Turkish Lentil Soup
Turkish red lentil soup is refreshingly light but also deeply nourishing. It’s healthy – a wholesome blend of lentils, vegetables, and spices. And it only takes 30 minutes to make.
Ingredients
Turkish Lentil Soup
- 1 cup red lentils washed and soaked
- 1 onion
- 4 garlic cloves
- 1 carrot
- 1 potato
- 1 tomato or 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp Aleppo chili
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 6 cup water or vegetable or chicken broth
Sauce
- 2 tbsp olive oil or butter
- 1 tsp Aleppo chili
- 1 tsp paprika
Instructions
- Wash the red lentils until the water runs mostly clear.
- Soak the lentils in a bowl of water while you chop and prep the rest of the ingredients.
- Heat 1 tbsp of cooking oil in a large pot and add the onions and garlic cloves and sauté for about 2 minutes until lightly browned.
- Add the carrots and potatoes and sauté again for another 2 minutes.
- Add the tomato and saute until mushy – around 2 to 3 minutes.
- Optional: Deglaze the pan using about 1 tablespoon of lemon juice. Scrape the bottom of the pot and mix through.
- Drain and add the lentils. Add all the spices, salt and the bay leaf. Stir to combine.
- Pour in around 6 cups of water, vegetable or chicken broth. Bring it to a boil and then lower the heat. Skim the scum off the top.
- Cover and simmer for 20 to 30 minutes or until the lentils and vegetables are soft.
- Blend everything using an immersion blender or a traditional blender. If you’re using a traditional blender, make sure you don’t fill it up to the top – the steam from the hot soup can put pressure on the lid and push it off.If the soup is too thick, add a little more water or broth. Turkish lentil soup shouldn’t be too thick – it’s a velvety soup on the brothy side.
- Serve with fresh lemon wedges, extra spices (more Aleppo chili!), and/or dried mint.
- Optional: Make a sauce to drizzle on top by heating up 2 to 3 tablespoons of olive oil or even butter on a pan. Add a teaspoon of paprika and a teaspoon of Aleppo pepper. Stir through to combine and then turn off the heat.
Notes
Do I have to soak the lentils? No, you don't absolutely have to. Red lentils cook quickly whether soaked or dried, typically around 20 minutes. I do recommend you don't skip washing them though.
Do I need to use a potato? The vegetables recommendations are just that - recommendations. You can skip the potato completely - it doesn't contribute too much flavor-wise, it's there for a smoother texture. You can even start the soup with a béchamel sauce if you want something silkier and creamier.
What can I substitute for Aleppo chili? If you have Kashmiri chili, I'd go with that. If not, use paprika, and/or cayenne.
Water or broth? You can use water, vegetable broth, or chicken broth. I almost always use chicken broth for the extra bit of flavor but also because I always have some on hand from the countless roast chicken carcasses we end up with. But don’t worry if you don’t have broth – water is just as good as it’ll get flavor from the vegetables and spices.
Don't have an immersion blender? That's okay - use a regular blender or even a food processor. In that case, though, I recommend either waiting for the soup to cool before blending OR filling up the blender only about halfway and blending in batches. The hot steam can cause accidents.
How to store leftovers? When the soup has cooled to room temperature, store it in an airtight container in the fridge for up to 5 days. Turkish red lentil soup freezes well, too - it will keep in the freezer for up to 6 months. Let it thaw in the fridge overnight before you consume.