Easy 30 Minute Turkish Lentil Soup

This Turkish Lentil Soup is a hearty and nutritious dish, perfect for a comforting meal. Made with red lentils, vegetables, and fragrant spices, it's both delicious and easy to prepare.

5 from 4 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Author: Deborah Rainford

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

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