Easy 30 Minute Turkish Lentil Soup

Name: Easy 30 Minute Turkish Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp vegetable oil; 1 brown onion (diced); 3 cloves garlic (minced); 2 small carrots (peeled and diced); 1 tbsp tomato paste; 190 g red lentils; 1 tsp ground cumin; 1 ½ tsp paprika; 900 ml vegetable stock; Juice of 1/2 lemon; Fresh mint leaves; Chopped pistachios; Crème fraîche or Greek yogurt; Cracked black pepper

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This easy Turkish lentil soup is a delicious and nutritious meal that's perfect for any day of the week. Made with red lentils, fresh vegetables, and fragrant spices, it's a comforting and healthy soup that's easy to make.

You'll also love my sweet potato and carrot soup, red lentil dhal curry, one-pot easy lentil soup, carrot and coriander soup, and ham and lentil soup.

Table of Contents

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⭐️ Why this recipe works
🧾 Ingredients overview
👩🏻‍🍳 Here's how to make it
📖 Variations
💡 Chef's Guide: Expert Tips
🍯 Storing and reheating leftovers
❓Recipe FAQ's
Easy 30 Minute Turkish Lentil Soup

⭐️ Why this recipe works

Rich Flavor: The combination of cumin and paprika creates a deep, savory taste.
Healthy and Nutritious: Packed with protein and fiber from red lentils and vegetables.
Quick and Easy: Simple steps and readily available ingredients make it perfect for weeknights.
Versatile: Can be easily modified for dietary preferences, such as vegan or gluten-free.
Comforting and Satisfying: A warm, hearty soup ideal for cold weather.

🧾 Ingredients overview

Vegetable oil: Used for sautéing the aromatics, adds a base flavor.
Brown onion: Provides a sweet, robust flavor when sautéed.
Garlic: Adds depth and a pungent, savory note.
Carrots: Contribute sweetness and body to the soup.
Tomato paste: Enhances the umami and gives a rich tomato flavor.
Red lentils: The main protein source, they cook quickly and create a creamy texture.
Ground cumin: Adds earthy, warm flavors.
Paprika: Provides a mild, sweet heat.
Vegetable stock: The liquid base that infuses all the ingredients with flavor.
Lemon juice: Adds brightness and balances the flavors.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

Turkish Lentil Soup recipe step-by-step

sauteing onions for turkish red lentil soup

Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Sauté diced onion and minced garlic for about 5 minutes until golden and softened.

Add Vegetables and Lentils: Stir in tomato paste, diced carrots, and red lentils. Cook for an additional 3 minutes.

Season and Simmer: Mix in ground cumin and paprika, then pour in vegetable stock. Bring to a gentle simmer and cook for about 20 minutes, until carrots and lentils are soft.
Blend and Season: Blend the soup until smooth and creamy using an immersion blender. Squeeze in lemon juice, whisk to combine, and adjust seasoning to taste.
Serve: Divide the soup into bowls and top with crème fraîche or Greek yogurt, fresh mint leaves, and chopped pistachios. Finish with a sprinkle of cracked black pepper.

Turkish lentil soup in a white bowl with a spoon.

📖 Variations

Protein Boost: Add cooked chicken or turkey for extra protein.
Spicy Kick: Include a pinch of red pepper flakes or chili powder.
Herb Swaps: Use cilantro or parsley instead of mint for a different fresh herb flavor.
Citrus Alternatives: Replace lemon juice with lime juice for a slightly different citrus note.

💡 Chef's Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

Flavor Base: Toast the cumin and paprika in the oil before adding the vegetables for a deeper flavor.
Leftover Vegetables: Add any leftover vegetables like zucchini or bell peppers for added nutrients.
Flavor Enhancements: A dollop of harissa can introduce a smoky heat.
Consistency Adjustment: Add more stock if the soup is too thick after blending.
Serving Suggestions: Serve with a side of Turkish flatbread for a complete meal experience.

🍯 Storing and reheating leftovers

Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
Reheat: To reheat, place the soup in a pot over medium heat, stirring occasionally until hot. If frozen, thaw in the fridge overnight before reheating.

❓Recipe FAQ's

What can I use instead of an immersion blender?

You can use a regular upright blender. Just be sure to blend in batches and be cautious with hot liquids.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Sauté the onions, garlic, and carrots first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock can be used if you’re not making a vegetarian or vegan version. It will add a different depth of flavor to the soup.

Is it necessary to peel the carrots?

Peeling the carrots is recommended for a smoother texture, but if you prefer, you can scrub them well and leave the peel on for added fiber.

Looking for other easy soup recipes like this? Try these:

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