Turkish Spiced Red Lentil Soup
Ingredients
- Red lentils1 cup, rinsed
- Onion1 medium, diced
- Carrot1 medium, diced
- Garlic cloves2, minced
- Olive oil2 tbsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Red chili flakes (pul biber), optional½ tsp, or to taste
- Vegetable broth or water5 cups
- Lemon juice2 tbsp, plus extra wedges
- Dried mint (or fresh parsley), optional1 tbsp, crumbled or chopped
- Salt1 tsp, or to taste
- Black pepper¼ tsp, or to taste
Instructions
- Prep ingredients: Rinse the red lentils until the water runs clear. Dice the onion and carrot, mince the garlic.
- Sauté aromatics: In a pot, heat olive oil over medium heat. Add onion and carrot, sauté 4–5 minutes until softened. Add garlic and cook 1 more minute.
- Add spices: Stir in ground cumin, sweet paprika, chili flakes, salt, and black pepper. Cook about 30 seconds until fragrant.
- Add lentils & liquid: Add the rinsed lentils and vegetable broth (or water). Stir, bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until the lentils are very soft.
- Blend (optional): For a creamy soup (like in the photo), blend with an immersion blender until smooth. For a more rustic soup, leave some texture.
- Finish with lemon: Stir in lemon juice and taste. Adjust salt, pepper, or chili.
- Serve: Ladle into bowls, sprinkle with dried mint and extra chili, and serve with lemon wedges and croutons or bread.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
Log this meal in SmartEat
Scan your plate, track macros, and get AI meal plans tailored to your goals.
