simmer, cover and cook for 25 minutes.
  2 cups red lentils, ½ cup rice, 1 Tablespoons ancho chili powder, 2 Tablespoons paprika, 1 Tablespoons cumin, 9 cups water
• Heat the olive oil in a pan it starts to smoke. Remove from heat and add aleppo pepper. Swirl the pan or stir with a wooden spoon. Oil will turn a dark redish, or even black color. Remove oil from the pan and allow to cool.
  4 Tablespoons extra virgin olive oil, 2 Tablespoons Aleppo pepper
• Serve soup in a bowl and drizzle with the pepper oil.

Notes

This goes great with grilled bread or pita.

Nutrition

Serving: 1bowl | Calories: 345kcal | Carbohydrates: 44g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 328mg | Potassium: 694mg | Fiber: 17g | Sugar: 4g | Vitamin A: 2374IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 5mg

Tried this recipe?Let us know how it was!

More soul-warming soups to try!

• Panera 10 Vegetable Soup
• Broccoli Cheddar Soup
• Asparagus Soup with Crunchy Garbanzo Beans
• Easy Tomato Tortellini Soup with Kale