Turkish Lentil Soup

Ingredients

• 2 cups Red Lentils (rinsed and soaked for 20 minutes)
• 150 grams Onion (diced)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 170 grams Carrots (peeled and diced)
• 200 grams Potatoes (peeled and diced)
• 3 cloves Garlic (minced (about 15 g))
• 220 grams Tomatoes (peeled and chopped)
• to taste Salt (kosher or sea salt preferred)
• 2 teaspoons Paprika (sweet paprika, divided)
• 0.5 teaspoons Black Pepper (freshly ground)
• 0.5 teaspoons Turmeric (ground)
• 2 leaves Bay Leaves (remove before blending)
• 6 cups Hot Water (hot tap water, enough to cover ingredients)
• 45 grams Unsalted Butter (cut into cubes)

Instructions

1. Rinse and Soak Lentils

   Place the red lentils in a colander, rinse under cold running water until the water runs clear, then transfer to a bowl and cover with water. Let soak for 20 minutes.

   Time: PT20M

2. Prep Vegetables

   Dice the onion, carrots, and potatoes into uniform ½‑inch pieces. Mince the garlic and chop the tomatoes.

   Time: PT10M

3. Caramelize Onion

   Heat the olive oil in the large pot over medium heat. Add the diced onion and cook, stirring frequently, until it turns deep golden brown, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

4. Sauté Remaining Vegetables

   Add the minced garlic, diced carrots, potatoes, and tomatoes to the pot. Stir and cook for 3 minutes until the vegetables begin to soften.

   Time: PT3M

   Temperature: medium heat

5. Add Lentils and Seasonings

   Drain the soaked lentils and add them to the pot along with bay leaves, 1 tsp paprika, black pepper, turmeric, salt, and the hot water. Stir to combine.

   Time: PT2M

6. Simmer Soup

   Bring the mixture to a gentle boil, then reduce to a simmer. Cover partially and cook for 30 minutes, stirring occasionally, until the lentils and vegetables are completely soft.

   Time: PT30M

   Temperature: simmer

7. Remove Bay Leaves

   Using tongs, remove the bay leaves and discard.

   Time: PT1M

8. Blend Soup

   Using an immersion blender (or transfer to a countertop blender in batches), blend the soup until completely smooth.

   Time: PT5M

9. Finish with Butter and Paprika

   Return the smooth soup to low heat. Stir in the cubed butter and the remaining 1 tsp paprika. Cook for 2 minutes, allowing the butter to melt and enrich the broth.

   Time: PT2M

   Temperature: medium heat

10. Season and Serve

    Taste and adjust salt or paprika if needed. Ladle the hot soup into bowls and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

240

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g

Ingredient Substitutions

• Instead of Red Lentils: Split peas, Yellow lentils
• Instead of Onion: Shallots
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Carrots: Parsnips
• Instead of Potatoes: Sweet potatoes
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Paprika: Smoked paprika (½ tsp less), Aleppo pepper (½ tsp)
• Instead of Black Pepper: White pepper
• Instead of Turmeric: Curry powder (¼ tsp)
• Instead of Bay Leaves: Dried thyme (1 tsp)
• Instead of Unsalted Butter: Olive oil (1 tbsp), Margarine

Equipment Needed

• Large Pot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups & Spoons
• Immersion Blender or Countertop Blender
• Ladle (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Soaking the red lentils for 20 minutes
• Caramelizing the onion until deep golden
• Simmering the soup for a full 30 minutes
• Blending the soup to a completely smooth texture
• Finishing with butter and paprika for richness

Chef Tips from the Video

• For an extra smoky note, use smoked paprika for the finishing tsp.
• A drizzle of extra‑virgin olive oil just before serving adds a luxurious finish.
• Serve with warm flatbread or a side of rice for a more filling meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove, adding a splash of water if needed.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Not recommended; soup should be kept refrigerated or frozen.

Make-Ahead Tips

• The soup tastes even better the next day as flavors meld; refrigerate and reheat.
• Portion and freeze individual servings for quick meals.

Frequently Asked Questions