Turkish Lentil Soup

This delicious Turkish red lentil soup is flavorful and filling. Perfect for a chilly day!

4.93 from 64 votes

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Prep Time: 10

Cook Time: 40

Additional Time: 5

Total Time: 55

Servings: servings

Heat the olive oil in a large, heavy-bottomed pot. Once the oil is hot, add the diced onion and sauté for 4 minutes.
Add the diced carrot and diced potato to the pot. Sauté for 4 minutes, stirring occasionally.
Add the garlic cloves and stir for 30 seconds.
Add the tomato paste, cumin, salt, paprika, oregano, black pepper, and cayenne. Stir for 30 seconds and then deglaze the bottom of the pot with a small amount of the chicken or vegetable stock.
Add the remaining stock and lentils. Stir and increase heat till the soup is boiling. Reduce the heat and allow to simmer for 30 minutes. Stir occasionally.
If the soup is getting too thick, add up to 1 cup of water.
Remove the soup from the heat and stir in the dried mint. Using an immersion blender or a stand blender, blend the soup till it's creamy and all the ingredients are incorporated.
Optional Paprika Oil - Heat the oil in a small pot and add the paprika. Stir to combine and remove from heat. Continue to stir till fully incorporated.
Serve with lemon wedges. If you'd like, add a sprinkle of chopped parsley and a drizzle of paprika oil.

Refrigerate - in an airtight container in the refrigerator for up to 5 days (it's a great dish for meal prep)

Freeze - for up to 3 months in a freezer-safe bag or container.

Reheat - in 1-minute increments in a microwave-safe bowl or on the stovetop over medium heat.