Red Lentil and Bulgur Soup Mercimek Corbasi

Warm, comforting, and brimming with robust Turkish flavors, Red Lentil and Bulgur Soup (Mercimek Çorbası) is a hearty, plant-based dish that's as nutritious as it is satisfying. This beloved classic combines velvety red lentils and nutty fine bulgur, simmered to perfection in a fragrant medley of cumin, paprika, and dried mint. Infused with the savory depth of sautéed onions, garlic, and tomato paste, this soup delivers a rich, warming flavor profile. Finished with a splash of zesty lemon juice, it’s the perfect balance of earthy and bright. Quick to prepare and easy to blend for a creamy or textured consistency, this dish is ideal as a cozy appetizer or a simple, wholesome main course. Serve it with a sprinkle of chili flakes and extra dried mint for an authentic touch, and enjoy this soul-soothing Turkish classic that'll leave your taste buds craving more! Perfect for healthy, vegetarian, and Mediterranean-inspired meal plans.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 0.25 cup fine bulgur
• 2 tablespoons olive oil
• 1 medium onion
• 2 garlic cloves
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried mint
• 0.5 teaspoon chili flakes (optional)
• 6 cups vegetable stock or water
• 1 lemon
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the red lentils and bulgur thoroughly under cold water until the water runs clear. Drain and set aside.

Step 2

Peel and finely chop the onion and garlic.

Step 3

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.

Step 4

Stir in the garlic and cook for another 1 minute, being careful not to burn it.

Step 5

Add the tomato paste, paprika, cumin, dried mint, and optional chili flakes. Stir well to combine and let the spices bloom for about 30 seconds.

Step 6

Add the rinsed red lentils, bulgur, vegetable stock or water, salt, and black pepper to the pot. Stir to mix well.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30–35 minutes, stirring occasionally to prevent sticking.

Step 8

Once the lentils and bulgur are soft and the soup has thickened, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return it to the pot. (This step is optional if you prefer a chunkier texture.)

Step 9

Taste the soup and adjust the seasoning with more salt or black pepper as needed.

Step 10

Serve the soup hot, garnished with a drizzle of lemon juice or a lemon wedge on the side for an extra zing. Optionally, sprinkle additional dried mint or chili flakes for garnish.

Nutrition Facts

Serving size	(511.0g)

Amount per serving	% Daily Value*
Calories	773.4

Total Fat 31.2g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2396.4mg	0%
Total Carbohydrate 106.4g	0%
Dietary Fiber 31.0g	0%
Total Sugars 15.0g
Protein 28.1g	0%

Vitamin D 0IU	0%
Calcium 154.3mg	0%
Iron 11.6mg	0%
Potassium 1568.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 13.7%

Carbs: 52.0%