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Red Lentil Soup

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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!

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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.

3.72 from 7 votes
Turkish Red Lentil Soup with Mint - The Lemon Bowl
Print
Red Lentil Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Scented with mint and cumin, this hearty Turkish Red Lentil Soup is packed with vegetables and loaded with protein.
Course: Soup
Cuisine: Lebanese
Servings: 4
Calories: 230 kcal
Author: Liz DellaCroce
Ingredients
  • 1 medium onion diced
  • 2 carrots diced
  • 2 yukon gold potatoes cubed
  • 1 cup Bob's Red Mill Red Lentils
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne optional
  • 1 tablespoon tomato paste
  • 4 cups chicken broth low sodium
  • 1 tablespoon dried mint
  • 2 tablespoons lemon juice
US Measurements - Convert to Metric
Instructions
  1. Preheat a large stock pot over medium-high heat and spray with cooking spray (or drizzle with olive oil).
  2. Sauté onions and carrots, stirring frequently, until they begin to soften, about 4-5 minutes.
  3. Add potatoes, red lentils, cumin, salt and cayenne to the pot and continue sautéing for 2-3 minutes.
  4. 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.
  5. 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.
  6. Remove pot from the heat and add mint and lemon juice.
  7. Puree until smooth using a handheld blender. Check for seasoning and adjust accordingly before serving.
Nutrition Facts
Red Lentil Soup
Amount Per Serving
Calories 230 Calories from Fat 14
% Daily Value*
Total Fat 1.6g 2%
Sodium 602mg 25%
Total Carbohydrates 46g 15%
Dietary Fiber 14.4g 58%
Sugars 5.4g
Protein 12.6g 25%
* Percent Daily Values are based on a 2000 calorie diet.

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.

For more tasty soup recipes, just in time for fall, check out these ideas from friends:

The Mom 100: Avgolemono Soup
The Heritage Cook: Soul-Warming Tomato Soup with Peppers and Onions (Gluten-Free)
Healthy Eats: 6 Healthy Soups for the First Tailgate of the Season
Domesticate Me: Five Spice Sweet Potato Soup
Taste with the Eyes: Chicken Soup with Exotic Saffron Matzoh Balls
FN Dish: It’s Almost Spoon Season: Top Classic Soups to Simmer Now

Red Lentil Turkish Soup - The Lemon Bowl

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Reader Interactions

Comments

  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.

    Reply

  4. 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.

    Reply

  5. I can honestly say, I don’t think I’ve ever had turkish food before…Soups are my absolute favorite part of fall, and honestly, I eat them almost as frequently in the summer, so I’m always looking for new interesting variations. Love this!

    Reply

  7. 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.

    Reply

  8. 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!

    Reply

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