Turkish Red Lentil Soup

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A classic Turkish comfort dish, this silky red lentil soup is gently spiced with cumin, paprika, and dried mint, then finished with a squeeze of lemon for bright, hearty flavor. It comes together in under an hour using pantry staples and purees into a velvety, satisfying bowl.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 10 gFiber
• 5 gSugar
• 14 gProtein
• 720 mgSodium
• 780 mgPotassium
• 70 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the soup

• 1 cup (200 g) red lentils, rinsed and drained
• 1 medium yellow onion, finely chopped
• 1 medium carrot, peeled and diced
• 1 small potato (about 120 g), peeled and diced
• 6 cups (1.4 L) chicken or vegetable broth
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the tempering and serving

• 3 tbsp unsalted butter
• 1 tsp sweet paprika
• 1/2 tsp dried mint
• Pinch of red pepper flakes (optional)
• 1 lemon, cut into wedges
• Crusty bread, for serving

Directions

1. Melt 1 tablespoon of the butter in a large pot over medium heat. Add the onion, carrot, and potato and cook, stirring occasionally, until softened and lightly golden, about 6 to 8 minutes.
2. Stir in the tomato paste and flour and cook for 1 minute, stirring constantly, until the paste darkens slightly and smells fragrant.
3. Add the rinsed lentils, broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 20 to 25 minutes, until the lentils and vegetables are very tender and starting to break down.
4. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. If using a countertop blender, work in batches and return the soup to the pot.
5. Meanwhile, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the paprika, dried mint, and red pepper flakes, swirling the pan for about 30 seconds until the butter turns a deep red and smells toasty.
6. Ladle the soup into bowls, drizzle the spiced butter over each serving, and serve hot with lemon wedges and crusty bread on the side.

Cook’s Notes

• Rinse the lentils thoroughly until the water runs clear to remove starch and any debris, which keeps the soup from becoming gummy.
• For a deeper, slightly smoky flavor, swap sweet paprika for Aleppo pepper or add a pinch of Urfa biber in the tempering step.
• The soup thickens as it sits; thin it with a splash of hot broth or water when reheating leftovers.
• Stir in a handful of chopped fresh parsley or a swirl of plain yogurt just before serving for extra freshness and color.

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