Turkish Red Lentil Soup Recipe

Discover the heartwarming simplicity of our Turkish Red Lentil Soup, a beloved staple of Turkish cuisine. This velvety smooth soup combines the earthy sweetness of red lentils with the subtle warmth of cumin and paprika, creating a comforting dish that’s both nourishing and satisfying.

The bright notes of lemon and the unexpected crunch of toasted dried mint elevate this humble soup to a memorable meal.

Perfect for cold evenings or as a light yet fulfilling lunch, this soup embodies the essence of Turkish hospitality – simple, flavorful, and utterly comforting.

Turkish Red Lentil Soup

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine Indian

Servings 6

Calories 200 kcal

Ingredients

  

• 1 cup red lentils rinsed
• 1 onion finely chopped
• 1 carrot diced
• 2 tbsp tomato paste
• 2 tbsp butter or olive oil
• 6 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp red pepper flakes optional
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tbsp dried mint
• Extra virgin olive oil for drizzling

Instructions

 

• In a large pot, melt butter (or heat olive oil) over medium heat. Add onion and carrot, cook until softened, about 5 minutes.
• Stir in tomato paste and cook for another minute.
• Add lentils, broth, cumin, paprika, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are very soft.
• Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
• Stir in lemon juice and season with salt and pepper to taste.
• In a small pan, dry-toast the dried mint over medium heat for about 1 minute until fragrant.
• Serve the soup hot, drizzled with olive oil and sprinkled with toasted dried mint.

Notes

Nutritional Information (per serving)

• Calories: 200
• Protein: 11g
• Carbohydrates: 28g
• Fiber: 11g
• Fat: 6g
• Sodium: 400mg

Keyword Lentils

Cooking Tips

• For a thicker soup, use less broth or simmer for a longer time.
• The toasted dried mint adds a unique flavor, don’t skip this step!

Equipment Needed

• Large pot
• Immersion blender or regular blender
• Small pan for toasting mint

Possible Substitutions

• Use yellow lentils if red are not available, but cooking time may increase.
• For a vegan version, use olive oil instead of butter.
• Add a diced potato for a heartier soup.