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Hand holding bowl with cooked Turkish style red lentil soup
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Turkish Red Lentil Soup

Hearty, substantial and delicious Turkish Lentil Soup meal that's blended to a creamy texture.
Course Lunch, Main Course
Cuisine Mediterranean, Turkey, Turkish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 People
Calories 392kcal

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. 
    step by step guide to make Turkish lentil soup

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.
    Turkish soup with red lentils in white bowl

Video

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. 
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Calories are estimated per serving. 
 
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Nutrition

Serving: 8People | Calories: 392kcal | Carbohydrates: 67g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 584mg | Potassium: 1624mg | Fiber: 8g | Sugar: 18g | Vitamin A: 273IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 25mg