I present my Turkish Lentil Soup, blended silky smooth and crowned with a spiced topping, made in one pot for simple weeknight cooking.

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I make this Turkish Lentil Soup when I want something quick that still feels like it matters. It begins with red split lentils and a spoon of tomato paste, simmered until everything softens and I blend it into a silky bowl of omg that’s good.

I swear it’s more than a Red Lentil Soup Recipe you’d expect; the texture is addictive and the finishing gimmick, a special topping, turns every spoonful into a little surprise. I keep it one pot and weeknight friendly, but you’ll still find yourself telling people about it, even if you forget to mention the secret.

Ingredients

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Protein rich, cooks soft, they’re full of fiber and add mild sweetness
Adds savory depth, natural sugars caramelize, boosts flavor and it’s faint sweetness
Adds subtle sweetness, vitamins and color, some fiber, blends smoothly
Concentrated umami, tang and color without extra liquid, rounds the taste
Warm earthy spice, smoky sweet notes, low calories, lifts overall aroma
Butter adds silkiness, Aleppo brings mild heat and fruity pepperiness
Brightens bowl with acid, cuts richness, gives fresh zing if squeezed
Optional, adds subtle starchiness, makes soup thicker and more comforting you know
Vegetable or chicken stock gives savory backbone, saltiness adjustable to taste

Ingredient Quantities

1 cup (200 g) red split lentils rinsed well

1 medium onion, finely chopped

1 medium carrot, peeled and diced

1 small potato, peeled and diced (optional)

2 tablespoons olive oil

1 tablespoon tomato paste

6 cups (1.4 L) low sodium vegetable or chicken stock or water

1 teaspoon ground cumin

1 teaspoon sweet paprika

Salt about 1 teaspoon or to taste

1/2 teaspoon black pepper

2 tablespoons butter for the topping

1 teaspoon Aleppo pepper or 1/2 teaspoon red pepper flakes for the topping

1 teaspoon dried mint for the topping

Lemon wedges for serving (optional)

How to Make this

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1. Rinse 1 cup (200 g) red split lentils under cold water until water runs clear; finely chop 1 medium onion, peel and dice 1 medium carrot and 1 small potato if using.

2. Heat 2 tablespoons olive oil in a heavy pot over medium heat, add the onion and sauté until soft and translucent, about 4 minutes.

3. Add the diced carrot and potato and cook another 3 to 4 minutes, stirring, so they start to soften.

4. Stir in 1 tablespoon tomato paste, 1 teaspoon ground cumin and 1 teaspoon sweet paprika, cook 30 to 60 seconds to wake up the spices and stop the paste tasting raw.

5. Add the rinsed lentils and 6 cups (
1.4 L) low sodium stock or water, bring to a boil, then lower heat and simmer uncovered until lentils and veg are very soft, about 18 to 22 minutes.

6. Purée the soup until smooth with an immersion blender right in the pot, or carefully blend in batches in a blender; thin with extra stock or water if it’s too thick.

7. Season with about 1 teaspoon salt (add to taste) and 1/2 teaspoon black pepper, give it a final taste and adjust seasoning.

8. Make the topping: melt 2 tablespoons butter in a small pan over low heat, add 1 teaspoon Aleppo pepper or 1/2 teaspoon red pepper flakes and 1 teaspoon dried mint, heat 20 to 30 seconds just to bloom the flavors but don’t burn it.

9. Ladle soup into bowls, spoon the hot spiced butter over each bowl, squeeze lemon wedges on top if you like a bright lift, stir and serve.

Equipment Needed

1. Heavy bottomed pot (4 to 6 quart) for sautéing and simmering
2. Cutting board and a good sharp chef’s knife for chopping the onion carrot and potato
3. Measuring cups and spoons (1 cup, tablespoon, teaspoon) to measure lentils oil and spices
4. Fine mesh sieve or colander to rinse the lentils until water runs clear
5. Wooden spoon or heatproof spatula to stir while cooking
6. Immersion blender to puree right in the pot or a regular blender to do it in batches
7. Small skillet for melting butter and blooming the Aleppo pepper and dried mint
8. Ladle plus bowls and a small spoon for serving, and lemon wedges if you like a bright lift

FAQ

Q: Do I need to soak the red lentils first? A: No, red split lentils cook fast so rinsing well is enough. They usually break down and get creamy in about 15 to 20 minutes of simmering.

Q: How do I get the soup smooth and not lumpy? A: Cook until the lentils are soft then blend with an immersion blender or regular blender. If it gets too thick, stir in a little extra stock or water until you like the texture.

Q: Can I make this vegan? A: Yes, skip the butter topping and use olive oil instead. Melt the oil gently with the Aleppo pepper or red pepper flakes and dried mint and pour over each bowl.

Q: What if I don't have Aleppo pepper? A: Use red pepper flakes or a pinch of cayenne plus sweet paprika for milder heat. Start small, you can always add more.

Q: How should I store and reheat leftovers? A: Cool within two hours, refrigerate in a sealed container for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove, add a splash of stock or water if it thickened.

Q: When should I add the salt and tomato paste? A: Brown the onion and carrots, stir in the tomato paste and cook a minute to remove raw taste. I usually add most of the salt near the end so I don't overdo it, taste and adjust before serving.

Turkish Red Lentil Soup Recipe Substitutions and Variations

Red split lentils: swap with yellow split peas (very similar texture, may need a bit more cooking), or use canned cooked lentils (about 2 cups drained to replace 1 cup dry, add near the end), or use brown/green lentils if you dont mind them holding shape and simmering longer.
Tomato paste: use 1/4 cup canned tomato purée or crushed tomatoes, simmer to reduce until thick, or use 1 tablespoon roasted red pepper purée for a sweeter note.
Butter for the topping: use extra virgin olive oil (drizzle hot over the soup), ghee for a nuttier flavor, or vegan butter for a dairy free option.
Aleppo pepper for the topping: use 1/2 teaspoon crushed red pepper flakes for similar heat, or 1 teaspoon sweet or smoked paprika plus a small pinch of cayenne to mimic the fruity, mild heat.

Pro Tips

– Toast that tomato paste and spices a little longer than you think. Let the paste darken a shade and the spices get fragrant, then stop. It pulls out sweetness and loses that raw tinny taste, just dont let them scorch.

– Blend for texture on purpose. If you want ultra silky soup push it through a fine sieve after blending, or use short pulses in the blender and leave some veg bits for body. Always add hot stock, not cold water, to loosen the soup so it doesnt seize up and turn gluey.

– Be gentle with the spiced butter topping. Melt the butter on very low heat and add the pepper and mint just long enough to bloom them, then pull off the heat. If you want more heat use crushed red pepper, for a cleaner nutty flavor use clarified butter so it wont burn.

– Season in stages and taste after it rests. Lentils soak up salt as it cools, so hold back a bit, then add acid like lemon at the end a little at a time. Letting the soup sit 10 minutes before serving really brings the flavors together.