Turkish Red Lentil Soup

Warm, comforting, and bursting with aromatic spices, Turkish Red Lentil Soup is a classic dish that's as nourishing as it is satisfying. Made with protein-packed red lentils, sweet carrots, and fragrant spices like cumin, paprika, and dried mint, this hearty soup is blended to a silky-smooth texture for a truly velvety finish. A hint of chili flakes adds a gentle kick, while fresh lemon wedges on the side provide a zesty contrast that brightens every sip. Ready in just 45 minutes, this easy-to-make, vegetarian soup is perfect for a cozy lunch or dinner. Serve it with a sprinkle of fresh parsley and a side of crusty bread for an authentic Turkish dining experience! Healthy, flavorful, and packed with plant-based goodness, it's a delightful way to bring global flavors to your kitchen.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 2 tablespoons olive oil
• 1 medium (finely chopped) onion
• 1 medium (peeled and diced) carrot
• 2 cloves (minced) garlic
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried mint
• 0.5 teaspoon chili flakes
• 6 cups vegetable broth
• 1 whole (cut into wedges for serving) lemon
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped for garnish, optional) fresh parsley

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the chopped onion and diced carrot. Cook, stirring frequently, until the onion becomes translucent and the carrot softens slightly, about 5 minutes.

Step 4

Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes to release their flavors.

Step 5

Add the paprika, ground cumin, dried mint, and chili flakes. Stir well to coat the vegetables with the spices.

Step 6

Pour in the vegetable broth and stir in the rinsed red lentils. Bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the lentils are soft and cooked through.

Step 8

Once the lentils are fully cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.

Step 9

Season the soup with salt and black pepper to taste. Stir well and let it simmer for another 5 minutes.

Step 10

Serve the soup hot, garnished with fresh parsley if desired, and a wedge of lemon on the side for squeezing over the soup before eating.

Nutrition Facts

Serving size	1933.3 grams (1933.3g)

Amount per serving	% Daily Value*
Calories	1156

Total Fat 42.70g	55%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 5782mg	251%
Total Carbohydrate 159.20g	58%
Dietary Fiber 40.10g	143%
Total Sugars 37.50g
Protein 47.50g	95%

Vitamin D 0IU	0%
Calcium 363mg	28%
Iron 18mg	98%
Potassium 4082mg	87%

*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: 31.7%

Protein: 15.7%

Carbs: 52.6%