Traditional Turkish Red Lentil Soup

• 1 cup red lentils, rinsed and drained

• 1 medium onion, chopped

• 1 medium carrot, peeled and diced

• 1 small potato, peeled and diced

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 tablespoon tomato paste (or mild pepper paste)

• 6 cups hot water or vegetable/chicken broth

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground cumin

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Recipe Details & Quick Facts

• Prep Time: 10 minutes

• Cook Time: 25 - 30 minutes

• Servings: 4 - 6 portions

• Cost Level: Budget-Friendly

Step-by-Step Instructions

Step 1: Rinse the red lentils thoroughly in cold water until the water runs clear, then drain them.

Step 2: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onions, carrots, and potatoes. Sauté for about 5 minutes until the vegetables start to soften and release their aromas.

Step 3: Stir in the tomato paste and cook for 1 minute, stirring constantly to get rid of the raw acidity.

Step 4: Add the drained red lentils and pour in the hot water (or broth). Season with salt, black pepper, and ground cumin.

Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 20–25 minutes, or until all the vegetables and lentils are completely tender and soft.

Step 6: Remove from heat. Use an immersion blender to puree the soup until completely smooth and velvety. (Pro tip: If it looks too thick, add a splash of hot water and stir well).

Chef's Closing Tip

Serve piping hot garnished with a drizzle of melted butter infused with red pepper flakes and a squeeze of fresh lemon juice on top. Enjoy your meal!