Turkish Red Lentil Soup
Creamy red lentil soup spiked with warm spices, finished with a drizzle of chili oil and fresh lemon. The Turkish classic that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 178
- Protein
- 11g
Ingredients
- 1 cup red lentils, rinsed
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 4 cups chicken or vegetable broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 whole lemon (juiced), plus wedges for serving
Instructions
- 1
Heat olive oil in a large pot over medium. Add onion and carrot, cook until softened, about 4 minutes.
- 2
Stir in tomato paste and smoked paprika, cook until fragrant, about 1 minute.
- 3
Add rinsed lentils and broth. Bring to a boil, then reduce heat and simmer until lentils break down completely, about 12 minutes.
- 4
Blend soup until completely smooth using an immersion blender, working in batches if needed.
- 5
Stir in lemon juice. Season with salt and pepper to taste.
- 6
Serve hot. Drizzle each bowl with chili oil and a squeeze of fresh lemon.
Tools you’ll need
- large pot (3-quart minimum)
- immersion blender or regular blender
- wooden spoon
- measuring cups and spoons
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