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February 2026 Food Festival: Mercimek Çorbası (Turkish Lentil Soup)

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Each month, our Food Festival series highlights a single dish through a chef- and community-driven recipe, practical cooking tips, and serving inspiration.

This February, we’re sharing Ilgaz’s Mercimek Çorbası, or Turkish Lentil Soup — a simple, nourishing dish built for real life. Made with red lentils, warm spices, and pantry vegetables, this soup is filling without being heavy and comforting without being fussy. It’s the kind of food you make when you want something that takes care of you — especially at the end of a long day or late night.

Want more seasonal ideas? Explore the full Food Festival series here.

Dish Spotlight:

A staple across Turkish homes, red lentil soup is everyday food by design. It’s affordable, adaptable, and deeply satisfying, often served smooth and finished with lemon for brightness. While versions vary by household, the foundation stays the same: lentils for body, gentle spices for warmth, and a texture that feels both light and grounding.

This is not ceremonial food — it’s sustaining food. The kind you return to because it works.

Recipe: Ilgaz’s Mercimek Çorbası (Turkish Lentil Soup)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 1 carrot, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon Aleppo pepper
  • 6 cups vegetable or chicken stock
  • 1 cup red lentils, rinsed
  • 1 small Yukon Gold potato, diced into cubes
  • Fine sea salt and black pepper
  • Lemon wedges and fresh herbs, for serving

Method

  1. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and carrot and sauté for about 5 minutes, until softened, stirring occasionally.
  2. Stir in the tomato paste, cumin, and Aleppo pepper. Cook for 1 more minute, stirring to combine.
  3. Add the stock, red lentils, and potato. Stir, bring to a simmer, then reduce heat to medium-low. Cover and cook for about 15 minutes, or until the lentils are tender.
  4. If desired, use an immersion blender to purée the soup until completely smooth.
  5. Season with salt and black pepper to taste.
  6. Serve hot, garnished with fresh herbs and lemon wedges.

Chef Tips (From Ilgaz’s Kitchen Habits)

  • Don’t overthink it. Measurements don’t need to be exact — this soup is forgiving.
  • Blend or don’t. Smooth is traditional, but texture is a personal choice.
  • Lemon matters. A squeeze at the end brightens everything and keeps the soup from feeling heavy.
  • Good late, good reheated. This soup holds well and tastes just as good the next day.

How to Use It: Serving Suggestions

  • As a late-night meal when you want something filling but gentle
  • Alongside bread or a simple salad
  • Packed for lunch and reheated during the week
  • Served in small bowls as a warming starter

From Our Farm to Your Table: Meet Katchkie Farm and Our CSA

Dishes like this remind us that good cooking starts with intention, not excess. Seasonal vegetables, pantry staples, and thoughtful preparation come together to create food that nourishes — body and mood alike.

Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.

Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →

Learn More

Read more about how and when Ilgaz enjoys this dish in our interview with her here.

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