Red Lentil Turkish Soup is a warming and hearty dish that’s as comforting as it is nutritious. With its roots in Turkish cuisine, this soup is made with simple yet flavorful ingredients that come together to create a delightful meal. Whether you’re a fan of lentils or new to them, this recipe will guide you through making a delicious pot of Red Lentil Turkish Soup that can be enjoyed any day of the week.
Why Make This Recipe
This Red Lentil Turkish Soup is perfect for anyone looking to warm up on a chilly day or seeking to incorporate more plant-based meals into their diet. With red lentils being high in protein and fiber, this soup is not only satisfying but nutritious. It is also incredibly easy to make, requiring minimal prep time and just one pot to cook everything in. The combination of spices and fresh ingredients creates a robust flavor profile that appeals to a wide range of palates. In addition, this recipe is incredibly versatile, allowing you to adapt the ingredients based on what you have in your pantry.
How to Make Red Lentil Turkish Soup
Making Red Lentil Turkish Soup is an enjoyable cooking experience that doesn’t require you to be an expert chef. Follow the simple steps below, and you’ll have a delicious meal ready in no time.
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
- In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, and sauté until the onions become translucent, about 5-7 minutes.
- Stir in the chopped carrots and diced potato. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Add the tomato paste, cumin, coriander, and Aleppo pepper into the pot, stirring well to coat the vegetables. Cook for another 2 minutes until fragrant.
- Rinse the red lentils under cold water before adding them to the pot, along with the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 25-30 minutes or until the lentils and potatoes are tender.
- Stir in the lemon juice, and season with kosher salt as needed.
- For an extra touch, drizzle the soup with extra virgin olive oil and garnish with thinly sliced garlic and a sprinkle of Aleppo pepper before serving.
Pro Tips for Success with Red Lentil Turkish Soup
- Rinse the lentils: Always rinse red lentils before using them to remove any impurities and extra starch.
- Customize the thickness: If you prefer a thicker soup, you can blend a portion of it using an immersion blender or regular blender and then mix it back in.
- Let it sit: Allow the soup to sit for a few minutes after cooking for the flavors to meld together.
- Fresh ingredients: Use fresh vegetables for optimal flavor and nutrition. If you have fresh herbs like parsley or cilantro, they can be tossed in right before serving for added freshness.
Flavor Variations for Red Lentil Turkish Soup
- Spicy kick: Add chopped jalapeños or red chili flakes along with the spices for a spicy version.
- Herb infused: Incorporate herbs like thyme or bay leaves during cooking for another dimension of flavor.
- Creamy texture: Stir in a small amount of coconut milk just before serving for a richer, creamier soup.
- Vegetable overload: Throw in any leftover vegetables you have, such as zucchini or spinach, for added nutrition and flavor.
Serving Suggestions for Red Lentil Turkish Soup
Serve your Red Lentil Turkish Soup with freshly baked bread or warm pita to soak up every last drop. A dollop of yogurt on top provides a creamy contrast, and a sprinkle of fresh herbs like parsley can brighten the dish beautifully. If you’re looking for a heartier meal, consider pairing it with a side salad or a grain, such as rice or quinoa.
Storage and Freezing Instructions for Red Lentil Turkish Soup
This soup stores well in the refrigerator for up to 4-5 days in an airtight container. If you want to freeze leftovers, let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight, and then heat on the stove over low heat, adding a splash of vegetable broth if necessary to loosen it up.
Nutrition Facts (Per Serving)
| Nutrient | Amount | |———–|———-| | Calories | 220 | | Protein | 10g | | Carbohydrates | 33g | | Fat | 8g | | Fiber | 8g | | Sodium | 400mg |
FAQ About Red Lentil Turkish Soup
Can I use other types of lentils?
Yes, you can substitute red lentils with other types; however, keep in mind that cooking times vary. Green and brown lentils require longer cooking times and won’t break down as much, leading to a different texture.
Is this soup suitable for vegans?
Absolutely! This Red Lentil Turkish Soup is naturally vegan and packed with plant-based protein and vitamins, making it a hearty meal for anyone following a vegan diet.
Can I make the soup in advance?
Yes, this soup tastes even better the next day as the flavors have more time to develop. Make a batch over the weekend and enjoy it throughout the week for quick and easy meals.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as it uses only ingredients that do not contain gluten. However, always check labels to be sure that pre-packaged ingredients like broth and spices are certified gluten-free.
What can I use instead of Aleppo pepper?
If you don’t have Aleppo pepper on hand, you can use crushed red pepper flakes or a mild paprika for a different flavor profile. Just adjust the quantity according to your heat preference.
Final Thoughts
Red Lentil Turkish Soup is a wonderful addition to any home cook’s repertoire. The combination of healthy ingredients and robust flavors can warm your heart and satisfy your cravings. Whether you’re gathering with family for a comforting meal or looking for a quick and nutritious dish during a busy weeknight, this soup fits the bill perfectly. Happy cooking, and enjoy your delicious bowl of Red Lentil Turkish Soup!
Print
Red Lentil Turkish Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warming and hearty soup that’s nutritious and easy to make, perfect for chilly days.
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)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, and sauté until the onions become translucent, about 5-7 minutes.
- Stir in the chopped carrots and diced potato. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Add the tomato paste, cumin, coriander, and Aleppo pepper into the pot, stirring well to coat the vegetables. Cook for another 2 minutes until fragrant.
- Rinse the red lentils under cold water before adding them to the pot, along with the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 25-30 minutes or until the lentils and potatoes are tender.
- Stir in the lemon juice, and season with kosher salt as needed.
- For an extra touch, drizzle the soup with extra virgin olive oil and garnish with thinly sliced garlic and a sprinkle of Aleppo pepper before serving.
Notes
Rinse lentils before use, adjust thickness by blending portion of the soup, and allow flavors to meld by letting it sit before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
