Name: Red Lentil Turkish Soup with Spiced Garlic Oil Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Turkish
Ingredients: 2 tbsp tomato paste; 2 tbsp olive oil; 1 large lemon (for juice); 6 cups low-sodium vegetable broth; 1 tsp cumin; 1/2 tsp coriander; 1 medium russet potato (diced); 1 tsp Aleppo pepper (freshly ground preferred); 1 medium yellow onion (diced); 2 to 3 carrots (chopped); 2 garlic cloves (minced); 1 cup red lentils; kosher salt, to taste; 1 garlic clove (thinly sliced); 1 tsp Aleppo pepper; 3 tbsp extra virgin olive oil

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Introduction

This Red Lentil Turkish Soup is a comforting and flavorful classic, perfect for chilly days or whenever you need a nourishing meal. Packed with tender lentils, aromatic spices, and finished with a zesty lemon kick, it’s both hearty and refreshing.

A close-up image of a black pot filled with smooth orange soup, topped with a spiral swirl of red chili flakes on the surface. A ladle with a rusty handle is lifting some soup, showing its thick texture and the chili flakes floating on it. The pot sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp tomato paste
2 tbsp olive oil
1 large lemon (for juice)
6 cups low-sodium vegetable broth
1 tsp cumin
1/2 tsp coriander
1 medium russet potato (diced)
1 tsp Aleppo pepper (freshly ground preferred)
1 medium yellow onion (diced)
2 to 3 carrots (chopped)
2 garlic cloves (minced)
1 cup red lentils
Kosher salt
For the chili and garlic oil garnish:

1 garlic clove (thinly sliced)
1 tsp Aleppo pepper
3 tbsp extra virgin olive oil (for drizzling)

Instructions

Step 1: In a large pot, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the diced onion, minced garlic, chopped carrots, and diced potato. Season with a dash of kosher salt. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5 to 7 minutes.
Step 2: Add the tomato paste and toss to coat the vegetables evenly. Sprinkle in the cumin, coriander, and 1 teaspoon Aleppo pepper, stirring well. Pour in 6 cups of vegetable broth and add the red lentils. Stir to combine and bring the soup to a rolling boil for 4 to 5 minutes.
Step 3: Reduce heat to low and partially cover the pot, leaving a small opening. Let the soup simmer for 15 to 20 minutes until the lentils and vegetables are tender. Stir occasionally, adding more broth (about 1/2 to 1 cup) if the soup becomes too thick.
Step 4: Remove the pot from heat and blend the soup with an immersion blender until smooth and creamy. Alternatively, carefully transfer the soup to a blender and puree in batches, allowing steam to escape.
Step 5: In a small skillet, warm 3 tablespoons extra virgin olive oil over medium heat. Add the thinly sliced garlic and 1 teaspoon Aleppo pepper. Cook for 1 to 2 minutes until the garlic is golden and the oil turns bright red. Remove from heat immediately to avoid burning.
Step 6: Pour the spiced oil over the blended soup. Serve with lemon wedges on the side and add a squeeze of fresh lemon juice before serving for extra brightness.

Tips & Variations

Use freshly ground Aleppo pepper for the best flavor, or substitute with mild red chili flakes if unavailable.
For a creamier soup, stir in a splash of coconut milk or cream after blending.
Add a handful of fresh parsley or mint just before serving to brighten the dish.
Adjust the amount of lemon juice to taste—start with less and add more for a perfect balance.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. The soup may thicken after refrigeration; add a splash of vegetable broth or water to loosen it while reheating.

How to Serve

Two white bowls are filled with smooth, orange soup that looks thick and creamy. On the soup's surface in each bowl, there is a swirl of red chili flakes scattered evenly and a drizzle of dark red oil making a circular pattern. One bowl shows a silver spoon resting inside, partially submerged in the soup. Nearby, there are lemon slices placed on the white marbled surface, adding a fresh touch to the scene. The combination of the orange soup, red seasoning, and the white bowls creates a warm and inviting visual. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils work best as they break down quickly and create a smooth texture. Brown or green lentils can be used but may require longer cooking and the soup won’t be as creamy.

Is this soup suitable for freezing?

Yes, this soup freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.