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Turkish Lentil Soup

Turkish Lentil Soup Recipe

Turkish Lentil Soup is a classic dish made with red lentils,onions, carrots, potatoes, and warm spices. The ingredients cook together untilsoft, then blend into a silky and smooth soup. The flavor balances earthinessfrom the lentils with spice and brightness from lemon. It is a common comfortfood in Turkish homes and a popular starter in many restaurants. The soup isbudget-friendly, quick to prepare, and fits well into busy schedules. Manypeople enjoy it because it is filling, healthy, and easy to customize.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Turkish
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 small potato diced
  • 2 tbsp olive oil or butter
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp turmeric optional, adds color and depth
  • ¼ tsp black pepper
  • 1 tsp salt or to taste
  • 5 cups vegetable or chicken broth
  • Juice of ½ lemon for serving
  • 1 tbsp butter
  • ½ tsp paprika or Aleppo pepper
  • Chopped parsley

Equipment

  • Large Soup Pot or Dutch Oven
  • Cutting Board & Knife
  • Wooden Spoon
  • Measuring Spoons & Cups
  • Fine-mesh strainer
  • Hand blender or countertop blender
  • Ladle
  • Small skillet

Method
 

  1. Sauté the aromatics: Heat oil or butter in your soup pot. Add onion and cook until soft and fragrant. Add carrot and potato. Stir for a few minutes until vegetables start to soften.
  2. Add tomato paste and spices: Stir in tomato paste until it coats the vegetables. Add cumin, paprika, turmeric, black pepper, and salt. Mix well. This step builds a deep, warm flavor base.
  3. Add lentils and broth: Add rinsed red lentils. Pour in the broth. Stir everything together.
  4. Simmer: Bring to a boil, then lower the heat. Let it simmer for 20–25 minutes, or until lentils and vegetables are soft.
  5. Blend (optional): For classic Turkish texture, blend the soup until smooth. You can also leave it chunky if you prefer a rustic feel.
  6. Make paprika butter (optional): Melt butter in a small skillet. Add paprika. Stir for 10 seconds. Drizzle over each bowl.
  7. Serve: Squeeze lemon juice on top. Add parsley if you like freshness.

Notes

Turkish Lentil Soup depends on balance—soft texture, gentle spices, and a bright finish. Red lentils cook quickly, so watch your pot to avoid sticking. The lemon juice is not optional in my kitchen; it lifts the flavor and brings life to the bowl. Turkish cooks often say the soup tastes even better the next day, and that’s true. It thickens when chilled, so add a splash of water when reheating. If serving with bread, go for something crusty. It turns this simple soup into a full, satisfying meal.