Turkish Creamy Of Red Lentil Soup

Lentil soup is one of Turkey’s most popular national dishes. It can be found there on almost any restaurant’s menu. Even outside Turkey, this soup has gained popularity practically all over Europe and in Middle Eastern countries.

It was not invented by Turks. The first mention of lentil soup is found in the Bible and one of the comments of Aristophanes, the ancient Greek poet. I admit that I honestly have no idea how the biblical version of the soup differed from the modern Turkish and whether it was different at all. Most likely it did differ in some way.

Anyway, today we are going to cook the Turkish version of this soup.

Allow me to briefly tell you why this lentil soup deserves your attention.

1. The soup cooks very quickly. From the beginning of cooking to serving, you will need just 30-40 minutes. Of these, 5-7 minutes are to prepare the ingredients (peel and cut potatoes, carrots, onions), 5 minutes are to fry the vegetables. Then it remains only to boil the lentils and puree everything once done. Oh, and a minute to make the deliciously fragrant paprika butter for a topping.
2. Despite the simplicity of the cooking process and the ordinariness of the ingredients, the soup turns out to be very nutritious, fragrant, and rich.
3. The soup costs practically nothing in the financial sense. Unsalted butter is probably the most expensive ingredient, and it can be replaced with vegetable oil if desired.

In addition to these 3 points, you could tell us about the usefulness of soup and a dozen, if not hundreds of healing properties of lentils. But I am not a nutritionist to talk about these aspects. So, rather, let’s cook it at the first opportunity. After that, don’t forget to tell us in the comments how delicious it was.

🔪Ingredients

🥣 Directions

Step 1. Dice onions, carrots, and potatoes. Randomly slice the tomatoes and finely chop the garlic.

Peel 1 onion, 1 carrot, and 1 potato, then cut into medium dice. 

Finely chop 2 peeled garlic cloves.

Cut 1 tomato into quarters and then cut those in half again.

Cut the chili pepper (if you use and like it hotter) in half and remove the seeds.

Step 2. Wash the lentils by straining them 2-3 times under running water.

Weigh 200 grams (7,1 oz) of red lentils (approximately 1 cup), pour into a colander, and pour water over. Rinse lentils for 10-15 seconds, then drain. Repeat the washing process a couple more times.

Step 3. In a saucepan, fry onion in 2 tbsp. of vegetable oil, add garlic, and fry for another minute. Add carrots, potatoes, tomato paste, washed lentils, and pour in 1.5 liters of boiling water. Cover with the lid and cook for 20 minutes on low heat.

Take a saucepan of 3+ liter capacity and place on medium heat.

Pour in 2 tbsp. of vegetable oil, heat it, and add the sliced onions. Fry for a couple of minutes until soft. Add the garlic and stir-fry for another minute.

Next, add the sliced potatoes, tomatoes, tomato paste, lentils, and chili pepper(if you use). Gently stir-fry the contents of the saucepan for a few minutes then pour in 1.5 liter boiling water.

Bring it to the boil and cover it with a lid. Reduce the heat and simmer for 20 minutes until the lentils are soft.

Step 4. Season. Puree the soup with an immersion blender or pour it into a bowl and use a stationary one. Season well with salt and pepper.

Add salt and pepper. If you use an immersion blender, plunge it directly into the pot. If stationary, pour the soup into the blender bowl and puree.

Before liquidizing the soup chili pepper it is advisable to take the half chili pepper out.

Taste and season with salt and pepper.

Step 5. To serve, melt butter in a small pan, add paprika, and stir. Pour the soup into warmed bowls and pour the melted paprika butter over the top.

Before serving, melt 20-30 g (0,7-1,1 oz) of butter on low heat. When the butter melts and becomes golden, add 1 tbsp of paprika and mix. Pour the soup into bowls and serve with the freshly prepared fragrant butter. 

More Turkish recipes:

Turkish Simit

Ramadan Pidesi (No-Knead Turkish Pide Bread)

Turkish eggs (Cilbir)

📋 Substitutes

Carrot — 1 parsnip, sweet and slightly spicy taste; 1 sweet potato, sweet and starchy texture.

Onion — 1-2 shallots, milder and sweeter taste; 1 leek (white part only), mild and slightly sweet taste; ½ cup chopped green onions, fresh and mild taste.

Potato — 1 turnip, slightly bitter and earthy taste; 1 rutabaga, mildly sweet and earthy taste; 1 cup cauliflower florets, milder taste and less starchy texture.

Tomato — ½ cup canned diced tomatoes, similar taste but softer texture; 2 tbsp. tomato paste, concentrated and richer taste; 1 cup chopped bell pepper, milder and slightly sweet taste.

Garlic cloves — ¼ tsp. garlic powder, milder taste and finer texture; ½ tsp. garlic granules, milder taste and coarser texture; 1 tsp. garlic flakes, milder taste and flaky texture.

Red chili pepper — ¼ tsp. red pepper flakes, spicier and slightly smoky taste; ⅛ tsp. cayenne pepper, hotter and more intense taste; ½ tsp. paprika, milder and sweeter taste.

Sweet paprika — 1 tbsp. smoked paprika, smoky and slightly spicier taste; 1 tbsp. regular paprika, milder taste; ½ tbsp. ancho chili powder, mild heat and fruity flavor.

Butter — 30 g (1,1 oz) margarine, similar taste and texture but plant-based; 30 g (2 tbsp) coconut oil, subtle coconut flavor and plant-based; 30 g (1,1 oz) ghee, richer and nuttier taste.

💭 Cooking Tips

1. Rinse lentils. Thoroughly wash red lentils under cold water to remove any dirt or debris before cooking.
2. Sauté aromatics. Gently sauté onions, garlic, and carrots in oil or butter to enhance their flavors and add depth to the soup.
3. Toast spices. Briefly toast spices like cumin, paprika, or chili flakes in the oil before adding other ingredients. This releases their essential oils and elevates the overall taste.
4. Simmer gently. Let the soup simmer gently to allow the flavors to meld and the lentils to become tender without overcooking.
5. Blend for smoothness. For a creamier texture, blend the soup using an immersion blender or in batches in a countertop blender. Be cautious if using a countertop blender, as hot liquids can create pressure.
6. Adjust consistency. Feel free to add more broth or water if the soup is too thick, or let it simmer longer to thicken.
7. Season to taste. Always taste the soup before serving and adjust salt, pepper, and spices as needed.
8. Add a touch of acid. A squeeze of lemon juice or a splash of vinegar can brighten the flavors and add balance to the soup.
9. Garnish and serve. Top the soup with a dollop of yogurt, a drizzle of olive oil or melted butter, and a sprinkle of fresh herbs like parsley or mint for added flavor and visual appeal.

🌶️ Variations

1. Swap oil and spices. Substitute vegetable oil with olive or coconut oil for a different flavor profile. Use smoked paprika or cumin instead of sweet paprika for a smoky or earthy twist.
2. Add more vegetables. Incorporate other vegetables such as bell peppers, celery, or zucchini into the soup for more texture and flavor. Dice them similarly to the carrots and potatoes and sauté along with the onion.
3. Use different legumes. Replace red lentils with green lentils, yellow split peas, or chickpeas for a variation in taste and texture while maintaining the overall essence of the dish.
4. Experiment with herbs. Add fresh or dried herbs like thyme, rosemary, or oregano during the cooking process to infuse the soup with more depth of flavor. Adjust the amount based on your taste preference.
5. Roast the vegetables. For a richer, more complex flavor, roast the carrots, potatoes, and tomatoes before adding them to the soup. This will enhance their natural sweetness and add a caramelized note to the dish.
6. Add greens. Stir in chopped spinach, kale, or Swiss chard towards the end of the cooking process for added color, nutrients, and a slight bitterness that contrasts the soup’s sweetness.
7. Incorporate grains. Add cooked grains like barley, quinoa, or rice to the finished soup for a heartier dish with more texture.
8. Adjust texture. For a chunkier soup, only blend half of the mixture and leave the rest intact for added texture. Alternatively, skip blending altogether and enjoy the soup as a rustic, chunky dish.
9. Lemon zest and juice. Add lemon zest and a squeeze of lemon juice to the finished soup for a bright, zesty note that enhances the flavors.
10. Alternative garnish. Instead of paprika butter, top the soup with a dollop of yogurt, a drizzle of olive oil, or a sprinkle of toasted pine nuts or pumpkin seeds for added crunch and flavor.

🥡 How to Store

Storing in the refrigerator

After cooking, allow the soup to cool down to room temperature. Once cooled, transfer the soup into an airtight container, making sure the lid is secured properly.

Place the container in the refrigerator and store the soup for up to 3-4 days. When you’re ready to enjoy the soup again, reheat it gently in a saucepan over low heat, stirring occasionally to ensure even heating.

Alternatively, you can use a microwave-safe container and heat the soup in intervals, stirring between each interval, until it reaches the desired temperature.

Freezing for long-term storage

If you wish to store the soup for a longer period, start by letting it cool down completely at room temperature.

After cooling, pour the soup into freezer-safe containers or resealable freezer bags, taking care to leave about an inch of space at the top for expansion during freezing. Label the containers or bags with the date and contents, and store the soup in the freezer for up to 3 months.

To serve the soup later, thaw it in the refrigerator overnight, ensuring it’s fully defrosted before reheating. You can then reheat the soup gently in a saucepan on the stovetop, or use the microwave method mentioned above.

Please note that it’s best to hold off on adding any garnishes like paprika butter, yogurt, or fresh herbs until after you’ve reheated the soup. This will help maintain the garnishes’ texture and flavor, ensuring a delicious meal every time you serve the soup.

🥗 What to serve with?

1. Warm crusty bread or pita. Serving warm bread, Turkish Bazlama, Pide Bread or pan-roasted pita alongside the soup allows you to soak up the flavorful broth and adds a contrasting texture. The bread’s mild flavor balances the soup’s richness and spices, creating a harmonious combination.
2. Bulgur or rice pilaf. A side of bulgur or rice pilaf complements the soup by providing a hearty, slightly nutty, and chewy element. The grains absorb the soup’s flavors, and their mild taste complements the spiciness of the lentil soup without overpowering it.
3. Cucumber and tomato salad. A fresh, crisp salad made from cucumbers, tomatoes, and red onions, dressed with olive oil, lemon juice, and herbs, provides a refreshing contrast to the warm, hearty soup. The cool, crunchy vegetables and tangy dressing help cleanse the palate between bites of the rich soup.
4. Grilled or roasted vegetables. Serving grilled or roasted seasonal vegetables like eggplant, zucchini, bell peppers, or mushrooms adds a smoky, caramelized flavor to the meal. The vegetables’ natural sweetness and tender texture balance the soup’s spices and provide a satisfying, wholesome accompaniment.
5. Mediterranean mezze platter. Offer a variety of Mediterranean small dishes like hummus, baba ganoush or eggplant meze, taramasalata, dolma, marinated olives, fava and feta cheese to complement the Turkish red lentil soup. These diverse flavors and textures create a delightful contrast, making each bite interesting and enjoyable.
6. Yogurt or labneh. A side of plain yogurt, Greek yogurt, or labneh adds a creamy, tangy element that helps to cut through the soup’s richness. The cool, smooth texture of the yogurt complements the warm, slightly spicy soup, creating a well-rounded flavor experience.

🙋‍♂️ FAQ