Easy 30 Minute Turkish Lentil Soup is a comforting and hearty Turkish red lentil soup, packed with simple ingredients and bold flavors. Ready in just 30 minutes, it’s the perfect quick meal for a busy day or when you’re craving a cozy, nourishing dish.
Why You’ll Love This Recipe
Quick and Easy: With only 30 minutes from start to finish, it’s an ideal weeknight option.
Healthy and Nourishing: Packed with protein, fiber, and vitamins from lentils and vegetables.
Budget-Friendly: Made with simple pantry staples that are easy to find and affordable.
Customizable: Easily adjust spices or garnishes to suit your taste.
Delicious and Satisfying: A rich, creamy texture and bold Turkish-inspired flavors make it a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup red lentils, rinsed
1 medium onion, finely chopped
2 tablespoons olive oil
1 medium carrot, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable broth (or water)
Juice of 1/2 lemon
Salt and pepper to taste
Fresh parsley or mint leaves, chopped (for garnish)
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot, and sauté for 4–5 minutes until the vegetables soften.
Stir in the minced garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 1–2 minutes until fragrant.
Add the rinsed red lentils and pour in the vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the lentils and vegetables are tender.
Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender. Adjust the thickness by adding more broth or water if needed.
Stir in the lemon juice and season with salt and pepper to taste.
Serve hot, garnished with chopped parsley or mint leaves, and an extra drizzle of olive oil if desired.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: 180 kcal per serving
Variations
Spicy Kick: Add extra red pepper flakes or a pinch of cayenne for more heat.
Creamier Texture: Stir in a splash of coconut milk or heavy cream after blending.
Herb Swap: Use dill or cilantro instead of parsley or mint for a unique flavor twist.
Protein Boost: Add cooked chickpeas or shredded chicken for extra protein.
Gluten-Free: This soup is naturally gluten-free as written.
Storage/Reheating
Storage: Store the soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Reheating: Reheat on the stove over medium heat, adding a splash of water or broth if the soup has thickened.
Related Recipes:
- No-Oven Turkish Bread (Bazlama) with Only 3 Ingredients
- Slow Cooker Lentil Taco Chili
- Red Lentil Dahl
FAQs
How do I make this soup thicker or thinner?
To make the soup thicker, simmer it uncovered for a few extra minutes. For a thinner consistency, stir in additional broth or water after blending.
Can I use green or brown lentils instead of red lentils?
While red lentils cook faster and blend more smoothly, green or brown lentils can be used but will require a longer cooking time.
Can I make this soup without blending?
Yes, you can skip blending for a chunkier texture, though blending creates the classic creamy consistency.
What can I serve with this soup?
Serve it with warm crusty bread, pita, or a side salad for a complete meal. A dollop of yogurt on top also pairs beautifully.
Can I prepare this soup in advance?
Yes, it’s great for meal prep! The flavors deepen over time, so it tastes even better the next day.
Conclusion
This easy 30-minute Turkish lentil soup combines simplicity, bold flavors, and nourishing ingredients into one satisfying bowl. Perfect for any day of the week, it’s a versatile recipe you’ll return to again and again. Try it out and enjoy a comforting taste of Turkey in your own kitchen.
📖 Recipe:
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Easy 30 Minute Turkish Lentil Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and hearty Turkish red lentil soup, ready in just 30 minutes! Packed with protein, fiber, and bold flavors, this easy recipe is perfect for busy weeknights or a comforting meal.
Ingredients
1 cup red lentils, rinsed
1 medium onion, finely chopped
1 medium carrot, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable broth (or water)
Juice of 1/2 lemon
Salt and pepper to taste
Fresh parsley or mint leaves, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and carrot; sauté for 4–5 minutes until softened.
- Stir in garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Add rinsed red lentils and vegetable broth (or water). Bring to a boil, then reduce heat and simmer for 20 minutes until lentils and vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender. Adjust thickness with additional broth if needed.
- Stir in lemon juice and season with salt and pepper.
- Serve hot, garnished with parsley or mint, and an optional drizzle of olive oil.
Notes
Spicy Variation: Add extra red pepper flakes or cayenne for heat.
Creamy Texture: Stir in coconut milk or heavy cream after blending.
Herb Alternatives: Use dill or cilantro instead of parsley or mint.
Storage: Keeps in the refrigerator for 4 days or freezer for 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer and Blend
- Cuisine: Turkish
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
