Print

Creamy Turkish Lentil Soup

creamy turkish lentil soup - featured image
Print Recipe

A cozy, comforting, and creamy Turkish lentil soup made with red lentils, warm spices, and a bright finish of fresh lemon juice. Perfect for chilly evenings or a nourishing lunch.

Ingredients

Scale
  • 1 cup (about 200g) red lentils, rinsed well
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 4 cups (about 1 liter) vegetable broth or water
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • 1 to 2 tablespoons fresh lemon juice
  • Chopped fresh parsley or mint for garnish (optional)

Instructions

  1. Rinse 1 cup (200g) of red lentils under cold water until the water runs clear. Dice 1 large carrot, finely chop 1 medium yellow onion, and mince 2 garlic cloves. This prep will take about 10 minutes.
  2. Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the chopped onion and carrot, cooking for 5-7 minutes until softened and slightly golden. Stir often to avoid burning. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in 1 tablespoon of tomato paste, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Cook for 1-2 minutes to toast the spices and deepen their flavors.
  4. Add the rinsed lentils and 4 cups (1 liter) of vegetable broth or water. Stir everything together, then bring the mixture to a gentle boil over medium-high heat.
  5. Reduce the heat to low, cover partially, and let the soup simmer for 25-30 minutes. Stir occasionally to prevent sticking. The lentils should be very soft and starting to break down. If the soup thickens too much, add a bit more water or broth to reach your desired consistency.
  6. Remove the pot from heat. Using an immersion blender, blend the soup until silky smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender and puree until creamy.
  7. Return the blended soup to low heat. Add salt and freshly ground black pepper to taste. Stir in 1 to 2 tablespoons of fresh lemon juice. If the soup feels too thick, add a splash of warm water or broth to loosen it up.
  8. Ladle the warm soup into bowls and garnish with chopped fresh parsley or mint. Optionally, drizzle with olive oil on top.

Notes

Keep an eye on the simmering stage and stir occasionally to avoid lentils sticking to the bottom. Toast spices carefully to avoid burning. Blend carefully when pureeing hot soup to prevent pressure buildup. Adjust thickness by adding broth or water after blending. Lemon juice brightens the flavor and should not be skipped. For a spicier version, add red pepper flakes or cayenne. Soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Turkish lentil soup, creamy lentil soup, red lentil soup, vegan soup, gluten-free soup, comforting soup, easy soup recipe

Find it online: https://cheerycrisp.com/creamy-turkish-lentil-soup-recipe-easy-cozy-comforting-meal-ideas/