Turkish Red Lentil Soup

5 from 4 votes

Lentil soup comes in so many shapes and forms in the Middle East and even in one country, you can find a lot of varieties. Here is a simple and delicious Turkish lentil soup served with a drizzle of paprika oil and lemon wedges.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Soup

Cuisine: Middle East, Turkish

Diet: Halal, Vegan, Vegetarian

Servings: servings

Calories: 240kcal

Author: Amira

Equipment

Medium sized pot with cover
Immersion blender

Ingredients

2 teaspoon olive oil
2 cups red lentils
1 medium onion chopped
2 large carrots diced
1 medium potato peeled and diced
2 Tablespoons tomato paste
2 teaspoon ground cumin
1 teaspoon Aleppo pepper
1 teaspoon salt or to your liking
½ teaspoon black pepper
8 cups boiling water 2 liters

For the garnishing oil:

2 Tablespoons olive oil
1 teaspoon paprika

Instructions

In a pot over medium heat, add oil and sauté onion until it is fragrant, about 2 minutes.
Add tomato paste and mix with the onions for about 30 seconds.
Add carrots, potatoes, and lentils, stirring everything together for another minute.
Pour in boiling water and all the spices, mix everything well.
Cover the pot and cook on medium for about 20-30 minutes or until everything is well cooked.
Using an immersion blender or normal blender, blend the soup to the consistency you like.

For the garnishing oil

In a skillet, heat olive oil, then turn off the heat and add the paprika, stir a couple of times.
Ladle soup in bowls topped with paprika oil.

Notes

You can add a couple of tablespoons of flour to the onion-tomato mixture to thicken the soup instead of using the potato.
If the soup is too thick for your liking, add more boiling water.
You can use vegetable or chicken broth instead of water too.
If you can't find Aleppo pepper or don't like the spiciness, then you can use paprika.
You can use a regular blender if you do not have an immersion blender.

To Store:

Leftover Turkish lentil soup can be stored in an air tight container for up to 5 days in your refrigerator or up to 6 months in the freezer. When reheating on your stove top, if the consistency is thicker than when you first made it, try adding a tiny bit of water and stirring until desired thinness is reached.

Variations:

Chopped tomatoes can be added for additional flavor at the same time you are sautéing the onions and garlic.
Fresh mint goes well with this soup.

Nutrition