Turkish Lentil Soup
This Turkish Lentil Soup is a classic Mediterranean comfort food made with red lentils, vegetables, and warm spices. Creamy without cream, budget-friendly, and naturally vegan, this easy Turkish lentil soup recipe is perfect for weeknight dinners, meal prep, and cozy winter meals. Brightened with lemon and rich in plant-based protein, it’s a nourishing soup you’ll make again and again.
Ingredients
- 1 cup red lentils rinsed well
- 1 medium onion finely chopped
- 1 carrot diced small
- 1 potato peeled and cubed
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried mint optional but traditional
- 1 tablespoon olive oil or butter
- 5 cups vegetable broth or water
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
- Stir in the carrot and potato; cook for 3 minutes.
- Add tomato paste, paprika, and cumin. Cook for 1 minute, stirring, to bloom the spices.
- Add the rinsed red lentils and pour in the broth or water.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 20–25 minutes, until lentils and vegetables are very soft.
- Blend the soup until smooth using an immersion blender (or carefully blend in batches).
- Season with salt, pepper, and dried mint if using.
- Rest for 5 minutes, then serve hot with lemon wedges.
Notes
- The soup will thicken as it sits; add more broth or water when reheating.
- Lemon juice at the table is essential—it balances the richness beautifully.
- For a more traditional finish, drizzle with melted butter and paprika before serving.