Turkish Red Lentil Soup
Warm, comforting, and bursting with aromatic spices, Turkish Red Lentil Soup is a classic dish that's as nourishing as it is satisfying. Made with protein-packed red lentils, sweet carrots, and fragrant spices like cumin, paprika, and dried mint, this hearty soup is blended to a silky-smooth texture for a truly velvety finish. A hint of chili flakes adds a gentle kick, while fresh lemon wedges on the side provide a zesty contrast that brightens every sip. Ready in just 45 minutes, this easy-to-make, vegetarian soup is perfect for a cozy lunch or dinner. Serve it with a sprinkle of fresh parsley and a side of crusty bread for an authentic Turkish dining experience! Healthy, flavorful, and packed with plant-based goodness, it's a delightful way to bring global flavors to your kitchen.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium (finely chopped) onion
- 1 medium (peeled and diced) carrot
- 2 cloves (minced) garlic
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried mint
- 0.5 teaspoon chili flakes
- 6 cups vegetable broth
- 1 whole (cut into wedges for serving) lemon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped for garnish, optional) fresh parsley
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and diced carrot. Cook, stirring frequently, until the onion becomes translucent and the carrot softens slightly, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes to release their flavors.
Add the paprika, ground cumin, dried mint, and chili flakes. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and stir in the rinsed red lentils. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the lentils are soft and cooked through.
Once the lentils are fully cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Season the soup with salt and black pepper to taste. Stir well and let it simmer for another 5 minutes.
Serve the soup hot, garnished with fresh parsley if desired, and a wedge of lemon on the side for squeezing over the soup before eating.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 10.0 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1339 mg | 28% | |
*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.
