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Turkish Red Lentil Soup Recipe

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4 from 2 reviews

This classic Turkish Red Lentil Soup is a comforting, hearty dish made with red lentils, fresh vegetables, and warming spices. Perfect for a quick and nutritious meal, the soup is blended until smooth and finished with a flavorful spiced butter drizzle, homemade croutons, fresh herbs, and a splash of lemon juice for brightness.

Ingredients

Main Ingredients

  • 2 tbsp olive oil
  • 1 medium carrot, peeled and roughly chopped
  • 1 small potato, peeled and roughly chopped
  • 1 medium yellow onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • 1 chicken or vegetable bouillon cube
  • 1 tsp triple-concentrated tomato paste
  • 1 tsp salt (or to taste)
  • ½ tsp ground black pepper
  • 1 tsp cumin powder
  • ¼ tsp turmeric powder
  • 1 cup red lentils, rinsed and drained
  • 5 cups water

Topping and Garnish

  • 2 tbsp butter (or olive oil)
  • ½ tsp crushed red pepper flakes
  • ⅓ tsp paprika powder
  • Croutons
  • Lemon wedges
  • Fresh cilantro or parsley

Instructions

  1. Heat the oil: Heat olive oil in a Dutch oven or large cooking pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add the chopped carrot, potato, onion, and garlic to the pot. Cook for 2-3 minutes until they begin to soften and release their aroma.
  3. Add bouillon and tomato paste: Crumble in the chicken or vegetable bouillon cube and stir in the tomato paste, combining well and deglazing the pan if necessary.
  4. Season the soup: Sprinkle salt, black pepper, cumin powder, and turmeric powder over the mixture and stir thoroughly to blend the flavors.
  5. Add lentils and water: Pour in the rinsed red lentils and five cups of water. Stir to combine, then cover and simmer over medium-low heat for 20-30 minutes until vegetables are tender and lentils have broken down.
  6. Blend the soup: Using an immersion blender, puree the soup directly in the pot until it reaches a smooth, creamy consistency.
  7. Adjust consistency and simmer: If the soup is too thick, add a little more water to reach desired consistency. Simmer gently for another 2-3 minutes.
  8. Prepare spiced butter topping: In a small pan over medium-low heat, melt the butter or warm the olive oil. Add crushed red pepper flakes and paprika powder, cooking for 1-2 minutes until fragrant.
  9. Finish and serve: Drizzle the spiced butter mixture over the soup or gently swirl it in. Serve hot, garnished with homemade croutons, fresh cilantro or parsley, and a squeeze of lemon juice for a refreshing finish.

Notes

  • Vegetarian option: use vegetable bouillon cube and olive oil instead of chicken bouillon and butter.
  • Adjust salt according to taste and bouillon cube sodium content.
  • Red lentils cook quickly and break down easily, so monitor the soup to avoid overcooking.
  • Use fresh lemon juice for the best flavor contrast.
  • Serve with warm crusty bread or additional croutons for a complete meal.

Find it online: https://bitezly.com/turkish-red-lentil-soup-recipe/