Turkish Lentil Soup (Mercimek Çorbası)

Name: Turkish Lentil Soup (Mercimek Çorbası)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1 large onion; 1 large carrot; 2 large garlic cloves; 1 small potato; 1 cup dried red lentils; 3 tablespoons tomato paste and *optional 1 tablespoon of biber salçası Turkish pepper paste; 1 teaspoon cumin powder; 6-7 cups water or light vegetable broth. I prefer to use water and 1 bouillon stock cube; 2 tablespoons extra virgin olive oil; Salt and black pepper to taste; 2-3 tablespoons extra virgin olive oil or butter; 2 teaspoons aleppo pepper (pul biber); Fresh lemon wedges; Chopped parsley; Serve with Turkish bread or Persian Flatbread

A smooth Turkish red lentil soup thickened with potato and brightened by tomato paste and cumin, finished with spiced oil drizzled on top.

Glycemic Load: 10.6 (Medium)

312 calories per serving

Serves: 5

Prep: 5 minutes

Cook: 25 minutes

mediterranean quick easy

Original recipe: cookingwithayeh.com

About This Calculation

Turkish Lentil Soup (Mercimek Çorbası) has a medium glycemic load of 10.6 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are dried red lentils (GL 6.1), potato (GL 3.1), carrot (GL 0.5). These ingredients account for the majority of the carbohydrate impact per serving.

Not counted in this number, because the recipe serves it alongside the dish: flatbread (adds GL 27.8 per serving if eaten).

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.