Name: Red Lentil Turkish Soup with Spiced Garlic Oil Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 with Spiced Garlic Oil is a comforting and flavorful dish that brings warmth and spice to your table. Smooth, creamy, and filled with subtle spices, it’s perfect for chilly days or when you need a nourishing meal.

Two white bowls with a blue rim are filled with smooth orange soup, each topped with a swirl of olive oil and sprinkled with red chili flakes. A spoon rests inside the bottom bowl. Next to the bowls, three slices of lemon are arranged on a white marbled surface. The soup looks creamy and thick, and the red chili flakes add a touch of texture and color contrast. 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, to taste
1 garlic clove (thinly sliced)
1 tsp Aleppo pepper
3 tbsp extra virgin olive oil

Instructions

Step 1: 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 turn translucent, about 5 to 7 minutes.
Step 2: Stir in the tomato paste to coat 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 bring the mixture to a rolling boil. Cook for 4 to 5 minutes to start melding the flavors.
Step 3: 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).
Step 4: 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.
Step 5: In a small skillet, warm 3 tablespoons of extra virgin olive oil over medium heat. Add the thinly sliced garlic and 1 teaspoon Aleppo pepper, cooking for 1 to 2 minutes until the garlic turns golden brown and the oil brightens in color. Remove immediately from heat to prevent burning.
Step 6: Drizzle the spiced garlic oil over the blended soup. Serve with lemon wedges for squeezing over each bowl to add a fresh zing that brightens the flavors. Enjoy your warm bowl of authentic Turkish red lentil soup!

Tips & Variations

Use freshly ground Aleppo pepper for the best flavor, or substitute with smoked paprika for a milder, smoky twist.
Add a pinch of red pepper flakes to the spiced oil if you prefer a bit more heat.
For a richer soup, stir in a tablespoon of plain yogurt or coconut milk after blending.
If you don’t have a blender, you can leave the soup chunky for a heartier texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The spiced garlic oil can be prepared fresh each time for best flavor, but it can also be refrigerated separately for up to 3 days.

How to Serve

A large black pot filled with smooth, thick orange soup, sprinkled evenly with small red chili flakes on the surface, some forming a spiral pattern. A rustic metal ladle with a wooden handle scoops up some soup and chili flakes, positioned in the top left part of the pot. The pot is set on a white marbled surface that adds a clean and bright contrast to the rich colors of the soup and ladle photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow or green lentils instead of red lentils?

Red lentils cook faster and become creamy when blended, which is ideal for this soup. Yellow lentils can be used similarly, but green lentils hold their shape more and may result in a less smooth texture.

Is this soup vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and olive oil. You can enjoy it as a wholesome plant-based meal.