This traditional Turkish red lentil soup delivers incredible depth of flavor through simple ingredients and time-tested techniques. The secret lies in caramelizing the onions and finishing with paprika-infused butter that transforms ordinary lentils into a velvety, satisfying soup. Rich in protein and fiber, this nourishing bowl provides complete comfort while supporting your health goals. Perfect for cold days or whenever you need a wholesome, filling meal.
Ingredients
For the Soup:
- 2 cups red lentils (400g / 14 oz)
- 150g onion, diced (1 medium / 5.3 oz)
- 170g carrots, diced (2 medium / 6 oz)
- 200g potatoes, diced (2 small / 7 oz)
- 3 garlic cloves, minced (15g / 0.5 oz)
- 220g tomatoes, diced (2 medium / 7.8 oz)
- 2 tbsp olive oil (30ml)
- Salt to taste
- 1 tsp paprika (5ml)
- ½ tsp black pepper (2.5ml)
- ½ tsp turmeric (2.5ml)
- 2 bay leaves
- Hot water as needed (about 1.5 liters / 6 cups)
For the Paprika Butter:
- 45g butter (3 tbsp / 1.6 oz)
- 1 tsp paprika (5ml)
Instructions
Step 1: Prepare the Lentils
Wash 2 cups of red lentils thoroughly under cold running water until water runs clear. Soak in cold water for 20 minutes to soften and reduce cooking time.
Step 2: Caramelize the Onions
Heat olive oil in a large pot over medium heat. Add diced onion and cook slowly, stirring occasionally, until golden brown and caramelized, about 8-10 minutes.
Step 3: Add Root Vegetables
Add diced carrots and potatoes to the caramelized onions. Cook for 3-4 minutes, stirring to coat vegetables with the flavorful oil.
Step 4: Build Flavor Base
Add minced garlic and diced tomatoes. Cook for 2-3 minutes until tomatoes begin to break down and release their juices.
Step 5: Add Lentils and Seasonings
Drain the soaked lentils and add to the pot. Season with salt, paprika, black pepper, and turmeric. Add bay leaves and stir to combine all ingredients.
Step 6: Simmer the Soup
Cover vegetables and lentils with hot water, ensuring ingredients are submerged by about 2 inches. Bring to a boil, then reduce heat to medium and cook for 30 minutes until lentils and vegetables are completely tender.
Step 7: Remove Bay Leaves
Remove and discard bay leaves from the cooked soup.
Step 8: Blend to Perfection
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer portions to a regular blender and blend until smooth, then return to pot.
Step 9: Prepare Paprika Butter
In a small pan, melt butter over low heat. Add paprika and cook for 2 minutes until fragrant, stirring constantly to prevent burning.
Step 10: Serve and Garnish
Ladle hot soup into bowls and drizzle with the paprika butter mixture for an authentic Turkish finish.
Time and Serving Information
- Prep Time: 15 minutes (plus 20 minutes soaking)
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6-8 bowls
- Difficulty: Easy
Nutrition Information (Per Serving)
- Calories: 245
- Protein: 14g
- Carbohydrates: 38g
- Fat: 7g
- Fiber: 8g
Why This Recipe is Healthy
This Turkish lentil soup is a nutritional powerhouse that supports overall health and wellness. Red lentils are an excellent source of plant-based protein, providing all essential amino acids needed for muscle maintenance and repair. They’re also rich in folate, iron, and potassium, supporting cardiovascular health and energy production.
The combination of vegetables adds essential vitamins and minerals – carrots provide beta-carotene for eye health, potatoes offer vitamin C and B6, while tomatoes contribute lycopene, a powerful antioxidant. Turmeric contains curcumin, which has anti-inflammatory properties that may help reduce chronic disease risk. The high fiber content promotes digestive health and helps maintain stable blood sugar levels, making this soup ideal for sustained energy and satiety. This wholesome meal supports heart health, digestive wellness, and provides sustained nutrition without excess calories or unhealthy fats.