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
