Turkish Red Lentil Soup
A comforting and flavorful soup made with red lentils, aromatic vegetables, and finished with a smoky paprika oil.
Ingredients
For the Soup
- 2 tablespoons olive oil (for sautéing)
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 1 medium Russet potato, peeled and diced
- 2 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon paprika (plus 1½ tablespoons for the oil)
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne or Aleppo pepper (use less for milder soup)
- 5 cups vegetable broth or chicken broth (see notes)
- 1 cup red lentils, rinsed and picked over
- 1 teaspoon dried mint
- 1 medium lemon, sliced into wedges (for serving)
For the Paprika Oil
- 3 tablespoons neutral oil or butter (canola or safflower)
- 1½ tablespoons paprika
Instructions
Sauté
- Warm 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat.
- Add the diced onion. Cook about 4 minutes, stirring occasionally, until translucent and fragrant.
- Stir in the diced carrots and potatoes. Cook another 4 minutes to begin softening the vegetables.
- Add the sliced garlic and stir for 30 seconds until fragrant, taking care not to let it burn.
Simmer
- Mix in tomato paste, ground cumin, kosher salt, paprika, oregano, black pepper, and cayenne (or Aleppo). Stir for 30 seconds to toast the spices and deepen flavor.
- Pour a splash of broth into the pot and scrape the bottom to loosen any browned bits.
- Add the remaining broth and the rinsed red lentils. Stir to combine.
- Raise the heat to bring the soup to a gentle boil. Reduce heat to low and simmer gently, uncovered, for 30 minutes, stirring occasionally.
Finish
- Remove the pot from heat and stir in dried mint.
- Use an immersion blender to puree until smooth and creamy or blend in batches in a stand blender.
- For the paprika oil, warm neutral oil or butter over low heat in a small saucepan, stir in paprika, then remove from heat and keep stirring for about 30 seconds.
- Ladle the soup into bowls, garnish with lemon wedges, and drizzle the warm paprika oil on top. Serve warm.
Notes
Store cooled soup in an airtight container for up to 4 days in the refrigerator. Freeze in portion-sized containers for up to 3 months. For a vegan option, use vegetable broth and neutral oil instead of butter.