Red Lentil Turkish Soup Recipe

Introduction

This Red Lentil Turkish Soup is a comforting and flavorful dish perfect for any season. Packed with spices and vegetables, it offers a creamy texture and a vibrant finish with a zesty lemon squeeze and a spicy garlic oil garnish.

Ingredients

• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 large lemon (for juice)
• 6 cups low-sodium vegetable broth
• 1 tsp cumin
• 1/2 tsp coriander
• 1 medium russet potato (diced)
• 1 tsp Aleppo pepper (freshly ground preferred)
• 1 medium yellow onion (diced)
• 2 to 3 carrots (chopped)
• 2 garlic cloves (minced)
• 1 cup red lentils
• Kosher salt
• For the chili and garlic oil garnish:
• 1 garlic clove (thinly sliced)
• 1 tsp Aleppo pepper
• 3 tbsp extra virgin olive oil (I use Hellmann’s for drizzling)

Instructions

1. Step 1: In a large Dutch oven or cooking pot, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the diced onion, minced garlic cloves, chopped carrots, and diced potato. Season with a dash of kosher salt and cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 5 to 7 minutes.
2. Step 2: Add the tomato paste to the pot and toss to evenly coat the vegetables. Sprinkle in the cumin, coriander, and 1 teaspoon Aleppo pepper, stirring to combine. Pour in the 6 cups vegetable broth and add the red lentils. Stir everything together and bring the soup to a rolling boil for 4 to 5 minutes.
3. Step 3: Lower the heat and partially cover the pot with a lid, leaving a small opening. Let the soup simmer on the lowest heat setting for 15 to 20 minutes, or until the lentils and vegetables are tender. Stir occasionally and add more vegetable broth (about 1/2 to 1 cup) if the soup becomes too thick.
4. Step 4: Remove the pot from heat and carefully blend the soup with an immersion blender until smooth and creamy. Alternatively, transfer the soup in batches to a blender, allowing steam to escape, and puree until smooth.
5. Step 5: In a small skillet, warm 3 tablespoons extra virgin olive oil over medium heat. Add the thinly sliced garlic clove and 1 teaspoon Aleppo pepper. Cook for 1 to 2 minutes until the garlic is golden brown and the oil turns bright red. Remove from heat immediately to avoid burning.
6. Step 6: Pour the spiced oil over the blended soup. Serve with lemon wedges on the side for squeezing. Add a fresh squeeze of lemon juice to each bowl for extra brightness before serving.

Tips & Variations

• Use freshly ground Aleppo pepper for the best flavor and vibrant color.
• If you prefer a chunkier soup, blend only half the soup and stir the rest in.
• Add a pinch of smoked paprika for a deeper smoky flavor.
• Substitute red lentils with yellow lentils if unavailable—they cook similarly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of vegetable broth if the soup has thickened. The spiced garlic oil is best prepared fresh but can be refrigerated for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when using vegetable broth and olive oil.

How spicy is Aleppo pepper?

Aleppo pepper has a moderate heat level with fruity and slightly tangy undertones, making it milder than cayenne pepper.

Red Lentil Turkish Soup Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

This Red Lentil Turkish Soup is a comforting and flavorful dish featuring tender red lentils, aromatic spices like cumin and coriander, and a vibrant spiced garlic oil garnish. Blended into a creamy texture and brightened with fresh lemon juice, this soup is hearty yet light, perfect for a nutritious lunch or dinner.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Soup:

• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 large lemon (for juice)
• 6 cups low-sodium vegetable broth
• 1 tsp cumin
• 1/2 tsp coriander
• 1 medium russet potato (diced)
• 1 tsp Aleppo pepper (freshly ground preferred)
• 1 medium yellow onion (diced)
• 2 to 3 carrots (chopped)
• 2 garlic cloves (minced)
• 1 cup red lentils
• Kosher salt to taste

For the Chili and Garlic Oil Garnish:

• 1 garlic clove (thinly sliced)
• 1 tsp Aleppo pepper
• 3 tbsp extra virgin olive oil (preferably for drizzling)

Instructions

1. Sauté the Vegetables: In a large Dutch oven or cooking pot, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the diced onion, minced garlic cloves, chopped carrots, and diced potato. Season with kosher salt and cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 to 7 minutes. This step builds the soup’s foundational flavors.
2. Add Tomato Paste, Spices, Broth, and Lentils: Add tomato paste to the sautéed vegetables and toss to coat evenly. Sprinkle in cumin, coriander, and 1 teaspoon Aleppo pepper, stirring to combine. Pour in 6 cups of low-sodium vegetable broth and add red lentils. Stir everything together and bring to a rolling boil over high heat for 4 to 5 minutes.
3. Simmer the Soup: Reduce the heat to low and partially cover the pot, leaving a small opening for steam to escape. Let the soup simmer gently for 15 to 20 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking. If the soup becomes too thick, add an additional 1/2 to 1 cup vegetable broth as needed.
4. Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and puree, allowing steam to escape between batches. This step produces a luxurious texture essential to the soup’s character.
5. Prepare Spiced Oil Topping: In a small skillet over medium heat, warm 3 tablespoons extra virgin olive oil. Add the thinly sliced garlic clove and 1 teaspoon Aleppo pepper. Cook gently for 1-2 minutes until the garlic browns lightly and the oil turns bright red from the pepper. Remove from heat immediately to prevent burning the garlic.
6. Finish and Serve: Drizzle the spiced garlic and chili oil over the blended soup. Serve with lemon wedges on the side for squeezing fresh juice over each bowl just before eating, adding a refreshing brightness that enhances all flavors.

Notes

• Use freshly ground Aleppo pepper for the most vibrant flavor.
• Adjust the amount of vegetable broth during simmering to achieve your preferred soup consistency.
• The blending step is crucial for a creamy texture; don’t skip it.
• If you prefer a spicier kick, add more Aleppo pepper to the garnish according to taste.
• Lemon juice can be adjusted per serving to add brightness without overpowering.

Keywords: Red Lentil Soup, Turkish Soup, Lentil Soup, Vegetarian Soup, Homemade Soup, Spiced Soup, Healthy Soup