Turkish Red Lentil Soup Recipe | Lentil Soup in 30-Minutes!

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often more affordable and have a similar texture.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Using water reduces sodium and cost while still providing flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients and can be more accessible.

Rinse 1 cup of red lentils under cold water until the water runs clear.

Peel and chop 1 large potato into thin slices.

Wash and peel 2 carrots, then chop them.

Heat a large pot over medium-high heat and add 2 tablespoons of extra virgin olive oil until shimmering.

Add the chopped potato, carrots, and 1 large chopped onion to the pot, along with 2 minced garlic cloves, and sprinkle with kosher salt. Cook for about 5-7 minutes until the vegetables start to soften.

Stir in 1 tablespoon of tomato paste and cook for a minute to add color and umami.

Pour in vegetable broth (amount not specified) and bring to a boil.

Add the rinsed lentils to the pot and let it boil for 5 minutes before reducing the heat to medium-low or a simmer. Cover with a lid but leave a little breathing room. Cook for 20 minutes.

After 20 minutes, check that the lentils have collapsed and the soup is thick enough. Use an immersion blender or a food processor to blend the soup until smooth, ensuring to let it cool slightly to avoid splashing.

Finish the soup with a drizzle of olive oil and a sprinkle of Aleppo pepper, and add lemon juice to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary