Smooth Turkish red lentil soup in bowls with lemon wedges

Turkey · Turkish

Turkish Lentil Soup

A smooth Turkish red lentil soup with vegetables, cumin, paprika and olive oil, kept as a naturally plant-based classic.

  • Turkish
  • 35 min total time
  • 4 base servings
  • 1 version

Country

Turkey

Cuisine

Turkish

Servings

4 servings

Prep

10 min

Cook

25 min

Total

35 min

1 version

Makes 4 bowls.

Scale the liquid with the lentils, then blend and adjust thickness with a little hot water if needed.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

A smooth red lentil soup with onion, carrot, garlic, cumin, paprika and olive oil.

Naturally plant-based in this version. If using packaged broth, check labels when ingredients matter.

Version

  • Vegan

Free from

  • Gluten
  • Eggs
  • Lactose
  • Dairy
  • Tree nuts
  • +6 more

Contains

  • No listed allergens for this variant.

Ingredients

  • 200 g red lentils
  • 100 g onion
  • 100 g carrot
  • 20 ml olive oil
  • 1 garlic clove
  • 800 ml vegetable broth or water Check packaged broth labels if needed.
  • 4 g fine salt
  • 2 g ground cumin
  • 2 g paprika or mild chili flakes
  • 4 wedges lemon wedges for serving, optional

Cooking method

Pan

  1. Rinse the lentils

    Rinse the red lentils until the water runs mostly clear.

  2. Cook the vegetables

    Warm the olive oil in a saucepan, then cook the onion, carrot and garlic until softened.

  3. Add lentils and liquid

    Add the lentils, vegetable broth or water, salt, cumin and paprika or mild chili flakes.

  4. Simmer

    Simmer until the lentils and carrot are very soft.

  5. Blend

    Blend until smooth, adding a splash of hot water if the soup is thicker than you like.

  6. Serve

    Serve warm with lemon wedges if using.

Frequently asked questions

Is Turkish lentil soup vegan?

This version is vegan because it uses red lentils, vegetables, olive oil and vegetable broth or water.

Why is there no separate vegan version?

The classic recipe is already plant-based, so a second vegan version would repeat the same ingredients.

Can I leave the soup chunky?

You can, but the base identity here is a smooth red lentil soup, so blending gives the intended texture.

Can I change the number of servings?

Yes. Use the Recipyx servings buttons and the lentils, vegetables and liquid will scale.

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