turkish red lentil soup recipe

Written BySheba G Updated On
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The Best turkish red lentil soup recipe

I have been making this Turkish red lentil soup for years and it is one of those recipes that just works every time. It is simple, packed with flavor, and my kids actually ask for it which is a win in my book. The best part is that it uses ingredients I usually have on hand like red lentils, onions, carrots, and a bit of tomato paste. This soup is perfect for a weeknight dinner or even when you have guests over because it feels special but is not complicated to make.

Red lentils are a great source of protein and fiber so this soup is filling and healthy. It is also naturally gluten free and vegan if you skip the butter garnish. I love that I can make a big batch and have leftovers for lunch the next day. The soup has a smooth texture from blending and the warm spices like cumin and paprika give it a cozy flavor. My family loves it with a squeeze of lemon and some crusty bread on the side.

This recipe is a staple in our home especially during colder months. It is comforting and nourishing without being heavy. I have shared it with friends and they always ask for the recipe. If you are looking for a simple and delicious soup that everyone will enjoy this is it.

Turkish Red Lentil Soup

4.6 from 714 votes

This Turkish red lentil soup is a classic comfort food. It is smooth, mildly spiced, and perfect for a healthy meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 cup red lentils rinsed
1 medium onion chopped
1 medium carrot peeled and chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth
2 cups water
2 tablespoons olive oil
1 lemon cut into wedges for serving

For the Garnish

2 tablespoons butter
1 teaspoon red pepper flakes
1 teaspoon dried mint

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot and cook for 5 minutes until softened.
2Stir in the tomato paste, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
3Add the rinsed red lentils, vegetable broth, and water. Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes until the lentils are tender.
4Use an immersion blender to puree the soup until smooth. If using a regular blender let the soup cool slightly before blending in batches.
5For the garnish melt butter in a small pan over medium heat. Add red pepper flakes and dried mint and cook for 30 seconds until sizzling. Serve the soup hot with a drizzle of the butter mixture and a squeeze of lemon.

🔧Equipment

Large pot
Immersion blender or regular blender
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a thicker soup use less water. You can also add a potato for extra creaminess. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Turkish Red Lentil Soup Works

This Turkish red lentil soup is one of those recipes that always works for any occasion. It is simple enough for a busy weeknight but impressive enough for a family gathering. I hope you give it a try and it becomes a favorite in your home too.

❓ Frequently Asked Questions About Turkish Red Lentil Soup

1. Can I use green lentils instead of red lentils?

I do not recommend it. Red lentils break down easily and give the soup its smooth texture. Green lentils hold their shape and will not create the same creamy result.

2. Is this soup spicy?

Not really. The paprika and cumin add warmth but not heat. The red pepper flakes in the garnish give a mild kick but you can skip them if you prefer a milder soup.

3. Can I make this soup in a slow cooker?

Yes. Saute the onions and carrot on the stove first then add everything except the garnish to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend before serving.

4. How do I store leftovers?

Store the soup in an airtight container in the fridge for up to 3 days. It thickens as it sits so add a little water or broth when reheating. You can also freeze it for up to 3 months.

5. What can I serve with this soup?

I like to serve it with crusty bread or pita. A side salad also works well. Some people add a dollop of yogurt on top for extra creaminess.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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