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.
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⭐️ 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
- 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.
📖 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
You can use a regular upright blender. Just be sure to blend in batches and be cautious with hot liquids.
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.
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.
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:
If you tried this Turkish Lentil Soup please let me know in the comments below, and please leave a star rating while you're there!
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Easy 30 Minute Turkish Lentil Soup
Ingredients
- 2 tablespoon vegetable oil
- 1 brown onion, diced
- 3 cloves garlic, minced
- 2 small carrots, peeled and diced
- 1 tablespoon tomato paste
- 190 g (1 cup) red lentils
- 1 teaspoon ground cumin
- 1 ½ teaspoon paprika
- 900 ml (3 ¾ cups) vegetable stock
- Juice of ½ lemon
For Serving:
- Fresh mint leaves
- Chopped pistachios
- Crème fraîche or Greek yogurt
- Cracked black pepper
Instructions
Sauté Aromatics:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Once the oil is shimmering, sauté the diced onion and minced garlic for about 5 minutes until they begin to turn golden and soften.
Add Vegetables and Lentils:
- Stir in the tomato paste, diced carrots, and red lentils. Cook for an additional 3 minutes.
Season and Simmer:
- Mix in the ground cumin and paprika. Pour in the vegetable stock.
- Bring the mixture to a gentle simmer and cook for about 20 minutes, until the carrots and lentils are soft.
Blend and Season:
- Blend the soup until smooth and creamy using an immersion blender or an upright blender.
- Squeeze in the 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.
Notes
- Optional Toppings: The suggested toppings add great flavor and texture, but the soup is delicious on its own. A drizzle of olive oil is a simple and tasty alternative.
- Storage: Store the soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months, making it ideal for meal prep.
- Consistency: Adjust the thickness of the soup by adding extra water or stock. A thicker soup will be more filling.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Michelle
Was making a batch of this soup to take to work for lunches during the week, my kids had some once they had a taste as theysaid it was delicious. Very filling and tasty. Super easy dish to make, did mine in my soup maker and turned out great. Thanks for another lovely recipe
Anja
I read the recipe and it doesn't say, when you put in the lentils. Is it with the carrots or with the stock?
Deborah Rainford
Hi Anja! Sorry about that. Yes, lentils go in with the carrots. I've fixed up the recipe now. Thanks for catching that. Happy cooking! 🙂