Traditional Lentil Soup

Red lentil soup

There are many types of lentils in different colors. The types of lentils used to make soup are red or yellow. Like other soups, lentil soup is eaten before the main course. Lentil soup has low calorie and high protein content. This makes it a healthy dish. Moreover, it is suitable for a vegetarian diet and you can remove the butter according to your wishes. Turkish lentil soup is preferred as ground and smooth. This Turkish lentil soup recipe is very easy to prepare and you will get a delicious meal.

The origin of lentils is based on Central and West Asia. This food, which has been in our cuisine for years, is being eaten in many ways, especially soup. The lentil used in making soup is yellow or red because it is unshelled. There are also dishes using other types of lentils in Turkish cuisine. While cooking lentils, we add potatoes for a more intense consistency and onions for its aroma. If you want it to get closer to red, you can also add a small amount of tomato paste. After cooking enough time, you can use immersion blender. This will ensure that the ingredients in the soup blend together and have equal density everywhere. While serving your soup, it will be very good if you add red pepper roasted in oil as stated in the recipe.

You may have tasted this soup before, but you definitely need to try this Turkish lentil soup recipe. I’m sure you will love it!


Red lentil soup

Turkish Red Lentil Soup Recipe

The classic recipe of Turkish red lentil soup. Simple, smooth and tasty!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine Mediterranean, Turkish
Servings 4 people
Calories 80 kcal


  • Immersion blender


  • 1 cup red or yellow lentil
  • 5 cups water
  • 1 tablespoon flour
  • 1 medium potato diced
  • 1 medium onion diced
  • 1 clove garlic smashed
  • 2 tablespoon sunflower oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Topping Sauce

  • 2 tablespoon sunflower oil
  • 1 tablespoon butter
  • 1 teaspoon red chilli flakes (optional)
  • 1 teaspoon sweet red pepper powder


  • Transfer the lentil into a colander and rinse with water.
  • Dice the potato and onion into small cubes.
  • Add oil to the pot, slowly add the flour and toast it until flour turns little darker.
  • Add chopped potato and onion to the pot, sauté for a minute or two.
  • Then, add the lentils and water and leave to cook on medium heat with the lid closed.
  • When you are sure that lentils and vegetables are completely soft and cooked (about 30 minutes), blend the soup using the immersion hand blender until smooth. If necessary, reduce the density by adding extra water. If you don't have a hand blender, you can cook little more and whisk.
  • Add salt and spices and cook for another few minutes.

Topping sauce

  • Grab a saucepan, add oil and butter.
  • When hot enough, add chili pepper flakes. Cook 1-2 mins.
  • Serve with a quarter lemon.
Keyword legume, plain, traditional
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