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Smooth orange-red lentil soup in a white bowl with a lemon wedge.
Andrew Fowler

Turkish Red Lentil Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 medium carrot peeled and finely diced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 1/2 cups dry red lentils rinsed
  • 6 cups low-sodium vegetable broth
  • 3/4 tsp fine salt
  • 2 tbsp unsalted butter
  • 1 tsp dried mint
  • 1/4 tsp sweet paprika
  • 2 tbsp fresh lemon juice

Method
 

  1. Heat oil in a soup pot over medium. Cook onion and carrot 7 minutes. Stir in garlic, tomato paste and cumin for 1 minute.
  2. Add lentils, broth and salt. Bring to a gentle boil; reduce heat and partly cover. Simmer 20–25 minutes, stirring occasionally, until lentils and carrot are very soft.
  3. Remove from heat; blend smooth with an immersion blender. Rewarm on low if needed.
  4. Melt butter in a small saucepan on low. Stir in mint and paprika for 20 seconds; immediately stir into soup.
  5. Remove soup from heat; stir in lemon juice.