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Comforting Turkish Red Lentil Soup Recipe

Print Recipe
Course Soup
Cuisine Turkish
Servings 4 servings

Ingredients
  

Soup

  • 1 cup dry red lentils, picked over and rinsed 190 g
  • 1 medium yellow onion, finely chopped
  • 2–3 garlic cloves, minced
  • 2–3 carrots, peeled and diced
  • 1 medium russet potato, peeled and diced optional — for creaminess
  • 2 tbsp tomato paste
  • 6 cups low-sodium vegetable or chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander optional
  • 1/2 –1 tsp Aleppo pepper or paprika optional for warmth
  • Kosher salt & black pepper to taste
  • 2–3 tbsp extra virgin olive oil
  • 1 large lemon, cut into wedges

Garnish (Optional)

  • Lemon wedges
  • Extra olive oil drizzled
  • Croutons or warm crusty bread

Instructions
 

  • Heat olive oil in a large soup pot over medium heat.
  • Add onion, garlic, carrots, and potato , season with salt, and sauté until softened (about 5–7 min).
  • Stir in tomato paste , then add red lentils, broth, cumin, Aleppo pepper/paprika , and coriander (if using).
  • Bring to a simmer, reduce heat to low, and cook until lentils are soft — about 20 minutes.
  • Use an immersion blender to puree the soup until smooth and creamy. (Or carefully transfer to a blender in batches.)
  • Taste and adjust salt/pepper.
  • Serve with a drizzle of extra olive oil and lemon wedges on the side.