Turkish Red Lentil Soup

Ingredients

• 200 g Red lentils (Rinsed and drained)
• 1 large Carrot (Peeled and cut into large dice)
• 1 large Potato (Peeled and cut into large dice)
• 1 large Onion (Coarsely sliced)
• 4 tbsp Olive oil (For sautéing the vegetables)
• 1 tbsp Tomato paste (Thick tomato paste)
• 1 tbsp Pepper paste (Can be replaced with extra tomato paste)
• 1 unit Garlic clove (Finely chopped)
• 0.5 tsp Black pepper (Ground)
• 1 tsp Salt (To adjust at the end of cooking)
• 1 tbsp Dried mango (Optional, for garnish)
• 1 tbsp Lemon juice (Add when serving)
• 2 L Water (Boiling)

Instructions

1. Prepare the vegetables

   Peel the carrot and potato, then cut them into large dice. Slice the onion.

   Time: PT10M

2. Heat the oil

   Pour 4 tbsp olive oil into the pot and heat over medium heat until it shimmers.

   Time: PT3M

   Temperature: medium

3. Sauté the vegetables

   Add the carrot, potato dice and onion to the pot. Sauté for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: medium

4. Add the lentils, garlic, pepper and salt

   Stir in the rinsed red lentils, chopped garlic, ½ tsp pepper and 1 tsp salt. Mix quickly.

   Time: PT2M

   Temperature: medium

5. Add the pastes

   Add 1 tbsp tomato paste and 1 tbsp pepper paste. Cook for 2 minutes to release the aromas.

   Time: PT2M

   Temperature: medium

6. Add the boiling water

   Pour 2 L boiling water into the pot, stir and bring to a boil.

   Time: PT2M

7. Simmer the soup

   Reduce heat to medium-low, cover the pot and cook for 30 minutes until the lentils, carrots and potatoes are tender.

   Time: PT30M

   Temperature: low simmer

8. Blend the soup

   Remove from heat and, using an immersion blender, blend the soup until smooth and velvety. (Alternatively, transfer to a blender).

   Time: PT5M

9. Adjust seasoning and serve

   Taste and adjust salt if needed. Serve in bowls, drizzle with lemon juice and sprinkle with dried mango (optional).

   Time: PT2M

Nutrition Facts

Calories

375

Protein

9 g

Carbohydrates

60 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Red lentils: Yellow lentils, Split peas
• Instead of Carrot: Parsnip, Squash
• Instead of Potato: Sweet potato, Turnip
• Instead of Onion: Shallot, Leek
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Tomato paste: Pureed tomato
• Instead of Pepper paste: Red pepper paste, Pepper puree
• Instead of Garlic clove: Garlic powder (¼ tsp)
• Instead of Black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Dried mango: Dried apricots, Raisins
• Instead of Lemon juice: Apple cider vinegar (small amount)
• Instead of Water: Vegetable broth (reduce salt)

Equipment Needed

• Chef's knife
• Cutting board
• Pot or Dutch oven
• Wooden spoon or spatula
• Measuring spoons
• Immersion blender
• Ladle (optional)
• Bowl or measuring cup (optional)

Critical Steps — Do Not Skip

• Sauté the vegetables without burning
• Cook the tomato and pepper pastes to develop flavors
• Simmer 30 minutes on low heat for a smooth texture
• Blend the soup until velvety consistency

Chef Tips from the Video

• Lightly toast the spices (cumin, paprika) before adding for more flavor.
• Garnish with chopped fresh parsley for a touch of color and freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup stores very well; prepare the day before and gently reheat on the stove or microwave.
• It freezes in individual portions for quick meals.