Sides · Turkish

Turkish Red Lentil Soup (Corba)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 18, 2026

This velvety red lentil soup, known as corba, is a Turkish staple that comes together in one pot with pantry basics. Warm spices like cumin and paprika bloom in the oil for big flavor, and a quick blend at the end gives it that signature smooth, cozy texture. It's cheap, filling, and tastes even better the next day.

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Turkish Red Lentil Soup (Corba)

Why you'll love this

  • Ready in about 40 minutes with cheap pantry staples.
  • One pot, easy cleanup.
  • Naturally vegan and packed with plant protein.
  • Tastes even better as leftovers.

EveryDayMeal recipe

Turkish Red Lentil Soup (Corba)

Prep
10m
Cook
30m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 1 cup red lentils, rinsed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 cups vegetable stock
  • 1 cup water
  • a pinch, to taste sea salt

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Fine mesh strainer
  • Cutting board and knife

Instructions

  1. Pick through the lentils for any small stones or debris, then rinse them 2 or 3 times until the water runs clear and drain well. Set them aside (don't worry if they clump into a block, they'll break apart in the pot).
  2. Heat the olive oil in a large pot over medium-high heat, then add the onion with a pinch of salt and cook for about 3 minutes until it softens and turns translucent, which keeps the soup sweet instead of sharp.
  3. Add the chopped carrot and cook another 3 minutes so it starts to soften and release its flavor.
  4. Stir in the tomato paste and cook for about 1 minute, letting it darken slightly to deepen the flavor.
  5. Add the cumin, paprika, mint, thyme, black pepper, and red pepper flakes all at once and stir for about 10 seconds to bloom the spices in the hot oil, which wakes up their aroma.
  6. Add the drained lentils, water, vegetable stock, and salt, then bring the soup to a gentle boil.
  7. Reduce the heat to medium-low, cover the pot halfway, and simmer for 15 to 20 minutes, until the lentils have fallen apart and the carrot is completely tender.
  8. Blend the soup with an immersion blender right in the pot (or carefully in a regular blender) until it reaches the smoothness you like. Taste and add more salt if it needs it.
  9. Serve hot with crushed crackers or torn bread on top for extra texture and a little salty crunch.

Tips from the kitchen

  • Red lentils cook fast and don't need soaking, so keep an eye on them near the 15 minute mark.
  • Blooming the spices for even 10 seconds makes a real difference, so have them measured and ready before you start.
  • For a silkier soup, blend it a full minute longer, then thin with a splash of water if it gets too thick.

Estimated nutrition per serving: 220 cal · 12g protein · 34g carbs · 6g fat

Make it your own

  • Squeeze in fresh lemon juice at the end for a bright, traditional finish.
  • Stir in a handful of spinach before blending for extra greens.
  • Top with a drizzle of olive oil warmed with a pinch of red pepper flakes for a restaurant touch.

Storing & make-ahead

Store cooled soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a splash of water or stock to loosen it since it thickens as it sits. It also freezes well for up to 3 months.

Good to know

Can I use green or brown lentils instead?
You can, but they hold their shape and take longer to cook (30 to 40 minutes), so you'll need to simmer longer and blend more for a smooth texture. Red lentils are best here.
Do I have to blend the soup?
No. Blending gives it the classic smooth corba texture, but you can leave it rustic and chunky if you prefer.
How can I make it thicker?
Simmer uncovered a few extra minutes, or add crushed crackers or torn bread when serving. The soup also thickens naturally as it cools.
Is this soup spicy?
It's mild and warming, not hot. Bump up the red pepper flakes if you want more heat.

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