Turkish Lentil Soup
Warm, comforting, and packed with wholesome ingredients, Turkish Lentil Soup is a timeless classic that combines simple pantry staples with bold Mediterranean flavors. Made with red lentils, onions, carrots, and potatoes, this velvety soup is infused with aromatic cumin and paprika, creating a deeply satisfying and subtly spiced dish. A touch of tomato paste lends richness, while fresh lemon juice adds a zesty brightness to every bowl. Ready in just 45 minutes, this easy-to-make soup is perfect for a quick weeknight dinner or a cozy lunch. Serve with a side of crusty bread for dipping, and watch this healthy, protein-packed recipe become a new family favorite.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium onion
- 1 medium carrot
- 1 medium potato
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 cups water
- 1 large lemon wedges
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Peel and dice the onion, carrot, and potato into small cubes for even cooking.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the tomato paste, ground cumin, and paprika, and cook for another minute until the spices are fragrant.
Add the diced carrot and potato to the pot, followed by the rinsed lentils. Stir to combine everything evenly.
Pour in the 6 cups of water and season with salt and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for about 25 minutes or until the vegetables and lentils are tender.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender, then return it to the pot.
Taste the soup and adjust seasoning if necessary. If the soup is too thick, add a bit more water and warm through.
Serve hot with a squeeze of fresh lemon juice for added brightness. Optionally, garnish with extra paprika or a drizzle of olive oil.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 20.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
