Name: Turkish Red Lentil Soup
Prep time: 10 min
Cook time: PT-487893H53M18S
Total time: PT-487893H53M18S
Cuisine: Turkish
Ingredients: 2 tbsp extra virgin olive oil; 1 large onion, chopped; 2 carrots, chopped; 1 rib celery, chopped; 3 cloves garlic, minced or grated; 1 tsp ground cumin; 2 tbsp tomato paste; 2 medium potatoes, peeled and diced; 8 cups vegetable broth; 2 cups dried split red lentils, rinsed; 1½ tsp salt (or to taste); Freshly cracked black pepper; 1 lemon, cut into wedges (for serving); 1 handful flat-leaf parsley, chopped (for garnish); Optional: chili oil (made with garlic, red pepper flakes, and olive oil)

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Short Description

A warming and velvety Turkish Red Lentil Soup featuring red lentils, aromatic vegetables, and a bright finish of lemon and fresh parsley—light, nourishing, and ideal for any season.

Why You’ll Love This Recipe

These qualities make this Turkish Red Lentil Soup truly special:

Nutritious and comforting—packed with protein-rich lentils and hearty vegetables.
Sautéed aromatics infuse deep flavor from garlic, cumin, onion, carrots, and celery.
Silky smooth texture with a subtly sweet potato base.
Refreshing brightness from fresh lemon juice and parsley garnish.
Customizable spice level with optional chili oil for an added kick.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 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 (add 4 cups at a time if your pot isn’t large enough)
2 cups dried split red lentils, rinsed
1½ teaspoons salt (or to taste)
2 twists freshly cracked black pepper
1 lemon, cut into wedges (for serving)
1 handful flat-leaf parsley, chopped (for garnish)

Serves Well With:

Pita bread
Chili oil made with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil

Directions

Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 4 minutes, stirring often, until softened.
Add Flavor Builders
Mix in the minced garlic, ground cumin, and tomato paste. Cook for an additional minute until fragrant.
Add Potatoes, Broth & Lentils
Stir in the diced potatoes. Pour in the vegetable broth (adding it in stages if needed for your pot) and rinsed red lentils.
Season and Simmer
Season with salt and cracked pepper. Bring to a simmer over medium heat, and cook for about 15–20 minutes, or until potatoes and lentils are tender.
Blend Smooth
Use an immersion blender to puree until the soup is smooth. Adjust salt and pepper to taste.
Finish & Serve
Serve hot, with a squeeze of lemon juice, a sprinkle of chopped parsley, and a drizzle of chili oil if desired.
Chili Oil (Optional)
In a small pan over low heat, warm the olive oil or butter. Add crushed garlic and red pepper flakes. Fry gently for 1 minute (do not burn), then whisk into the soup or serve drizzled on top.

Servings And Timing

Yield: Approximately 6 servings
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: Around 30–35 minutes

Variations

For extra richness, stir in a splash of cream or coconut milk before serving.
Swap the vegetable broth for chicken broth if desired.
Add a touch of smoked paprika or red pepper flakes during cooking for more warmth.
Blend only half of the soup for a chunkier texture.
Garnish with roasted chickpeas, croutons, or a swirl of yogurt instead of chili oil.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months; thaw and reheat gently.
Reheating: Warm over low heat, adding a splash of water or broth if the soup has thickened.

FAQs

Can I Use Red Lentils from a Can?

No—canned red lentils are already soft and may become mushy. Use dried split red lentils for optimal texture.

Can I Make This in a Slow Cooker?

Yes—sauté the vegetables and spices first, then transfer to a slow cooker with remaining ingredients. Cook on low for 4–6 hours or on high for 2–3 hours before blending.

Is Blending Necessary?

Not necessary, but blending creates the signature creamy texture. You can also blend half for a chunkier feel.

Can I Make This Dairy-Free?

Yes—it’s already dairy-free. For a creamier finish, stir in unsweetened coconut milk or a dollop of dairy-free yogurt.

Can I Use Different Herbs?

Sure—cilantro, dill, or fresh mint offer lovely alternative flavor profiles.

How Do I Add Protein?

Stir in cubed, cooked chicken or top with roasted chickpeas for a plant‑based boost.

Can I Reduce the Sodium?

Absolutely—start with 1 teaspoon of salt and add more to taste after blending.

Can I Use Fresh Tomatoes Instead of Paste?

You can blend fresh tomatoes into a paste consistency—or substitute a small can of tomato sauce if needed.

Is the Chili Oil Essential?

No, it’s optional. Chili oil adds a gourmet spicy note, but the soup is delicious without it.

Can I Make Loaf Bread to Serve Instead?

Of course—this soup pairs perfectly with crisp bread or homemade pita for dipping.

Conclusion

This Turkish Red Lentil Soup is both nourishing and full of flavor—creamy, fragrant, and satisfying in every spoonful. Easy to make and adaptable, it’s a go-to recipe for cozy dinners or healthy meal prep. Let me know if you’d like ideas for creative bread pairings or side dishes!