Go Back
–+ servings
A turquoise plate with a Turkish red lentil soup with mint, garnished with paprika oil, fresh parsley, and sumac.

Turkish Red Lentil Soup with Mint

Author: Plantbasedredhead
Creamy Turkish red lentil soup with potatoes, carrots, lemon, mint, and aromatic spices. Easy to make in under 30 minutes and full of flavor.
4,69 from 16 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soups
Cuisine Turkey
Servings 4 plates
Calories 335 kcal

Ingredients
 
 

  • 1 carrot
  • 1 onion
  • 1 clove garlic
  • 1 stalk celery optional
  • 1 potato small
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 tablespoon tomato paste
  • ½ tablespoon dried mint alternatively, leaves from 1–2 sprigs of fresh mint
  • 2 –3 sprigs fresh parsley leaves and stems
  • 1 tablespoon vegetable stock powder
  • a little chili powder optional
  • 200 g red lentils
  • 1.5 liters water
  • 5 tablespoons lemon juice about ½–1 lemon, to taste
  • 1 teaspoon salt
  • black pepper to taste
  • lemon wedges for serving
  • sumac optional, for serving

Instructions
 

  • Prepare the vegetables: Peel or clean the carrot, onion, garlic, and celery, if using, and roughly chop. There’s no need for pretty or even pieces – the soup will be blended later anyway. Peel and roughly chop the potato and set aside separately.
    Carrots and onion on a cutting board, already cut into chunks, ready for a red lentil soup.
  • Sauté the vegetables: Heat the olive oil in a pot and sauté the carrot, onion, garlic, and celery, if using, over medium heat until the onion becomes translucent.
  • Add the spices and tomato paste: Add the cumin, paprika, tomato paste, mint, parsley, vegetable stock powder, and a little chili powder, if using. Stir well and cook for 1–2 minutes.
    Preparation for a Turkish red lentil soup: A pot with veggies, and spices.
  • Rinse the lentils: Meanwhile, rinse the red lentils thoroughly in a fine-mesh sieve under running water until the water runs mostly clear.
  • Cook the soup: Add the lentils, potato, and water and bring to a boil. Simmer for about 15 minutes, until the lentils and vegetables are soft.
  • Blend the soup: Blend until smooth using an immersion blender directly in the pot or transfer to a regular blender. If the soup is too thick, gradually add a little more water until it reaches your preferred consistency.
  • Season to taste: Add the lemon juice, salt, and black pepper and adjust to taste.
  • Serve: Serve the Turkish red lentil soup hot, topped with lemon wedges and sumac, if desired. Fresh, soft bread is perfect on the side.

Notes

  • Servings: This recipe makes about 4–5 servings.
  • Consistency: The soup thickens considerably as it sits. When reheating, simply stir in a little water as needed.
  • Paprika butter: Optionally, melt 2 tbsp vegan butter, stir in ½–1 tbsp sweet paprika, and heat for a few seconds. Add a little dried mint, if desired, then drizzle the paprika butter over the finished soup.
  • Storage: Store the soup in an airtight container in the refrigerator for about 2–3 days. It also freezes well.

Nutrition

Serving: 1 portionCalories: 335kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 684mgPotassium: 863mgFiber: 18gSugar: 4gVitamin A: 3015IUVitamin C: 23mgCalcium: 74mgIron: 5mg