Name: Turkish Red Lentil & Lamb Soup (Kırmızı Mercimek Çorbası with Lamb)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 300 g lamb shoulder or stew meat, cut into small cubes; 1 cup red lentils, rinsed; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, diced; 1 medium potato, peeled and diced; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp sweet paprika; Salt and pepper, to taste; 6 vegetable or beef stock; 2 tbsp olive oil or butter; 2 tbsp butter; 1 tsp dried mint; Pinch of Aleppo pepper or chili flakes (optional); Lemon wedges, for serving

DifficultyBeginner

CategoryLamb, Meat, Soups

A deeply satisfying and soul-warming soup, this version of the classic Turkish red lentil soup adds tender chunks of lamb for a rich and savory twist. Spiced with earthy cumin and sweet paprika, and finished with a drizzle of lemon juice and mint-infused butter, it's the perfect balance of hearty and aromatic.

Yields4 Servings

Prep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

For the Soup

300 g lamb shoulder or stew meat, cut into small cubes

1 cup red lentils, rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 medium potato, peeled and diced

1 tbsp tomato paste

1 tsp ground cumin

1 tsp sweet paprika

Salt and pepper, to taste

6 vegetable or beef stock

2 tbsp olive oil or butter

For the Garnish

2 tbsp butter

1 tsp dried mint

Pinch of Aleppo pepper or chili flakes (optional)

Lemon wedges, for serving

Sear the Lamb

In a large soup pot or Dutch oven, heat olive oil over medium-high. Add the lamb cubes and sear until browned on all sides. Remove and set aside.

Sauté the Vegetables

Add chopped onion and garlic to the same pot. Sauté until translucent, then stir in the tomato paste, cumin, and paprika. Cook for 2 more minutes to bring out the flavor.

Combine & Simmer

Return the lamb to the pot. Add the lentils, carrots, potatoes, and stock. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, or until lamb and vegetables are tender.

Blend (Optional)

For a smoother texture, use an immersion blender to purée part of the soup—just enough to keep a hearty consistency while thickening the broth.

Prepare the Mint Butter

In a small saucepan, melt 2 tbsp butter over low heat. Add dried mint and a pinch of chili flakes. Let it sizzle briefly, then remove from heat.

Serve

Ladle the soup into bowls. Drizzle each serving with mint butter and a squeeze of fresh lemon juice. Serve with crusty bread or warm flatbread.

Suggested Pairing

Pair with a glass of light red wine (like Grenache) or strong Turkish black tea. A fresh side salad with lemon dressing balances the richness beautifully.

Ingredients