Name: Red Lentil Turkish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Turkish
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, to taste; 1 garlic clove (thinly sliced); 1 tsp Aleppo pepper; 3 tbsp extra virgin olive oil (for drizzling)

Red Lentil Turkish Soup is a hearty and nutritious dish that gracefully accompanies both family dinners and cozy nights in. This warm and inviting soup is rich in flavor and high in protein, making it a delightful addition to any meal plan.

Why make this recipe

There are countless reasons to put Red Lentil Turkish Soup on your menu! First and foremost, it’s easy to whip up, requiring minimal prep time. The satisfying combination of red lentils, vegetables, and spices creates a dish that’s both delicious and nourishing. This recipe is ideal for those looking for a vegetarian option that doesn’t skimp on taste or heartiness. Additionally, it’s a fantastic way to incorporate more plant-based meals into your diet without sacrificing flavor or enjoyment.

Ready to dive into this tasty recipe? Let’s get started!

How to make Red Lentil Turkish Soup

Making Red Lentil Turkish Soup is an enjoyable and straightforward process. Gather your ingredients, and follow the simple steps below to create this flavorful dish.

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, to taste
1 garlic clove (thinly sliced)
1 tsp Aleppo pepper
3 tbsp extra virgin olive oil (I use Hellmann’s for drizzling)

Directions:

Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, usually around 5 minutes.
Stir in the minced garlic, diced carrots, and diced potato. Cook for another 5 to 7 minutes, allowing the vegetables to soften.
Add the tomato paste, cumin, coriander, and Aleppo pepper, stirring well to combine everything. Allow the spices to cook for another minute to enhance their flavor.
Pour in the vegetable broth and add the red lentils. Bring the mixture to a gentle boil.
Once it reaches a boil, reduce the heat and let it simmer for approximately 25 to 30 minutes, or until the lentils and potatoes are tender.
When the soup is finished, remove it from heat and use an immersion blender to puree it to your desired consistency. If you don’t have an immersion blender, carefully transfer batches of the soup to a traditional blender.
Add lemon juice to the soup to brighten up the flavors. You can also adjust the seasoning with kosher salt to taste.
In a small skillet, heat extra virgin olive oil over medium heat. Add the thinly sliced garlic and cook until golden brown and fragrant, then remove from the heat.
Drizzle the flavored oil over the soup just before serving, and garnish with a sprinkle of Aleppo pepper.

Pro Tips for Success Red Lentil Turkish Soup

Rinse your red lentils before adding them to the soup. This helps remove any debris and ensures they cook evenly.
For extra creaminess, you can add a splash of coconut milk or a dollop of yogurt when serving.
Keep the pot covered while simmering to maintain a consistent temperature and prevent too much liquid from evaporating.
Adjust the spices according to your taste; if you prefer a spicier soup, increase the amount of Aleppo pepper or add a pinch of cayenne!
Serve with crusty bread or pita for a complete meal.

Flavor Variations Red Lentil Turkish Soup

For a smoky flavor, consider adding a teaspoon of smoked paprika to the vegetables as they cook.
You can introduce fresh spinach or kale for added nutrition; toss it in during the last few minutes of cooking.
If you love heat, add diced jalapeños or crushed red pepper flakes along with the garlic for an extra kick.
Experiment with herbs: a handful of fresh parsley, dill, or cilantro can provide a fresh twist to this soup.
For a nutty flavor, drizzle in some tahini just before serving for added creaminess and complexity.

Serving Suggestions Red Lentil Turkish Soup

Serve this delicious soup with warm pita bread or crusty baguette to soak up every last drop.
Pair it with a refreshing side salad, such as a simple cucumber and tomato salad with a lemon vinaigrette.
Consider a platter of assorted mezze, including olives, hummus, and roasted vegetables, for a delightful Middle Eastern-inspired feast.
Top with a dollop of yogurt (or a dairy-free alternative), a sprinkle of fresh herbs, and a sprinkle of Aleppo pepper for an eye-catching presentation.

Storage and Freezing Instructions Red Lentil Turkish Soup

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat, adding a splash of broth or water as needed to thin it out.
For longer storage, you can freeze the soup for up to 3 months. Make sure to leave space in the container for expansion as the soup freezes.
Thaw in the fridge overnight before reheating when you’re ready to enjoy it again.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|————|——–|
| Calories | 280 |
| Protein | 14g |
| Carbohydrates | 46g |
| Fat | 7g |
| Fiber | 12g |
| Sodium | 315mg |

FAQ About Red Lentil Turkish Soup

Can I use different types of lentils for this soup?

While red lentils are recommended for their quick cooking time and creamy texture, you can use other types of lentils such as green or brown lentils. Do note that they may require a longer cooking time and have a firmer texture.

Is it possible to make this soup in a slow cooker?

Absolutely! Sauté the onions, garlic, and spices in a skillet first, then transfer them to the slow cooker along with the rest of the ingredients. Cook on low for about 6-8 hours or on high for 3-4 hours until the lentils and vegetables are tender.

Can this soup be made without tomato paste?

Yes, if you’d like to skip the tomato paste, you can substitute it with diced tomatoes or even red bell pepper for added flavor. Just keep in mind that this may slightly alter the overall taste of the dish.

How can I make this soup spicier?

If you’re looking to spice things up, increase the amount of Aleppo pepper or add some chopped fresh chili peppers. You might also consider including cayenne pepper or sweet smoked paprika for an added dimension of heat.

What can I serve with Red Lentil Turkish Soup for a complete meal?

This soup is quite filling on its own, but you can complement it with a side of warm pita bread, quinoa, or a simple green salad. Adding a protein like grilled chicken or falafel can also create a heartier meal.

Final Thoughts

Red Lentil Turkish Soup is not just a meal; it’s an experience. With its simple ingredients and easy preparation, it gives you both the comfort of home cooking and the richness of Turkish cuisine. Whether you’re seeking a healthy weeknight meal or a warm dish to share with family and friends, this flavorful soup is sure to impress. Enjoy making and savoring each spoonful, as well as the delightful conversations that accompany it!