Go Back

Turkish Red Lentil Soup

A warm, comforting Turkish dish packed with nutrients and flavors made from red lentils, fresh vegetables, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup, Starter
Cuisine: Turkish
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons extra virgin olive oil
  • 1 large onion (chopped)
  • 2 medium carrots (chopped)
  • 1 rib celery (chopped)
  • 3 cloves garlic (minced or grated)
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • 2 medium potatoes (peeled and cut into small pieces)
  • 8 cups vegetable broth
  • 2 cups split red lentils (dried, not canned)
  • 1.5 teaspoons salt
  • 2 twists black pepper
  • 1 whole lemon (cut into wedges)
  • 1 handful flat-leaf parsley (chopped)
  • to taste serving Pita bread
  • to taste serving Chili oil
For the Chili Oil
  • 1 clove garlic
  • 1 teaspoon red pepper flakes
  • 4 tablespoons olive oil

Method
 

Preparation
  1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
  2. Add 1 large chopped onion, 2 chopped carrots, and 1 chopped rib of celery. Sauté for about 4 minutes, stirring often.
  3. Add 3 minced or grated cloves of garlic, 1 teaspoon of ground cumin, and 2 tablespoons of tomato paste. Stir and cook for 1 minute.
  4. Add 2 medium peeled and chopped potatoes, then pour in 8 cups of vegetable broth (in batches if needed). Stir well.
  5. Rinse the 2 cups of split red lentils under cold water before adding to the pot. Season with 1.5 teaspoons of salt and 2 twists of black pepper.
Cooking
  1. Bring the mixture to a simmer, and cook for about 15-20 minutes until lentils are soft and potatoes are fork-tender.
  2. Blend the soup using an immersion blender until smooth. Taste and adjust seasoning if necessary.
  3. For chili oil, warm 4 tablespoons of olive oil in a small pan. Add 1 teaspoon of red pepper flakes and 1 crushed clove of garlic, frying on low for 1 minute.
  4. Serve ladled soup with a squeeze of fresh lemon juice, chopped parsley, and drizzle with chili oil.

Notes

Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months. Reheat on the stove or microwave, adding broth if thickened.