Description
A creamy and nourishing Turkish Red Lentil Soup made with red lentils, vegetables, and spices, finished with lemon and parsley for a bright, refreshing touch.
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)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 4 minutes until softened.
- Add garlic, cumin, and tomato paste. Cook 1 minute until fragrant.
- Stir in potatoes, broth, and rinsed lentils.
- Season with salt and black pepper. Simmer 15–20 minutes until potatoes and lentils are tender.
- Blend until smooth using immersion blender (or blend half for chunkier texture).
- Adjust seasoning. Serve hot with lemon juice, parsley, and optional chili oil.
- For chili oil: gently fry garlic and red pepper flakes in olive oil, then drizzle over soup.
Notes
- Add cream or coconut milk for extra richness.
- Use chicken broth instead of vegetable broth if desired.
- Add smoked paprika or red pepper flakes for warmth.
- Blend partially for chunkier texture.
- Top with roasted chickpeas, croutons, or yogurt as garnish.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: Turkish, Middle Eastern
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg