Description
Turkish Red Lentil Soup is a comforting and nutritious classic of Turkish cuisine, combining red lentils with simple fresh ingredients and warm spices. Its vibrant orange color, smooth texture, and balanced flavors make it a perfect meal for any time of day, delivering both nourishment and cozy satisfaction in every spoonful.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils, rinsed thoroughly
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
Spices and Seasonings
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
Optional Garnishes and Add-ins
- Diced potatoes, zucchini, or spinach (optional vegetables)
- Smoked paprika or cayenne pepper (for extra heat)
- Yogurt or coconut milk (for creaminess)
- Fresh parsley or mint (for garnish)
- Extra virgin olive oil (for drizzling)
- Sumac (optional garnish)
- Toasted pine nuts (optional garnish)
Instructions
- Prepare the Ingredients: Begin by rinsing the red lentils thoroughly under cold water until the water runs clear. Finely chop the onion, carrot, and garlic to ensure even cooking and smooth blending into the soup.
- Sauté the Base: Heat olive oil in a pot over medium heat. Add the chopped onions, carrots, and garlic. Cook gently, stirring occasionally, for about 5-7 minutes until softened and fragrant without browning.
- Add Spices and Tomato Paste: Stir in cumin and red pepper flakes, allowing them to toast lightly to release their aroma. Add the tomato paste and cook with the vegetables for 2 minutes to deepen the flavors.
- Simmer the Lentils: Add the rinsed lentils to the pot and pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to a gentle simmer, uncovered, and cook for 20-25 minutes until the lentils are tender and starting to break down.
- Blend and Season: Use an immersion blender to puree the soup gently for a slightly textured or completely smooth consistency, based on preference. Stir in lemon juice, salt, and pepper to taste.
- Final Touches: Allow the soup to simmer for an additional 5 minutes to meld the flavors. Serve hot, garnished as desired with fresh herbs, yogurt, or a drizzle of olive oil.
Notes
- Use dry red lentils rather than canned for the best texture and flavor.
- Don’t skip the lemon juice; it brightens and balances the rich lentils perfectly.
- Simmer the soup gently to ensure even cooking and harmonious flavor blending.
- Adjust thickness by adding more broth or simmering longer for a thicker consistency.
- Sauté the onion and garlic base well to unlock rich, layered flavors.
- This soup freezes well; store in airtight containers for up to 3 months.
- Reheat gently with added broth or water if it thickens after refrigeration.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Turkish Red Lentil Soup, lentil soup, Turkish soup, comfort food, healthy soup, easy soup recipe, vegan soup, gluten free soup
