Turkish Lentil Soup Recipe

I absolutely love this red lentil soup recipe because it’s not only super healthy but also incredibly comforting, making it a perfect go-to meal for any chilly evening. Plus, it’s so easy to whip up and customize with a splash of lemon or a sprinkle of red pepper flakes for that extra zing!

My lentil soup might just be the most comforting dish on the planet. When I was a child, my mother would make it for me when I was sick or feeling down.

Even today, I can think of few things that warm my spirit and hug my insides quite like a bowl of this simple yet satisfying soup. Renowned for its comforting flavor and nutritious profile, my Turkish Lentil Soup blends hearty red lentils with aromatic cumin, paprika, and the zest of fresh lemon.

I love how the rich broth, carrot, and tomato paste meld together, creating a wholesome dish that’s both filling and soul-satisfying.

Ingredients

Protein and fiber are abundant in red lentils.

Their flavor is earthy and mild.

Onion: Contributes a delicious base that boasts loads of antioxidants and amplifies taste.

Carrot: Provides subtle sweetness to the soup, plus vitamins A and C.

Tomato paste: Enriches the flavor, rendering a deep umami taste.

Olive Oil: A healthy fat; it provides a smooth texture and a subtle fruitiness.

Cumin: Spice, earthy and warm, speedy metabolism boost.

Lemon: Gives the dish a fresh, tangy zest and brightness.

Ingredient Quantities

• 1 cup red lentils
• 1 medium onion, chopped
• 1 large carrot, diced
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 6 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 lemon, cut into wedges for serving
• Fresh parsley, chopped, for garnish
• Optional: 1 teaspoon red pepper flakes for spice

Instructions

1. Wash the red lentils in cold water until the water runs clear. Hold the lentils in a fine mesh strainer and rinse them under cold water. Place them in a bowl, and set them aside.

2. In a big pot, warm the olive oil at medium heat. Stir in the onion and chopped carrot and sauté for about 5 minutes or until the onion is translucent.

3. Add the tomato paste, ground cumin, salt, black pepper, and paprika. Cook for a further 2 minutes, or until the spices are fragrant.

4. Into the pot goes the rinsed red lentils, which I stir to coat with the onion and spice mixture.

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

6. Lower the heat to low, cover the pot, and allow the soup to simmer about 25-30 minutes, or until the lentils and carrots are done.

7. The soup can be pureed until smooth using an immersion blender. Alternatively, it can be pureed in batches using a standard blender. When using a standard blender, exercise caution and allow the soup to cool slightly before blending.

8. If you find it necessary, you can adjust the seasoning. If you’d like a leaner texture, you can add more broth or water to the pot.

9. The soup is served hot, with fresh parsley and a wedge of lemon on the side for garnishing.

10. To give it a spicy kick, you can sprinkle red pepper flakes on this dish before serving, if you want to. Enjoy!

Equipment Needed

1. Fine mesh strainer
2. Bowl
3. Large pot with lid
4. Wooden spoon or spatula
5. Measuring spoons
6. Immersion blender or standard blender
7. Cutting board
8. Knife

FAQ

• Q:May other varieties of lentils be used in place of red lentils?
  A:
  The preferred lentil for this recipe is the red lentil. Red lentils have a lovely, quick cooking time and aren’t really a lentil that seems to require any cooking skill. They just have a beautiful creaminess to them. Still, you could use yellow lentils or, in some cases, even split peas. Again, the ingredient might affect texture and the cooking time of the dish.
• Q:What can replace tomato paste? A: If you’re in a pinch, you can use fresh tomatoes or canned diced tomatoes instead. It will likely affect the soup’s texture, but you can assist the process by blending via standard or immersion blender, using a hand potato masher, or employing the old standby of squishing the tomatoes between your fingers.
• Q:How can this soup be made spicier? A: One way is to add red pepper flakes—1 teaspoon seems to be the sweet spot—during cooking, or to use them as a garnish for some added color and heat.
• Q:Is it possible to prepare this soup in advance?
  A:
  Indeed, it is possible to make the soup ahead of time and keep it in the refrigerator for as long as three days. You can reheat the soup on the stove and add some broth to it if you find that it has become too thick.
• Q:Can this soup be made vegetarian or vegan? A: Indeed. Instead of using chicken broth, use vegetable broth to make the soup vegetarian and vegan-friendly.
• Q:What is the purpose of the lemon wedges?
  Lemon wedges provide an excellent taste when squeezed over the soup. They contribute flavor unmatched by anything else and taste far better in that capacity than do the purees or creams that could otherwise take the place of the mound of fresh lump crab.
• Q:Is it possible to freeze this soup?
  A:
  Indeed, this soup does the job of freezing well. Permit it to reach a state of complete coolness, then house it in an airtight container, suitable for the freezer, for a duration of three months at most. When you wish to eat it again, let it thaw completely, and then heat it gently on the stove.

Substitutions and Variations

1 cup of red lentils can be substituted with 1 cup of yellow lentils or 1 cup of split peas.
One medium leek, chopped, can be substituted for 1 medium onion, chopped.
1 large carrot, diced can be replaced with 1 large parsnip, diced.
You can replace 2 tablespoons of olive oil with:

– 2 tablespoons of vegetable oil
– 2 tablespoons of butter (for a richer taste)
One teaspoon of ground cumin can be exchanged for one teaspoon of curry powder to create a different flavorful profile.

Pro Tips

1. Enhance Flavor with Roasted Spices Before adding the ground cumin, toast it in a small dry skillet over low heat until fragrant, about 1-2 minutes. This step will enhance the flavor and aroma of the cumin.

2. Caramelize the Onion For extra depth of flavor, allow the onions to caramelize slightly by cooking them a minute or two longer before adding the carrots. This will bring out their natural sweetness and enrich the soup.

3. Layered Acidity with Lemon Add a splash of lemon juice to the soup just before serving for a balanced acidity that complements the lentils. The lemon wedges can still be served on the side for individual taste adjustment.

4. Texture Variation Consider reserving a small portion of the cooked lentils and carrots before blending. Stir them back into the pureed soup for a bit of texture contrast.

5. Garnish with Style Aside from parsley, garnish with a dollop of yogurt or a drizzle of olive oil for added creaminess and a visually appealing presentation.