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

Spoonful of Turkish red lentil soup in a white bowl.

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Whenever we order takeout or go out to eat with the boys, we love going to ethnic restaurants. One of our go-to spots for dining out is a local Turkish restaurant that serves the most flavorful red lentil soup on earth. I also love trying to recreate the dishes we eat at home, like my Roasted Garlic Hummus, Restaurant Style Pita Bread or Turkish Eggplant Salsa.

As the weather starts to cool down, we start to crave soup more and more. So of course I had to try my hand at this delicious Turkish Red Lentil Soup. If you love my Arabic Lentil Soup, you must try this red lentil version. After trying many versions of this soup at home, I think I finally nailed it and figured I’d share it! Creamy and hearty, it’s something the whole family will enjoy.

Why You’ll Love this Turkish Red Lentil Soup

Like most soups, stores well in the fridge and freezer.
Naturally gluten-free, and can easily be made vegetarian or vegan.
Tastes even better the next day!

Ingredients

Onion: White or yellow onion work well for mild onion flavor.
Carrots: A slightly sweet and hearty vegetable.
Potatoes: Creamy and hearty, they help to thicken the soup when blended.
Red lentils: Very nutritious, and they cook faster than green, brown, or black lentils.
Spices: Cumin, salt, cayenne, and dried mint add rich Middle-Eastern flavor to this soup.
Tomato paste: Adds umami flavor and color.
Chicken broth: A flavorful base for the soup.
Lemon juice: Adds acidity to cut through some of the rich flavors.

Quick Substitutions

Swap the chicken broth for vegetable broth and this dish becomes both vegan and vegetarian.
While I love the red lentils for cooking so quickly, you can make this soup with other lentils! Try it with green, brown, or yellow.
I highly recommend using fresh lemon juice, but if you don’t have fresh lemons, you can use bottled lemon juice.

How to Make Turkish Red Lentil Soup

Step 1. Dice your onion, carrots, potatoes.

Sauteing carrots and onions in the bottom of a large white pot.

Step 2. Add a little bit of oil the bottom of a large pot, then add your onion and carrot and cook until softened.

Step 3. Then add the potatoes, red lentils, cumin, salt, and cayenne. Stir in the tomato paste.

Chicken broth added to lentils and veggies in a pot.

Step 4. Add in the chicken broth and stir all together, then bring mixture to a boil.

Step 5. Reduce heat and let simmer until lentils and potatoes are fully cooked, about 20 minutes.

Blending red lentil soup with an immersion blender in a white pot.

Step 6. Remove from heat and add the lemon juice and mint. Use an immersion blender to blend until smooth.

Turkish red lentil soup in a white bowl with dried mint sprinkled on top.

Check for seasoning before serving, then enjoy your Turkish Red Lentil Soup!

Frequently Asked Questions

Do you need to soak red lentils before making soup?

Nope, lentils are relatively quick cooking and don’t need to be soaked. You may want to rinse them and check for stones or other impurities though!

Which color lentil is best?

There are six different types of lentils, and they are all healthy and nutritious, though they vary from each other slightly. Black lentils are the most flavorful, but red lentils are the highest in protein.

What to eat with red lentil soup?

I love to pair a Greek village salad and homemade pita bread with my lentil soup.

A spoon sitting in red lentil soup garnished with mint.

More Soup Recipes

Did you try this soup and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Despite it being just vegetables, this Turkish Red Lentil Soup is filling and satisfying. Give it a try yourself!

Your spoon is waiting.