Red Lentil Soup Turkish Style

Dive into the vibrant flavors of Turkish cuisine with this comforting Red Lentil Soup, a wholesome dish bursting with warmth and spice. Made with tender red lentils, hearty vegetables like carrots and potatoes, and aromatic seasonings such as cumin and paprika, this recipe offers a perfect balance of nutrition and flavor. Tomato paste adds a savory depth, while lemon wedges on the side provide a zesty finish to brighten each spoonful. Creamy and silky thanks to a quick blitz with an immersion blender, this soup is ready in just 45 minutes, making it an ideal weeknight meal. Serve it with fresh parsley for a fragrant garnish and enjoy a taste of Turkey in every bowl. Perfect for cozy dinners or meal prepping, this red lentil soup is vegan-friendly, protein-packed, and utterly satisfying!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 tablespoon Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 cups Water or chicken/vegetable stock
• 4 pieces Lemon wedges
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the red lentils thoroughly in cold water until the water runs clear. Set aside to drain.

Step 2

Peel and chop the onion, carrot, potato, and garlic into small pieces to ensure even cooking.

Step 3

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.

Step 4

Add the carrot and potato to the pot. Stir and cook for an additional 3-4 minutes to slightly soften the vegetables.

Step 5

Stir in the tomato paste, ground cumin, and paprika. Cook for 1-2 minutes to enhance the flavors.

Step 6

Add the rinsed red lentils to the pot. Pour in the water or stock, and season with salt and black pepper. Stir well.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 20-25 minutes, or until the lentils and vegetables are tender.

Step 8

Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and puree it in batches using a countertop blender.

Step 9

Taste and adjust seasoning as necessary, adding more salt or spices to preference.

Step 10

Ladle the soup into bowls. Garnish with freshly chopped parsley, if desired, and serve with lemon wedges on the side for squeezing over the soup.

Nutrition Facts

Serving size	2085.8 grams (2085.8g)

Amount per serving	% Daily Value*
Calories	795

Total Fat 36.50g	47%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 4.60g
Cholesterol 5mg	2%
Sodium 2670mg	116%
Total Carbohydrate 98.50g	36%
Dietary Fiber 23.80g	85%
Total Sugars 18.10g
Protein 24.30g	49%

Vitamin D 0IU	0%
Calcium 152mg	12%
Iron 11mg	58%
Potassium 1980mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 11.9%

Carbs: 48.1%