Get to know the BEST Turkish lentil soup recipe! Made potatoes and carrots to provide a hearty, substantial meal then blended to a creamy texture. This Turkish style lentil soup recipe has us hooked.
Nourishing and delicious. This creamy Turkish red lentil soup recipe is the perfect dish for a cool winter night. Prepared with a handful ingredients, this soup is comforting, delicious and nourishing.
As we all love to slurp some lentil soup during fall and winter night, this Turkish lentil soup has something special to make us feel warm and fuzzy. Ranging from fresh aroma to dynamic, yet light flavor and mild heat, it has everything you need to unwind over something delicious.
Needless, the authentic recipe is incredibly divine, and we are sharing some more details about it below!
Lentil
Lentil is originally from Middle East and South Asia. It started to grow in BC 7500-6500. It is very common and is a popular option for Vegetarian and Vegan diets due to it being a rich legume in terms of Protein.
We recommend cooking the lentils until they tender as it will develop its natural color.
The French Mirepoix
Mirepoix is a French term to define vegetables for making stock. The Mirepoix can be different. However, it generally contains Carrots, Celery Ribs and Onions. It can be different when making Chicken Stock to make it whiter.
Ingredient Variations & Substitution
The Soup is suitable for Vegetarian and Vegan diet. Butter can be substitute with Olive Oil. Beef Stock can be substitute with Water to make it suitable for Vegetarian and Vegan Diet, and the creamer can be substituted with a plant-based creamer.
Turkish Lentil Soup – What Is It?
The Turkish lentil soup is made with red lentils – in fact, these red lentils are extremely popular in Turkish cuisine for their versatility and soft texture. These lentils are cooked up quickly and break down easily to create a creamy, smooth, and even a thick soupy texture.
This soup is known as mercimek corbasi in Turkey and uses only a few ingredients.
Turkish Red lentil soup is also normally accentuated with lemon and fresh mint leaves, which delivers a fresh flavor.
It is seasoned with Aleppo pepper (optional but omitted from this recipe) and cumin (also optional and not added in this recipe), which adds some heat to the soup.
For those who don’t know, it’s a light meal for dinner and makes a delicious appetizer. The soup tends to be less dense, and the potatoes allow it to have a thick creamy texture to keep you full longer.
If you would prefer a lighter version, we suggest you do not add the potatoes which will make it a bit watery to keep it light.
What’s Unique About This Turkish Red Lentil Soup?
Ah! What’s not unique in this soup? Made with red lentils and seasoned with basic ingredients. It has the most dynamic flavors due to the vegetables, particularly the carrots.
Turkish Lentil Soup has long history, it comes from Ottoman Empire’s Palace Kitchen’s. It started to make for Vizir of Sultan and it has seven different popular recipes.
It can be made with different types of Lentils such as Yellow Lentil and Tomato Paste can be added.
However, the most outstanding point is that Turkish lentil soup can be made vegan and gluten-free, so this delectable soup is for everyone. Another unique point of Turkish lentil soup is that it’s easy to cook and takes only thirty minutes.
Not to forget, it has the easiest ingredients that could be lying in your pantry right now (red lentils, carrot, potatoes, mint leaves, and red pepper flakes).
Benefits Of Red Lentils Soup
To begin with, the red lentils are incredibly nutritious and are rich in potassium and Vitamin B(s). The red lentils have a lower calorie count and don’t have fats and gluten. Moreover, red lentils are a promising source of proteins, which makes the soup suitable for vegans and vegetarians.
Turkish lentil soup has a high fiber content, which makes the gut healthy, reduces the chances of diabetes, and lose weight.
Overall, it’s pretty nutritious and has a rich protein, mineral, and fiber content. It wouldn’t be wrong to say that this Turkish lentil soup will provide a flavor punch without compromising health standards. Furthermore, it tastes even better when you heat it up the next day.
How To Store The Soup?
The Turkish red lentil soup can be stored in the refrigerator for three to four days. It’s important to add that lentils stay safe for up to one week, but there are other ingredients in the soup that cannot be refrigerated for a week.
Use an airtight container to refrigerate the soup. On the other hand, if you want to freeze it, it can be frozen for up to four to five months.
What To Pair With This Soup?
As this Turkish lentil soup tastes great on its own, but it can be paired with other meals as well. Served with gozleme or borek, it becomes a full-course meal.
Also, it’s a delicious appetizer and can be served with lamb meatballs, garlic chicken like this air fryer whole chicken recipe, and Turkish stuffed eggplant!
Important Tips
This Turkish red lentil soup is pretty straight forward and is easy to put together, but here are a few small tips for you to consider while making the soup:
- Be sure to wash the lentils properly: This will help to remove debris and starch.
- It is best to make sure that the lentils are fully cooked before blending. Red lentils take about 20 minutes to cook. If the lentils are not cooked properly, they will not blend well.
- It is best to use an immersion or a high-speed blender in this recipe. This will allow you have a smooth consistency.
- If you are using a stand-up blender, it is best to work in batches as it will help you to avoid unnecessary spills.
- Don’t skip the mint and spicy brown butter! The minty brown butter helps to make up the final flavors in this recipe. The red pepper flakes will help to provide some heat to this recipe.
More Favorite Soup Recipes
If you love this Turkish lentil soup recipe, try one of these healthy soups next:
Haitian Soup Joumou (Haitian Squash Soup)
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Turkish Red Lentil Soup
Equipment
- Large Casserole
Ingredients
- 2 Tbsp. Butter Unsalted
- 2 Russet Potatoes Chopped
- 2 Large Carrots Chopped
- 1 Large Onion Chopped
- 16 Oz. Red Lentils Washed and drained
- 12 Cups Water Plus more if needed
- 1 Tsp. Ground Black Pepper Or to taste
- 3 Tsp. Kosher Salt Or to taste
For The Brown Butter
- 2 Tbsp. Butter Unsalted
- 1 Tbsp. Fresh Chopped Mint Leaves
- 1 Tsp. Red Pepper Flakes
Instructions
- Wash the red Lentils at least three times using a sieve or mesh strainer.Over medium high heat, melt the butter in the casserole. Add the Potatoes to casserole and cook for about 4 to 6 minutes.Add the Carrot and continue to cook the carrots with the potatoes or an additional 6 minutes; stirring occasionally. Next, add in the onions.When the onion are tenderized, add the washed Red Lentils.Sautée for additional 5 minutes and add water or stock. Season with Salt and Black pepper.Blend the soup to a smooth texture.
Spicy Brown Butter
- To make the brown butter, in a small skillet add in the butter, red pepper flakes and and chopped mint over medium low heat. Once the butter starts to burn brown, remove it from the heat. Top the butter on the soup and enjoy.
Notes
- Be sure to wash the lentils properly: This will help to remove debris and starch.
- It is best to make sure that the lentils are fully cooked before blending. Red lentils take about 20 minutes to cook. If the lentils are not cooked properly, they will not blend well.
- It is best to use an immersion or a high-speed blender in this recipe. This will allow you have a smooth consistency.
- If you are using a stand-up blender, it is best to work in batches as it will help you to avoid unnecessary spills.
- Don’t skip the mint and spicy brown butter! The minty brown butter helps to make up the final flavors in this recipe. The red pepper flakes will help to provide some heat to this recipe.
- If the soup is too thick, add more liquid. This may also alter the taste, season as necessary with salt and pepper.
Chase
This soup is absolutely divine. Our family keep asking for it. Definitely a winner.
Mirlene
Thank you!