Turkish Red Lentil Soup with Mint Recipe- Turkey Special
Turkish Red Lentil Soup with Mint is a soothing and nourishing classic—this creamy lentil soup blends red lentils with aromatic spices and a touch of dried mint aroma, achieving soup that’s both velvety and uplifting. Celebrated as a beloved Turkish comfort food, it’s hearty yet light, making it a perfect starter or satisfying meal during cooler months or whenever you crave homey flavors.
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
Turkish Red Lentil Soup with Mint:
- carrot
- 1 onion
- 1 clove garlic
- 1 stalk celery (optional)
- 1 small potato
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika powder
- 1 tablespoon tomato paste
- 1-2 tablespoons fresh mint leaves (use about 1/2 tablespoon if using dried mint)
- A few stalks (approximately 2-3) of fresh parsley (both leaves and stalks can be used)
- 1 tablespoon homemade vegetable stock powder
- Some chili powder (to taste, if desired for spiciness)
- 1 cup red lentils
- 6 cups water
- Juice of 1 lemon (about 5 tablespoons, plus a little more for serving)
- 1 teaspoon salt
- Black pepper
- Optional for serving: Sumac (provides a lemony note), dried or fresh mint, fresh parsley leaves.
- For paprika butter (or paprika oil): Approximately 2 tablespoons vegan butter or oil mixed with 1/2 to 1 tablespoon paprika powder.
How to Make Turkish Red Lentil Soup with Mint Recipe:
Cut the vegetables (carrot, onion, garlic, and celery, if using) into large pieces, as they will be blended later and do not need to be finely chopped.
Heat olive oil in a pan over medium heat. Sauté the carrot, onion, garlic, and celery (if using) until the onion turns translucent.
Once the vegetables are sautéed, add cumin, paprika powder, tomato paste, mint, parsley (including stalks), and vegetable stock powder. Add chili powder if desired. Stir and cook for 1–2 minutes.
While the vegetables are cooking, rinse the lentils under cold water in a sieve until the water runs clear.
Add the rinsed lentils, water, and chopped potato to the pan. Bring the mixture to a boil.
Reduce the heat and simmer for about 15 minutes, or until the vegetables and lentils are tender.
Season with salt, pepper, and lemon juice.
Blend the soup until smooth. If the soup is too thick, adjust the consistency by adding more water.
Serve the Turkish red lentil soup with lemon wedges and freshly baked soft bread.
Recipe Notes:
Blend for Smooth Texture: Use an immersion blender or countertop blender to achieve silky smooth consistency.
Sauté Aromatics First: Gently cook onions, garlic, and tomato paste in olive oil before adding lentils—they add depth and sweetness.
Adjust Spice Level: For extra warmth, include a pinch of paprika, cumin, or cayenne. Tailor to your taste.
Add Lemon Brightness: A squeeze of fresh lemon juice at the end enhances flavor and cuts through richness.
Serve Warm with Garnish: Top with a drizzle of olive oil or paprika oil and optional fresh mint or parsley for visual and flavor contrast.
