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Authentic Turkish Lentil Soup

A heartwarming and nutritious soup made with red lentils, vegetables, and aromatic spices, perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Turkish
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups Dried Red Lentils, rinsed thoroughly About 300g
  • 1 large Yellow Onion, finely diced About 200g
  • 2 medium Carrots, peeled and diced About 150g
  • 6 cups Vegetable or Chicken Broth 1.4L
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Unsalted Butter Or olive oil for vegan option (30g)
Spices and Herbs
  • 1 tsp Ground Cumin 2g
  • 1 tsp Red Pepper Flakes Aleppo pepper preferred, 2g
  • 1 tbsp Dried Mint Flakes 1g
Garnish
  • 1 whole Lemon, cut into wedges

Method
 

Preparation
  1. Heat the extra virgin olive oil over medium heat in a large pot.
  2. Add the diced onion and sauté until translucent.
  3. Stir in the diced carrots and cook for a few more minutes until softened.
  4. Add the rinsed lentils, broth, ground cumin, and red pepper flakes to the pot.
  5. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
Blending
  1. Remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy.
  2. If using a regular blender, transfer the soup in batches carefully.
Final Touch
  1. Return the blended soup to the pot. Stir in how much unsalted butter or additional olive oil you desire for a richer flavor.
  2. Adjust seasoning if needed and serve hot, garnished with dried mint flakes and lemon wedges on the side.

Notes

For added texture, reserve some lentils before blending and stir them back in afterward. Adjust spice levels based on preference and consider smoked paprika for an extra kick.
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