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–+ servings
turkish red lentil soup in a white bowl.

Turkish Red Lentil Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 - 6 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 1 rib celery chopped
  • 3 cloves garlic minced or grated
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • 2 medium potatoes peeled and cut into small pieces
  • 8 cups (2 liters) vegetable broth add 4 cups at a time if your pot is not big enough
  • 2 cups (400 grams) split red lentils dried not canned
  • 1½ teaspoons salt
  • 2 twists black pepper
  • 1 lemon cut into wedges
  • 1 handful flat-leaf parsley chopped

Serves well with

  • pita bread
  • chili oil made with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil

  • Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 2 carrots, and 1 rib celery (all chopped) and sauté on medium heat for 4 minutes, stirring often.
    carrots, onion and celery with oil in a skillet
  • Add 3 cloves garlic (grated), 1 teaspoon ground cumin, and 2 tablespoons tomato paste, and fry one more minute until fragrant.
    flavor base with carrots, onion and tomato paste in a skillet
  • Add 2 medium potatoes, peeled and chopped into small pieces so they cook fast. Then add 8 cups vegetable broth and 2 cups split red lentils rinsed with water.
    split red lentils in a tomato broth with potato chunks
  • Season with 1½ teaspoons salt and 2 twists black pepper and simmer on medium heat for about 15 to 20 minutes or until the lentils are cooked and potatoes are fork tender.
    Turkish red lentil soup before blending with hand holding a wooden spoon
  • Blend with an immersion blender until smooth, then taste and adjust for salt.
    creamy red lentil soup with hand holding a silver spoon
  • Serve in a bowl with a squeeze of lemon juice, 1 handful flat-leaf parsley, and a drizzle of chili oil.
    To make the chili oil, warm up 4 tablespoons olive oil or butter on a pan, add 1 teaspoon red pepper flakes and 1 clove crushed garlic, and fry for 1 minute on low heat.
    Turkish red lentil soup with fresh parsley and chilil oil
  • To make a complete meal, serve it with a warm pita bread or crusty bread and top it with roasted chickpeas.
    Turkish red lentil soup with roasted chickpeas, chili oil and fresh parsley
STORAGE & MAKE AHEAD:
Make ahead: this Turkish red lentil soup recipe is excellent for meal prep as it keeps for days in the fridge and freezer.
Refrigerator: let the soup cool down at room temperature, then store it in an airtight container in the fridge for up to 5 days.
Freezer: Let the soup cool down completely, then transfer it to a freezer-friendly container and freeze it for up to 3 months.
Thaw & Reheat: defrost in the refrigerator over several hours or in the microwave with a thawing function. Warm the soup in a saucepan on the stovetop for a few minutes or in the microwave for a few minutes. You might need to add a dash of water if the soup thickens.
SUBSTITUTIONS: 
Onion: Substitute onion with leek or shallots.
Red lentils: Substitute yellow lentils or whole red lentils for split red lentils, but you'll have to double the cooking time in this case.
Potatoes: You can use russet potatoes or Yukon gold.
Vegetable broth: substitute with plain water, which is how people make this soup in Turkey.
Nutrition information is an estimate for 1 large serving of Turkish lentil soup out of 4 servings without pita bread.
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