Turkish Red Lentil Soup Recipe

I absolutely love this recipe because it brings a cozy and warming vibe to any day, wrapping me in comfort with its rich, aromatic spices and creamy texture. Plus, it’s super satisfying to make from scratch, transforming simple ingredients into a nourishing bowl of Turkish Red Lentil Soup that’s perfect for meal prep or sharing with friends.

Turkish Red Lentil Soup is one of those dishes that takes simple, wholesome ingredients and turns them into something fancy—almost gourmet, I would say. The red lentils, onions, and carrots provide a hearty base.

The cumin and paprika add warmth and a hint of spice. It’s one of my favorite ways to eat lentils.

Ingredients

Protein and fiber make them a solid base.

Onion: Provides flavor intensity, augments other elements.

Adds sweetness and vibrant color to the soup;
Carrot:
The creamy texture and the carbohydrate content of the potato make it a flavor carrier.

Extra virgin olive oil: Nutritious fats for tasty and healthful cooking.

Tomato Paste: Contributes umami and tangy richness.

Cumin, ground: delivers warm, earthy notes.

Paprika: Provides a kick that is smoky and slightly sweet.

Ingredient Quantities

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• 1 cup red lentils, rinsed and drained
• 1 medium onion, chopped
• 1 large carrot, peeled and diced
• 1 medium potato, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 6 cups vegetable or chicken broth
• Salt and pepper to taste
• Lemon wedges and fresh parsley for serving (optional)

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Instructions

1. In a big saucepan, warm the olive oil at medium heat. Mix in the diced onion and sauté until the onion is tender and clear, which should take about 5 minutes.

2. Add the carrot and potato, both diced, to the pot and let them cook for another 2-3 minutes, stirring now and then.

3. Add the tomato paste, ground cumin, and paprika, and cook for another 1-2 minutes, until the spices are very fragrant.

4. In the pot, combine the well-rinsed and drained red lentils with the other ingredients and stir until everything is nicely integrated.

5. Add the vegetable or chicken broth and bring to a boil.

6. When the mixture reaches a boil, lower the heat. Put the lid on the pot, and let the soup simmer for 30-35 minutes, or until the lentils and the vegetables are tender.

7. Using an immersion blender, blend the soup until smooth. If using a countertop blender, carefully transfer the soup in batches to the blender and blend until smooth.

8. Sample the soup and then, if you think it necessary, add salt and pepper to it, adjusting as needed.

9. Hot soup should be served that way but with an extra touch. Add fresh parsley as a garnish along with a squeeze of lemon juice and the soup is brightened.

10. Enjoy your Turkish Red Lentil Soup alongside some crusty bread, and you’ve got a complete meal.

Equipment Needed

1. Large saucepan or pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Immersion blender or countertop blender
7. Ladle
8. Peeler (for carrot and potato)
9. Citrus juicer (for lemon wedges, optional)

FAQ

• Can I use a different type of lentil for this soup?Substituting with yellow lentils is an option if you don’t have red lentils. Just keep in mind that they have a different texture, take longer to cook, and you might not have the same dish when you use them.
• Is it possible to make this soup vegan?Certainly! Just use vegetable broth in place of chicken broth, and you will have a vegan dish.
• How can I store and reheat the soup?Keep in an airtight container in the refrigerator for as long as 3 days. When ready to reheat, use the stove, set over low heat, and add a splash of water if the soup has thickened.
• Can I freeze Turkish Red Lentil Soup?Of course. First, let the soup cool entirely. Then, freeze it in container sizes that allow you to thaw just the amount you need for a single serving. You can store the soup in the freezer for as long as 3 months.
• What can I use instead of tomato paste?A small amount of canned tomatoes can be used, but they must be puréed first to keep the soup’s texture smooth.
• How do I adjust the spiciness of the soup?Add or subtract from the paprika, depending on how hot you want it, or throw in some red pepper flakes to amp up the spice factor.
• What complements this soup as a side dish?This hearty soup goes well with a fresh green salad and warm, crusty bread.

Substitutions and Variations

1 cup red lentils, rinsed and drained: substitute with yellow lentils if unavailable.
1 medium onion, chopped; shallots or leeks can be substituted.
1 large carrot, peeled and diced: for a similar texture, substitute with parsnips.
1 tablespoon tomato paste; you can substitute 2-3 tablespoons of tomato sauce or pureed tomatoes.
6 cups vegetable or chicken broth; may use water with bouillon cubes or powder to taste.

Pro Tips

1. Toasting the Spices: Before adding the tomato paste in step 3, consider toasting the ground cumin and paprika for about 30 seconds in the olive oil. This can enhance their flavors even more, giving your soup a deeper, richer taste profile.

2. Broth Choice: Using homemade vegetable or chicken broth can significantly increase the flavor of your soup compared to store-bought versions. If that’s not an option, consider adding a teaspoon of a high-quality broth concentrate.

3. Texture Control: If you prefer some texture in your soup, blend only a portion of it and leave the rest chunky. This will create a nice contrast between smooth and chunky elements.

4. Lemon Zest: In addition to lemon juice, consider adding a bit of lemon zest before serving. The zest can add an additional layer of citrus flavor and brighten up the overall taste of the soup.

5. Garnish with a Kick: For an extra flavor boost, try garnishing with a sprinkle of chili flakes or a drizzle of chili oil. This will add a bit of heat that complements the earthiness of the lentils and spices.