Do you know what Merzimeç Çorbası is?
Merzimeç Çorbası is a soup dish primarily eaten in Turkey!
Its creamy and light texture is appealing, making it a popular warm appetizer, especially during the colder months.
This time, we'll cover everything about Merjimechki Chorbad—from its history to how it's made!
Please watch until the very end♪
What is Mercimek Çorbası?
Mercimek Çorbası is a soup dish primarily eaten in Turkey.
“Mercimek Çorbası” means “lentil soup” in Turkish.
The main ingredients, as the name suggests, are lentils, along with onions, carrots, potatoes, and so on.
These are typically sautéed with tomato paste before simmering.
When simmered, greens release their natural sweetness and add flavor, making them a common ingredient in soups like this.
Mercimek Çorbası is creamy yet not heavy, offering a light and refreshing texture.
One of its defining characteristics is that it achieves this texture without using dairy products like cream.
The seasoning is relatively simple.
However, the mellow acidity and sweetness of tomato paste, combined with the natural sweetness from onions, carrots, and potatoes.
And with the addition of light spices like cumin and coriander, it achieves a warm, comforting flavor.
Additionally, squeezing lemon juice or adding chili oil and red pepper flakes for heat and aroma are standard finishing touches unique to Turkish cuisine.
This allows you to enjoy a flavor that strikes a balance between “smooth & gentle taste” and_ “a slight accent.”
The History of Mercimek Çorbası
The Origin of Mercimek Çorbası
The origins of this dish date back to before the Common Era.
The main lentil varieties used have been cultivated and consumed for food in the region of present-day Turkey since ancient times.
Plant remains containing lentils have also been found at archaeological sites, confirming this history.
And with the cultivation and consumption of lentils, the practice of boiling and stewing them became commonplace early on.
In other words, the culture of “cooking and eating beans” has existed since ancient times.
Additionally, the custom of starting meals with warm soup and the ability to cook and preserve large quantities of beans likely contributed to the rise of soups.
By the way, lentils are plants belonging to the Vicia genus of the legume family, characterized by their small, flat shape.
The name comes from its appearance, which resembles a convex lens.
Expansion of Soup Dishes
In the 7th century, as Islam spread across the Islamic world, soup also gained religious significance.
During occasions like breaking the fast (iftar) or giving alms to the poor, easily digestible and nutrient-rich bean soup became highly valued.
This tradition has been passed down, and the word “Çorba” (soup) has become widely established in Turkey as well.
In the Ottoman Empire (14th–19th centuries), soup became a formal dish served at the beginning of every meal.
In imperial cuisine (particularly at Topkapi Palace), bean soups appear in multiple recipes.
Among the common people, beans were inexpensive and highly nutritious, forming the basis of communal meals for soldiers, monasteries, and civic soup kitchens (imaret).
The Birth of Mercimek Çorbası
The cultivation of red lentils began in the late 19th to early 20th century.
Red lentils are a type of lentil, ranging in color from orange to red.
Although the shape is the same, they are often sold peeled and are characterized by cooking quickly.
Alongside the cultivation of these red lentils, a method was established where dried beans are cooked into a puree and seasoned with tomato paste and spices.
And it became the prototype for the modern “Mercimek Çorbası.”
Today, Mercimek Çorbası is beloved as Turkey's national soup.
Mercimek Çorbası
“A Turkish morning starts with soup.”
In Turkey, soup (Çorba) is commonly eaten for breakfast, and especially Mercimek Çorbası is a “morning staple.”
At cafes and cafeterias, they serve chorbah warmed in large pots with bread starting around 7 a.m.
It's well known for being gentle on the stomach and easy to digest, making it a popular choice even on mornings after a night of drinking.
It's proper to eat it with bread.
When you tell a Turk that you eat soup alone, they're surprised—it's that basic to pair it with bread (ekmek).
At restaurants, baskets overflowing with bread automatically appear, and dipping bread into chorba is the natural way to eat it.
Some people even prefer to eat with bread rather than a spoon.
“It's also a staple when you're sick.”
In Turkey, when you have an upset stomach or catch a cold, you always make Mercimek Çorbası.
By pureeing tenderly simmered beans and vegetables, it becomes a porridge-like dish that provides nutrients and is gentle on the stomach.
It is sometimes used in children's weaning foods.
The level of spiciness varies greatly by region.
Even though they're both called “Mercimek Çorbası,” they look and taste completely different.
One of the fascinating aspects of Turkish cuisine is its strong regional character.
- Western Region (Izmir, Istanbul): Light and mild flavor.
- Southeastern Region (Gaziantep, Diyarbakır): Drizzle generously with chili oil (acı biber yağı) until it's bright red!
The finishing lemon is an essential item.
Mercimek Çorbası is traditionally finished by squeezing lemon juice over it.
And this isn't just for flavoring,
- Bring out the natural sweetness of the lentils
- Aids digestion
- Light and non-greasy
It also has practical significance.
By the way, there's a joke in Turkey that goes, “If you forget to squeeze lemon on it, you've only eaten half of it.”
How to Make Mercimek Çorbası
Ingredients (Serves about 4)
Basic ingredients:
- Red lentils (dried, hulled) … 1 cup (about 200g)
- Onion … 1 (finely chopped)
- Carrot … 1 (thinly sliced or diced)
- Potato … 1 (diced; optional)
- Tomato paste (salça) … 1 tablespoon (or 1 tomato)
- Salad oil or olive oil … 2 tablespoons
- Butter … 1 tablespoon (for finishing)
- Water or vegetable/chicken broth … about 4 to 5 cups (800 to 1000 ml)
- Salt ... 1 teaspoon
- Black pepper ... a pinch
- Cumin powder … 1/2 teaspoon (to taste)
For finishing:
- Lemon … 1/2 (sliced into wedges and served on the side)
- Paprika powder or chili flakes (Pul biber) … a pinch
- Butter or olive oil … 1 tablespoon (for flavored oil)
How to make them
- Stir-fry
Heat oil in a pot and sauté the finely chopped onion until translucent.
Add the carrots and potatoes and stir-fry lightly. Add the tomato paste and stir-fry for another 1 to 2 minutes. - Add beans and_ water
Add the rinsed red lentils, stir everything together, then pour in water (or broth).
Bring to a boil over high heat and_ skim off any foam. - Simmer
Simmer over low heat for about 20 to 25 minutes.
Once the lentils and vegetables are tender, it's ready. - Smooth it out
Turn off the heat and_ use a hand blender (or mixer) to smooth it out.
If it's too thick, add a little water to adjust. - Adjust the seasoning
Add salt, black pepper, and_ cumin, then taste. - Making the Flavored Oil (Finishing Touch)
Melt butter in a small saucepan, then add paprika powder or chili flakes and_ heat until lightly bubbling.
Turn off the heat and_ drizzle over the soup. - Finishing
Serve in a bowl and garnish with lemon to finish!
The Turkish way is to squeeze lemon just before eating.
Summary
How was it?
This time, we introduced Turkey's national dish, Mercimek Çorbası!
As the cold season approaches, discover and savor the ultimate soups to warm both body and soul♪
Now, about the restaurants in Japan where you can eat Mercimek Çorbası.
Since it's Turkish cuisine, it seems to be commonly served at Turkish restaurants.
However, since it's not guaranteed to be available, it's best to check beforehand whether it's on the menu.
Also, I've included the recipe this time as well.
Since it's something you can eat for breakfast locally, I think it's relatively easy to make!
Also, red lentils are readily available at supermarkets and such, so no worries!
Please give it a try!
Thank you for watching until the very end!
Feel free to check out our other articles!
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