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–+ servings
a big pot of turksih lentil soup with a drizzle of olive oil, and parsley on top, and a wedge of lemon on the side.
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Turkish Lentil Soup

A delicious creamy and nourishing Turkish lentil soup made in 30 minutes and packed with flavor.
Course Soup
Cuisine Turkish, Middle Eastern
Diet Halal, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 289kcal
Author Farah Abumaizar

Equipment

  • Large pot or saucepan
  • Immersion blender (or blender)

Ingredients

  • 3 tablespoon olive oil
  • 1 yellow onion finely diced
  • 1-2 carrots finely diced
  • 1 small to medium potato peeled and finely diced
  • 3 garlic cloves crushed
  • 2 tablespoon tomato paste
  • 1 teaspoon salt or to taste
  • 1 tablespoon dried mint
  • 1 teaspoon cumin powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili flakes adjust to taste
  • 1 cup red lentils rinsed and checked for debris
  • 6 cups water
  • 2 chicken or vegetable stock cubes

Instructions

  • Heat the olive oil in a large saucepan over medium-high heat.
  • Add the diced onion, carrot, potato, and garlic. Sauté for about 5 minutes until softened.
  • Stir in the tomato paste, salt, dried mint, cumin, black pepper, paprika, and chili flakes. Cook for 1 minute to bloom the spices.
  • Add the rinsed red lentils and stir to combine. Pour in the water and add the stock cubes.
  • Bring to a simmer, then cover and cook for 25–30 minutes until the vegetables and lentils are fully tender.
  • Use an immersion blender to blend the soup until smooth, or leave slightly textured if preferred. Taste and adjust seasoning as needed.
  • Serve hot with a drizzle of olive oil, fresh parsley, lemon juice, and extra chili flakes if desired.

Video

Notes

Ingredient Notes

  • Red lentils: Use red (orange) lentils only. Do not substitute with green or brown lentils, as they won’t break down the same way and won’t give you the signature creamy texture.
  • Stock cubes: You can use chicken or vegetable stock cubes. For a vegetarian or vegan version, use vegetable stock.
  • Chili flakes: Adjust to your spice preference or leave them out entirely for a milder soup.

Important Recipe Tips

  • Rinse and check the lentils thoroughly before using to remove any debris or small stones.
  • Dice the vegetables finely so they cook evenly and blend smoothly.
  • For the best texture, blend the soup well using an immersion blender until smooth and creamy.
  • If the soup thickens too much after cooking or sitting, simply add a splash of water when reheating to loosen it.

Storing Leftovers

  • Store in an airtight container in the refrigerator for up to 4 days.
  • The soup will thicken as it sits; add a little water when reheating to reach your desired consistency.
  • Reheat gently on the stovetop, stirring occasionally.
  • This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Nutrition

Calories: 289kcal | Carbohydrates: 34g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 0.3mg | Sodium: 1161mg | Potassium: 641mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2831IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 5mg