Why You’ll Love This Recipe
This soup is incredibly easy to make, using simple pantry ingredients like red lentils, onions, and carrots. The addition of mint and lemon juice gives it a unique and refreshing taste, balancing the earthy flavors of the lentils. It’s naturally vegetarian, budget-friendly, and can be made in under an hour.
Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 tablespoons olive oil or butter
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried mint (or 1 tablespoon fresh mint, chopped)
- 5 cups vegetable or chicken broth
- Salt and black pepper, to taste
- 1 tablespoon tomato paste (optional)
- Juice of 1 lemon (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onions and carrots, sautéing until softened (about 5 minutes).
- Add Spices and Lentils: Stir in the cumin, paprika, and dried mint. Add the red lentils and mix well.
- Simmer the Soup: Pour in the broth and bring to a boil. Reduce the heat and let the soup simmer for about 30 minutes, or until the lentils are soft.
- Blend for a Smooth Texture (Optional): Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if you prefer a more textured soup.
- Adjust Seasoning: Add salt and black pepper to taste. If using, stir in the tomato paste for added richness.
- Serve: Ladle the soup into bowls, squeeze fresh lemon juice on top, and garnish with extra mint if desired.
Servings and Timing
- Servings: 4-6
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Variations
- Spicy Version: Add a pinch of red pepper flakes or cayenne for extra heat.
- Creamy Texture: Stir in a little coconut milk or cream for a richer version.
- Different Herbs: Try adding fresh parsley or cilantro instead of mint for a different flavor profile.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, adding extra broth if needed.
FAQs
Can I use green or brown lentils instead of red?
Red lentils cook faster and break down into a creamy texture, but you can use green or brown lentils. Just increase the cooking time by 10-15 minutes.
What is the purpose of mint in this soup?
Mint adds a fresh, slightly cooling contrast to the warm, earthy flavors of the lentils.
Can I make this soup vegan?
Yes! Use vegetable broth instead of chicken broth, and olive oil instead of butter.
How can I thicken the soup?
Let it simmer longer or add a small amount of mashed potatoes or extra lentils for a thicker consistency.
What can I serve with this soup?
Serve with warm crusty bread, pita, or a side of rice for a more filling meal.
Conclusion
Turkish Red Lentil Soup with Mint is a delicious, easy-to-make dish that brings warmth and comfort to any meal. Whether enjoyed as a light starter or a hearty main dish, its rich flavors and creamy texture make it a must-try for soup lovers. Give this recipe a go and enjoy a taste of Turkish cuisine!
