Red Lentil Turkish Soup with Spiced Garlic Oil Recipe
This Red Lentil Turkish Soup is a comforting and hearty dish featuring tender red lentils, aromatic spices, and a bright lemon finish. The soup is simmered with vegetables and spices, then blended to a creamy texture and topped with a fragrant garlic and Aleppo pepper oil. Perfect as a warming starter or light meal, it brings authentic Turkish flavors to your table with an easy stovetop cooking method.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
For the Soup:
- 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
For the Chili and Garlic Oil Garnish:
- 1 garlic clove (thinly sliced)
- 1 tsp Aleppo pepper
- 3 tbsp extra virgin olive oil
Instructions
- Sauté the Vegetables: In a large Dutch oven or cooking pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the diced onion, minced garlic, chopped carrots, and diced potato. Season with kosher salt and cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 5 to 7 minutes. This step builds the foundational flavor.
- Add Tomato Paste, Spices, Broth, and Lentils: Stir in the tomato paste, coating the sautéed vegetables evenly. Add cumin, coriander, and Aleppo pepper, stirring to combine. Pour in 6 cups of vegetable broth, add the red lentils, and mix everything together. Bring the mixture to a rolling boil and cook for 4 to 5 minutes to start melding flavors.
- Simmer the Soup: Reduce the heat to low and partially cover the pot, leaving a small opening for steam. Let the soup simmer gently for 15 to 20 minutes, or until the lentils and vegetables are soft and tender. Stir occasionally to prevent sticking. Add more vegetable broth if the soup thickens too much, about 1/2 to 1 cup.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, allowing steam to escape. Blending gives the soup a rich, velvety texture that enhances the overall experience.
- Prepare Spiced Oil Topping: In a small skillet, warm the extra virgin olive oil over medium heat. Add the thinly sliced garlic and Aleppo pepper, cooking for 1 to 2 minutes until the garlic turns golden brown and the oil brightens from the pepper. Remove immediately from heat to prevent burning.
- Finish and Serve: Drizzle the spiced garlic oil over the blended soup. Serve with lemon wedges on the side for squeezing over each bowl, adding a fresh zing that brightens the rich lentil flavor. Enjoy your warm bowl of authentic Turkish red lentil soup!
Notes
- For a smoother soup, use an immersion blender directly in the pot to avoid transfers and heat loss.
- Aleppo pepper adds a mild heat and complexity; substitute with paprika and a pinch of cayenne if unavailable.
- Adjust the thickness by adding more broth or simmering longer for a thicker consistency.
- Serve with crusty bread or toasted pita for a hearty meal.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
Keywords: Turkish soup, red lentil soup, vegetarian soup, healthy soup, stovetop soup, lentil recipes, comfort food, Aleppo pepper soup, garlic oil garnish
