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Red Lentil Soup

    Scented with mint and cumin, this hearty Turkish Red Lentil Soup is packed with vegetables and loaded with protein.

    Turkish Red Lentil Soup with Mint - The Lemon Bowl

    Whenever we order takeout or go out to eat with the boys, we love going to ethnic restaurants. Not only are they often more affordable than American chains but the food is typically much more well rounded, balanced and nutritious than the standard kid-menu fare.

    One of our go-to spots for dining out is a local Turkish restaurant that serves the most flavorful red lentil soup on earth. As the weather starts to cool down, we crave this Turkish red lentil soup more and more. So much so that I am constantly trying to recreate it at home so we can get our fix any time we want!

    Red Lentils

    We always keep Bob’s Red Mill red lentils on hand for such cravings. If you’ve never cooked red lentils at home before you might be surprised to learn that they are fast cooking, much faster than brown, green or black lentils. In fact, you don’t want to cook them longer than 15-20 minutes or else they will truly break down to mush.

    Turkish Red Lentil Soup - The Lemon Bowl

    After trying many versions of this soup at home, I think I finally nailed it. Creamy, yukon gold potatoes are sautéed with tender carrots and lightly scented with dried mint. When pureed together with the protein-packed red lentils, you are left with a warm and satisfying bowl of authentic Turkish red lentil soup. A pinch of cayenne and splash of lemon juice brings all of the flavors together at the end.

    Your spoon is waiting.

    Turkish Red Lentil Soup with Mint - The Lemon Bowl

    Red Lentil Soup

    4.06 stars average
    Scented with mint and cumin, this hearty Turkish Red Lentil Soup is packed with vegetables and loaded with protein.
    PREP: 10 mins
    COOK: 30 mins
    TOTAL: 40 mins
    Save
    Servings: 4

    Ingredients
     

    Instructions
     

    • Preheat a large stock pot over medium-high heat and spray with cooking spray (or drizzle with olive oil).
    • Sauté onions and carrots, stirring frequently, until they begin to soften, about 4-5 minutes.
    • Add potatoes, red lentils, cumin, salt and cayenne to the pot and continue sautéing for 2-3 minutes.
    • Using a wooden spoon, stir tomato paste into the pot and cook for 1-2 minutes so that the paste can absorb the flavors of the other ingredients.
    • Pour in chicken broth, give the entire mixture a stir, then increase heat to high bringing the soup to a boil. and bring entire pot to a boil. Reduce heat to low and simmer until potatoes and lentils are cooked through, 15-20 minutes.
    • Remove pot from the heat and add mint and lemon juice.
    • Puree until smooth using a handheld blender. Check for seasoning and adjust accordingly before serving.

    Nutrition

    Calories: 230kcalCarbohydrates: 46gProtein: 12.6gFat: 1.6gSodium: 602mgFiber: 14.4gSugar: 5.4g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Disclosure: I am honored to be in a long term partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own. 

    Be sure to check out my Soups board on Pinterest for even more tasty ideas!

    Follow The Lemon Bowl | Liz Della Croce’s board Soups on Pinterest.

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    26 Comments

    1. Yum! This was super-easy to make and we loved the cayenne (not optional in our opinion, though we do love spice). I got a little nervous that I’d overload it with the fresh mint from our garden, but won’t hold back next time!

    2. Hi Liz, I felt in love with lentil soup a while ago in Africa. I loved its vibrant color like any ethnic food. There were many variations of this soup but yours look very compelling. Thanks for reminding me about it.

    3. I love lentil soup, Liz, and can’t wait to try your version. I’ve made an Egyptian version that also uses red lentils, and it’s yummy. Here in San Diego it’s still very warm, so I’ll pin this for later and report back.

    4. Liz, I will be in Grand Rapids and would love to know the name of the Turkish restaurant. Also any other favorites. I love your site and recipes.

    5. I like ethnic food, going to ethnic restaurants as I’m convinced that it helps to diversify our palate. I like lentils and they are part of our daily menu but I have never tried red lentils before. You’ve inspired me to purchase a packet of them and prepare this soup! I hope mine looks as tempting as yours!

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