Red Lentil Soup – The New York Times
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Red Lentil Soup
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, the dish is light, spicy and bold, and takes less than an hour to make.
People stop me on the street because of this red lentil soup. It is the most popular recipe at NYT Cooking, with almost 40,000 reviews. This soup is based on a Turkish red lentil soup called mercimek corbasi. The flavor is very comforting and warming. Tomato paste adds a little sweetness, the cumin is earthy. This soup is very brothy and light, so it makes a light meal all by itself. You can round it out with pita, or a nice salad would be good with it.
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, the dish is light, spicy and bold, and takes less than an hour to make.
May 13, 2026
