Green lentil soup, or yeşil mercimek çorbası, is the kind of soup Turkish families make on a cold evening when they want something warm, filling and easy. Green lentils, onion, tomato and pepper paste simmer together with a handful of small noodles called erişte, and a spoonful of mint and butter mix on top finishes it off. One pot, simple pantry ingredients, and a bowl that feels like home.
Unlike red lentils, which melt into a smooth soup, green lentils keep their shape and give every spoonful a little bite. The noodles make the soup thicker and more filling, so it works as a light dinner and not just a starter. If you love our Turkish Red Lentil Soup or Ezogelin Soup, this green version is a hearty new favorite to add to the list.
What Is Erişte?
Erişte are thin, flat Turkish noodles, traditionally made from flour and eggs and dried for later use. You can find them in Turkish and Middle Eastern grocery stores. If you cannot find erişte, small egg noodles, broken vermicelli or any small soup pasta work well.
How to Serve Green Lentil Soup
Serve the soup hot, drizzled with the mint and butter mix, with a squeeze of lemon and fresh bread on the side. It is a complete light meal on its own, and also a great starter before a main dish.
Tips for the Best Result
- Rinse the lentils well before boiling. This keeps the soup from looking cloudy.
- After the soup comes to a boil, keep it at a gentle simmer. A rapid boil makes the soup cloudy and the flavors blend less.
- If the soup is too thick, stir in a little hot water or stock. If it is too thin, simmer a few more minutes or add a few more lentils.
- The noodles keep soaking up liquid, so the soup thickens as it stands. Add a splash of hot water when reheating.
Variations
- Richer flavor: Use chicken or beef stock instead of plain water.
- Different pasta: Swap the erişte for tel şehriye (vermicelli) or small orzo-style pasta.
- Gluten-free: Erişte contains gluten. Use gluten-free small pasta, or leave the noodles out for a plain lentil soup.
Here is the recipe for this Turkish green lentil soup.
Green Lentil Soup
A hearty Turkish green lentil soup with onion, tomato paste, mint and small noodles (erişte), finished with a mint and butter mix.
Ingredients
Soup
- 160 g green lentils ¾ cup, rinsed
- 1 medium onion finely chopped
- 1 garlic clove finely chopped
- 4 Tbsp neutral oil 60 ml, such as sunflower
- 1 Tbsp tomato paste
- 2 tsp Turkish pepper paste (biber salçası)
- 50 g erişte (small Turkish noodles) or other small noodles ½ cup
- 1 liter hot water 4¼ cups
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp dried mint
- 1 tsp red pepper flakes optional
- chopped fresh parsley to garnish, optional
Mint and butter mix, to serve (optional)
- 1 Tbsp butter
- ½ tsp dried mint
- ½ tsp red pepper flakes
Instructions
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Boil the lentils.
Put the rinsed lentils in a pot, cover with plenty of water and boil until just tender, about 15 minutes. Drain and set aside.
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Sauté the onion and garlic.
Heat the oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and lightly golden.
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Add the pastes.
Stir in the tomato paste and pepper paste and cook, stirring, for about 1 minute.
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Add the noodles.
Add the erişte and sauté for 2 more minutes, stirring so the noodles coat in the oil.
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Simmer.
Add the drained lentils, salt, black pepper, dried mint and red pepper flakes. Pour in the hot water, stir, bring to a boil, then reduce the heat to low and simmer for 15 minutes, until the noodles and lentils are soft.
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Make the mint and butter mix (optional).
Melt the butter in a small pan, add the dried mint and red pepper flakes, and take it off the heat right away.
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Serve.
Ladle the hot soup into bowls and drizzle with the mint and butter mix. Top with chopped fresh parsley.
Recipe Notes
- Rinse the lentils well before boiling. This keeps the soup from looking cloudy.
- After the soup comes to a boil, keep it at a gentle simmer. A rapid boil makes the soup cloudy and the flavors blend less.
- If the soup is too thick, stir in a little hot water or stock. If it is too thin, simmer a few more minutes or add a few more lentils.
- The noodles keep soaking up liquid, so the soup thickens as it stands. Add a splash of hot water when reheating.
