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4.9 from 39 votes

Turkish Red Lentil Soup Recipe

A smooth Turkish soup made with split red lentils and a selection of spices. This soup is then topped with a refreshing topping.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 493 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

The Soup
  • 1 Cup red split lentils also called Masoor Dal
  • 2 Pieces garlic cloves
  • 1 onion
  • 1 tomato
  • 1 carrot
  • 1-2 Tablespoons olive oil
  • 1 Teaspoon paprika
  • ½ Teaspoon Cumin Seeds Ground
  • 1 Tablespoon tomato sauce optional
  • 3 Cups Water mixed with concentrated Stock or veg broth
  • 1 Tablespoon lemon juice freshly squeezed
  • ¼ Teaspoon Black Pepper Ground
  • To Taste salt
The Topping
  • 1-2 Tablespoon olive oil
  • red chili pepper flakes as per your needs
  • a few mint leaves

Instructions

For the Soup
    Cup of Yum
  1. Rinse lentils well and keep soaking for at least 5–10 minutes while you prepare the vegetables. The longer you soak the lentils (20-30 mins), the better, as it cuts cooking time and helps in the digestion.
  2. Prepare veggies. Chop garlic, slice onion, dice tomato and slice carrot.
  3. Chop Mint and keep aside. This will be a garnish.
  4. Heat up a pot with the olive oil and sauté onion over a medium heat setting until soft.
  5. Then stir in the garlic, tomato, and carrot and cook for 2–3 minutes while stirring occasionally.
  6. Reduce the heat or take the pot from the heat. Season with paprika and cumin powder, and add a tablespoon of tomato paste.
  7. Take back to the heat or increase to a medium heat setting. Stir-cook the whole content for 1–2 minutes.
  8. Strain lentils. Pour the lentils into the pot with the broth.
  9. Mix the whole content well and cook for 10–15 minutes over a medium-high heat setting. The lentils will fill out the pot, and they are done cooking when they are soft.
  10. Blend with a hand blender into a smooth soup without pieces and bits.
  11. The soup should be still hot, but not over a heating source. Stir the lemon juice into the soup. Season with salt and black pepper to taste.
For the Topping
  1. Pour the hot soup into serving bowls and garnish with olive oil, chili pepper flakes, and freshly chopped peppermint.

Notes

  • Lentils should always be rinsed a few times with clear water to get rid of impurities. This also helps your digestion later.
  • You get whole red masoor lentils or split red masoor lentils. Try to get the split ones because they cook faster, but the whole ones are fine too.

Nutrition Information

Serving 438g Calories 493kcal (25%) Carbohydrates 78g (26%) Protein 27g (54%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 1507mg (63%) Potassium 1375mg (39%) Fiber 33g (132%) Sugar 11g (22%) Vitamin A 7010IU (140%) Vitamin C 24.3mg (27%) Calcium 90mg (9%) Iron 8.6mg (48%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 493

% Daily Value*

Serving 438g
Calories 493kcal 25%
Carbohydrates 78g 26%
Protein 27g 54%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 1507mg 63%
Potassium 1375mg 29%
Fiber 33g 132%
Sugar 11g 22%
Vitamin A 7010IU 140%
Vitamin C 24.3mg 27%
Calcium 90mg 9%
Iron 8.6mg 48%

* Percent Daily Values are based on a 2,000 calorie diet.