Description
Warm and satisfying, this Turkish Lentil Soup Recipe is your go-to for a quick, nutritious meal. With its earthy red lentils simmered with aromatic spices like cumin and paprika, every spoonful delivers a delightful depth of flavor. The bright finish from fresh lemon juice adds a zesty twist that elevates this comforting dish. Perfect as a hearty lunch or dinner option, this soup is also meal prep-friendly and naturally vegan, making it ideal for those seeking healthy options without sacrificing taste. Serve it with crusty bread or croutons to complete the experience.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and black pepper, to taste
- 5 cups vegetable broth or water
- 2 tbsp olive oil
- Lemon wedges for garnishing
- Fresh parsley, chopped for garnishing
- Red pepper flakes or chili oil for garnishing
- Croutons or crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until translucent (about 3–4 minutes).
- Add diced carrots and cook for another 3–5 minutes until tender.
- Stir in minced garlic; sauté briefly until fragrant.
- Mix in tomato paste, cumin, and paprika; cook for about 1 minute.
- Add rinsed lentils and pour in vegetable broth; stir well.
- Bring to a boil then reduce heat to low and cover; simmer for 20–25 minutes until lentils are soft.
- Blend the soup until smooth using an immersion blender or regular blender.
- Season with salt, pepper, and lemon juice; adjust flavors as desired.
- Serve hot with garnishes like lemon wedges and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg