If you’re craving something both comforting and bursting with flavor, this Turkish Lentil Soup Recipe is exactly what you need. It’s a vibrant bowl of warmth that beautifully balances gentle spices with hearty lentils, creating a soup that’s rich in texture and soul-soothing in every spoonful. Whether you’re new to Turkish cuisine or a longtime fan, this soup’s inviting aroma and deeply satisfying taste will quickly make it one of your favorites.
Ingredients You’ll Need
This Turkish Lentil Soup Recipe relies on a handful of simple, wholesome ingredients that come together to create layers of flavor, texture, and color. Each component is thoughtfully chosen to complement the earthy lentils and make the soup truly shine.
- 2 tablespoons olive oil: The perfect base for sautéing, bringing a fruity richness to the soup’s flavor.
- 1 medium yellow onion (diced): Adds a natural sweetness and depth when softened.
- 3 carrots (peeled and diced): Contributes subtle sweetness and pleasant texture.
- 1 medium Russet potato (peeled and diced): Provides creaminess and heartiness when blended.
- 2 garlic cloves (sliced): Gives a gentle kick of aroma without overpowering.
- 1 tablespoon tomato paste: Intensifies the soup’s savory backbone with a slight tang.
- 1 teaspoon cumin: Brings warm, earthy spice that defines the character of the dish.
- 1 teaspoon kosher salt: Balances flavors perfectly, enhancing every ingredient.
- 1/2 teaspoon paprika: Adds mild smokiness and a vibrant hue.
- 1/2 teaspoon dried oregano: Infuses herbs that brighten the palate.
- 1/4 teaspoon black pepper: Offers a subtle heat to round out the spice profile.
- 1/4 teaspoon cayenne (or Aleppo pepper): Introduces a gentle warmth that awakens your taste buds.
- 5 cups vegetable broth (or chicken broth): Forms the flavorful liquid base essential for simmering all ingredients.
- 1 cup red lentils: The star of the show, lending body and protein.
- 1 teaspoon dried mint: Adds a fresh and slightly sweet note just before serving.
- 1 lemon (sliced): Provides acidity to brighten and elevate the soup’s flavors.
- 3 tablespoons neutral oil (canola or safflower) or butter: Used to create a luscious paprika oil garnish.
- 1 1/2 tablespoons paprika: For the vibrant and aromatic garnish oil.
How to Make Turkish Lentil Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large, heavy-bottomed pot until shimmering. Toss in the diced onion and sauté gently for about 4 minutes. This softens the onion, unlocking its natural sweetness, which forms a flavorful foundation for the soup.
Step 2: Add Carrots and Potatoes
Next, stir in the diced carrots and potatoes. Cook them alongside the onion for another 4 minutes, stirring occasionally. This step builds a lovely texture base and melds the subtle sweetness of these vegetables into the mix.
Step 3: Introduce Garlic
Add the sliced garlic cloves and stir for 30 seconds just until fragrant, letting their warmth enhance the umami background without overpowering the delicate balance.
Step 4: Season and Deglaze
Now it’s time to sprinkle in the tomato paste, cumin, kosher salt, paprika, oregano, black pepper, and cayenne. Stir everything for 30 seconds to toast the spices and intensify their aroma. Then, pour a splash of the broth into the pot and use your spoon to carefully scrape the bottom, lifting all those flavorful bits stuck from sautéing.
Step 5: Add Lentils and Simmer
Pour in the remaining broth along with the red lentils. Stir everything to combine, then bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and let it work its magic for about 30 minutes, stirring occasionally to prevent sticking.
Step 6: Adjust Consistency
If the soup starts feeling too thick, don’t hesitate to add up to 1 cup of water to reach your preferred creaminess. Lentils absorb liquid as they cook, so a little extra helps maintain that silky texture.
Step 7: Blend Until Creamy
Remove the pot from heat and stir in the dried mint for a fresh twist. Then, using an immersion blender or transferring in batches to a stand blender, puree the soup until velvety smooth and fully incorporated. This creamy consistency is what makes this Turkish Lentil Soup Recipe truly irresistible.
Step 8: Prepare Paprika Oil
In a small pot, heat the neutral oil or butter just until warm. Stir in the paprika and remove from heat immediately. Keep stirring for a moment until the oil turns a vivid red and the flavors meld together. This aromatic oil will add a gorgeous finish.
Step 9: Serve with Lemon and Garnishes
Ladle the soup into bowls and offer lemon wedges on the side for squeezing. If you like, sprinkle chopped parsley and drizzle some of the paprika oil on top. These touches not only enhance the taste but also make the soup visually gorgeous and inviting.
How to Serve Turkish Lentil Soup Recipe
Garnishes
The charm of this Turkish Lentil Soup Recipe shines brighter with simple garnishes. Fresh lemon wedges add a zesty punch that cuts through the richness. A sprinkle of chopped parsley brings a fresh herbal note, while the paprika-infused oil adds a warm color and a subtle smoky flavor that’s absolutely delightful.
Side Dishes
For a full meal experience, serve this soup alongside warm, crusty bread or traditional Turkish flatbreads like pide. A light, crisp salad with cucumber and tomatoes also complements the soup’s bold yet comforting flavors beautifully, providing freshness and crunch.
Creative Ways to Present
For gatherings, serve this glorious soup in individual rustic bowls, each with a drizzle of paprika oil and lemon wedge on the rim. Alternatively, pour it into small shot glasses for a fun appetizer at parties. Using colorful bowls or adding a swirl of yogurt can also elevate the presentation, making the experience even more memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Turkish Lentil Soup Recipe keeps wonderfully in the refrigerator for up to 4 days. Store the soup in airtight containers to maintain its fresh flavor and creamy texture, making it an ideal choice for wholesome meal prep or a quick lunch.
Freezing
This soup freezes very well, so feel free to make a big batch. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It will keep for up to 3 months, and freezing helps the flavors deepen even further.
Reheating
When ready to enjoy again, thaw frozen soup overnight in the fridge, then gently reheat on the stovetop over medium heat. Stir occasionally, and add a splash of water or broth if it thickens too much. If you want to refresh the flavors, add a squeeze of lemon juice before serving.
FAQs
Can I use other types of lentils in this Turkish Lentil Soup Recipe?
While red lentils are preferred for their quick cooking and creamy texture, you can experiment with yellow lentils or split peas. Keep in mind that cooking times and texture may vary, so adjust simmering accordingly.
Is this soup vegan?
Absolutely! Using vegetable broth ensures the soup remains vegan, but if you prefer, chicken broth can add more depth without overpowering the flavor. Just make sure to avoid animal-based garnishes if keeping it vegan.
How spicy is the soup?
This Turkish Lentil Soup Recipe has a gentle warmth from cayenne and paprika but is not overly spicy. You can easily adjust the heat by reducing or omitting the cayenne or substituting it with milder Aleppo pepper.
Can I make this soup in a slow cooker?
Yes, you can start by sautéing the aromatics in a pan, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the lentils and vegetables are tender, then blend as usual.
What can I add to make the soup more filling?
Adding some cooked rice, bulgur, or small pasta shapes before blending can increase the heartiness. Alternatively, topping with toasted pita chips or serving with a protein side like grilled chicken can create a more substantial meal.
Final Thoughts
This Turkish Lentil Soup Recipe is a beautiful celebration of simple, nourishing ingredients that come together to create a truly gratifying dish. Whether you’re making it for a cozy dinner or to impress guests with authentic flavors, this soup is sure to become a kitchen favorite. Don’t wait to dive into this bowl of warmth and spice—it’s a hug in a bowl, waiting for you to enjoy.
Print
Turkish Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Description
This traditional Turkish Lentil Soup is a comforting and flavorful dish made with red lentils, vegetables, and aromatic spices. The lentils are simmered to tender perfection, then blended into a smooth, creamy texture. Enhanced with a vibrant homemade paprika oil and served with fresh lemon wedges, this soup is perfect for warming up your soul with a taste of classic Turkish cuisine.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 1 medium Russet potato, peeled and diced
- 2 garlic cloves, sliced
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (or Aleppo pepper)
- 5 cups vegetable broth (or chicken broth)
- 1 cup red lentils
- 1 teaspoon dried mint
- 1 lemon, sliced
Optional Paprika Oil
- 3 tablespoons neutral oil (canola or safflower or butter)
- 1 1/2 tablespoons paprika
Instructions
- Sauté Onion: Heat the olive oil in a large, heavy-bottomed pot. Once the oil is hot, add the diced onion and sauté for 4 minutes until softened and translucent.
- Add Carrots and Potato: Add the diced carrots and potatoes to the pot. Continue sautéing for another 4 minutes, stirring occasionally to combine flavors.
- Add Garlic: Stir in the sliced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Add Spices and Tomato Paste: Mix in the tomato paste, cumin, kosher salt, paprika, dried oregano, black pepper, and cayenne pepper. Stir well for about 30 seconds, then deglaze the bottom of the pot with a small amount of the broth to lift any browned bits.
- Simmer Soup: Pour in the remaining vegetable or chicken broth and add the red lentils. Stir to combine, increase the heat to bring the mixture to a boil, then reduce heat to low and simmer gently for 30 minutes, stirring occasionally.
- Adjust Consistency: If the soup thickens too much during cooking, add up to 1 cup of water to reach your desired consistency.
- Blend Soup: Remove the pot from heat and stir in the dried mint. Using an immersion blender (or transfer in batches to a stand blender), blend the soup until it becomes creamy and smooth, incorporating all the vegetables and lentils.
- Prepare Paprika Oil (Optional): In a small saucepan, heat the neutral oil over low heat. Add the paprika and stir to combine, then remove from heat and continue stirring until fully incorporated, creating a vibrant paprika oil.
- Serve: Ladle the soup into bowls, garnish with lemon wedges, and if desired, sprinkle chopped parsley and drizzle with the prepared paprika oil for added flavor and color.
Notes
- For a vegan option, use vegetable broth and neutral oil instead of butter.
- Adjust the cayenne or Aleppo pepper to your preferred spice level.
- Serve with fresh crusty bread for a hearty meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- The soup thickens as it cools, so add water or broth to thin it when reheating if needed.
