Turkish Red Lentil Soup Recipe

Ingredients

• 1 cup Red Lentils (rinsed well)
• 1 medium Onion (finely chopped)
• 1 medium Carrot (peeled and diced)
• 1 medium Potato (peeled and diced)
• 2 tablespoons Tomato Paste (no added sugar)
• 4 tablespoons Olive Oil (extra‑virgin; 2 tbsp for soup base, 2 tbsp for spicy garnish)
• 1 tablespoon Unsalted Butter (optional, for extra richness; can omit for vegan version)
• 1 teaspoon Ground Cumin (toasted lightly)
• 1 teaspoon Paprika (smoked paprika preferred)
• 0.5 teaspoon Red Pepper Flakes (for spicy olive oil drizzle)
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 cups Vegetable Broth (low‑sodium; can substitute water)

Instructions

1. Prep Vegetables

   Finely chop the onion and dice the carrot and potato into ½‑inch pieces.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 Tbsp olive oil in a large pot over medium heat. Add the onion, carrot, and potato; sauté 5 minutes until the onion becomes translucent and the vegetables start to soften.

   Time: PT5M

   Temperature: Medium heat

3. Add Spices & Tomato Paste

   Stir in the ground cumin, smoked paprika, and tomato paste. Cook, stirring, for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

4. Combine Lentils & Broth

   Add the rinsed red lentils and 4 cups vegetable broth (or water). Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: High heat

5. Simmer Soup

   Reduce heat to low, cover, and let the soup simmer for 20 minutes, or until the lentils and vegetables are completely soft.

   Time: PT20M

   Temperature: Low heat

6. Blend to Desired Consistency

   Using an immersion blender, puree the soup directly in the pot until smooth and velvety. For a chunkier texture, blend only half.

   Time: PT3M

7. Season

   Add salt and freshly ground black pepper to taste. If using butter, stir it in now for extra richness.

   Time: PT1M

8. Prepare Spicy Olive Oil Drizzle

   In a small skillet, heat the remaining 2 Tbsp olive oil over medium‑high heat. Add the red pepper flakes and cook for 30 seconds until fragrant, then remove from heat.

   Time: PT1M

   Temperature: Medium‑high heat

9. Serve

   Ladle the hot soup into bowls and drizzle each serving with the spicy olive oil. Garnish with a sprinkle of extra cumin or fresh herbs if desired.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

10 g

Carbohydrates

30 g

Fat

4 g

Fiber

6 g

Ingredient Substitutions

• Instead of Red Lentils: Split peas, Yellow lentils
• Instead of Onion: Shallot
• Instead of Carrot: Parsnip
• Instead of Potato: Sweet potato
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Olive Oil: Vegetable oil
• Instead of Unsalted Butter: Olive oil
• Instead of Ground Cumin: Ground coriander
• Instead of Paprika: Chili powder
• Instead of Red Pepper Flakes: Aleppo pepper
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Vegetable Broth: Water

Equipment Needed

• Large Pot
• Wooden Spoon
• Ladle
• Immersion Blender (optional)
• Small Skillet
• Measuring Cups and Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Sauté vegetables until softened
• Simmer until lentils are fully cooked and soft
• Blend to achieve velvety texture
• Prepare spicy olive oil without burning

Chef Tips from the Video

• Toast the cumin briefly before adding for deeper flavor.
• Use smoked paprika for a subtle smoky note.
• A splash of lemon juice at the end brightens the soup.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw and reheat gently.

Room temperature: Do not store at room temperature; soup is perishable.

Make-Ahead Tips

• Soup tastes even better the next day; refrigerate and reheat gently over low heat.
• Spicy olive oil can be made up to 3 days ahead and stored in a sealed jar.

Frequently Asked Questions