Traditional Turkish lentil soup is a delectable and nutritious vegetarian delight crafted from red lentils, an array of vegetables, and a harmonious blend of authentic Turkish spices. Its simplicity in preparation belies its rich flavors and wholesome qualities.
This creamy soup holds a significant place in Turkish culinary traditions, gracing tables as a beloved side dish, a flavorful starter, or even standing as a fulfilling main course that captivates the taste buds of many.
I remember eating this soup at the corbaci (soup house) almost weekly while I was living in Turkey. Freshly made soup paired with freshly baked Turkish bread is harika (wonderful)! Now, I just have to make the soup myself (or ask my wife nicely). Luckily, it’s super easy to make.
Table of Contents
- Turkish Lentil Soup FAQs
- Tips
- Cook Time
- Ingredients
- Ingredient Photos
- Instructions
- Instruction Photos
- Preparation Video
Turkish Lentil Soup FAQs
Let me first address some frequently asked questions regarding this soup.
Is it healthy?
This vegetarian soup, crafted from vegetables and red lentils, is packed with fiber and plant-based proteins, making it a healthy and nourishing choice.
Do you need to soak the red lentils?
You don’t need to soak the red lentils, but it’s important to thoroughly wash and rinse them beforehand.
What makes this soup special?
The Turkish spices used in this soup provide its unique flavor. Typical spices used daily in Turkey include dried mint, oregano, cumin, red pepper powder, and pul biber—all commonplace in Turkish cooking.
Why make this soup?
- The ingredients are simple and easy to find.
- Red lentils don’t require soaking and cook quickly.
- It’s a healthy soup without cream or flour, rich in fiber, antioxidants, and plant-based proteins.
- Nutritious and easily digestible.
- Budget-friendly: 400 grams of red lentils cost only 2 euros.
- Delicious as a lunch, side dish, or main course.
- A true classic Turkish dish worth making.
How long can you store this soup?
This soup can be stored in the refrigerator for up to two days.
How do you reheat it?
To reheat the thickened soup, add a few tablespoons of cold water and warm it over low heat while stirring.
Can you freeze it?
Once cooled, you can store the soup in the freezer, dividing it into 500 ml portions in containers or freezer bags. It stays fresh in the freezer for up to 3 months and can be easily reheated in a pot.
How do you serve this soup?
This soup tastes delightful with a few drops of lemon juice or sumac. Serve it with crispy Turkish bread for a complete experience.
Tips
Here are some tips for an even better meal:
- Use broth instead of water for extra flavor.
- Serve the soup with Turkish bread.
- If the soup becomes too thick, add some hot water.
- Enjoy red lentils? You can also try making lentil balls.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
| 5 min | 20 min | 25 min | 6 servings |
Ingredients
- 200 grams red lentils
- 1 onion
- 1 potato
- 1 carrot
- 1200 milliliters hot water
- 1 tablespoon dried mint
- 1/2 tablespoon oregano
- 1/2 tablespoon pul biber (red pepper flakes)
- 1/2 tablespoon black pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon red pepper powder
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons salt
Ingredient Photos
Instructions
- Rinse the red lentils thoroughly under running water and drain them in a sieve.
- Roughly chop the potato, onion, and carrot. Sauté them for 3-4 minutes in a soup pot with olive oil.
- Add salt and the drained red lentils to the pot. Sauté them together for an additional 2 minutes.
- Pour in the hot water and simmer the soup for about 20 minutes until the vegetables and lentils are tender.
- Add the cumin, pul biber, red pepper powder, dried mint, and oregano to the soup. Blend everything in the pot using a blender.
- For added flavor, stir in the butter and mix well.
- Serve the red lentil soup with lemon and Turkish bread.
- Enjoy your meal! Afiyet olsun!
Instruction Photos
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