Turkish Red Lentil Soup

Get ready to experience comfort in a bowl with this incredibly aromatic Turkish red lentil soup! This isn’t just any ordinary soup – it’s a velvety, rich blend that’s been perfected over generations in Turkish kitchens, and now it’s ready to warm up yours.

What makes this soup truly special is the infused paprika oil that adds both stunning color and deep, smoky flavor. Combined with the earthiness of red lentils and the perfect blend of Middle Eastern spices, every spoonful tells a story of centuries-old culinary tradition transformed into modern comfort food.

Ingredients

For the Paprika Oil:

• ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided
• 2 Tbsp. sweet paprika

For the Soup Base:

• 2 medium yellow onions, coarsely chopped (2 cups)
• 1 Tbsp. tomato paste
• 1½ cups split red lentils
• 2 medium carrots, coarsely chopped
• 1 medium russet potato, peeled and coarsely chopped

Seasonings:

• 2 tsp. kosher salt, plus more to taste
• 1 tsp. ground cumin
• 1 tsp. dried mint
• 1 tsp. Aleppo pepper (or ¼ tsp. cayenne pepper)
• ½ tsp. freshly ground black pepper
• ½ tsp. dried oregano
• 8 cups vegetable stock, chicken stock, or water

For Serving:

• Torn cilantro and mint leaves
• Lemon wedges
• Warm flatbread

Steps

1. Heat a large pot over medium heat. Add 3 tablespoons oil and paprika, cooking until the paprika sizzles (about 2 minutes). Watch carefully – paprika can burn quickly! Strain through a fine-mesh strainer into a bowl and set aside. The oil should be vibrant red and fragrant.
2. Return pot to medium heat. Add remaining oil and onions, cooking for 20 minutes until deeply golden. Stir occasionally to prevent sticking. The onions should be very soft and caramelized – this builds the soup’s foundation flavor.
3. Add tomato paste and cook for 1 minute to remove raw taste. Add remaining ingredients (lentils through stock). Bring to boil, then reduce to medium heat. Simmer partially covered for 45 minutes. Test lentils and vegetables – they should mash easily against the side of the pot.
4. Using an immersion blender (or working in batches with a regular blender), purée until smooth. For extra-smooth texture, strain through a fine-mesh sieve. Season with salt and Aleppo pepper. The consistency should be like heavy cream – thin with hot water if needed.

Smart Swaps

• Replace potato with 1 medium parsnip for lower carbs
• Use 2 tsp. smoked paprika instead of sweet for deeper flavor
• Substitute 1 Tbsp. harissa for Aleppo pepper for extra heat

Make It Diabetes-Friendly

• Omit potato and add 1 cup cauliflower instead (reduces carbs by 8g per serving)
• Use 2 cups less stock for thicker consistency without starch
• Serve with low-carb flatbread or skip bread entirely
• Consider eating with protein to slow glucose response

Pro Tips

• Rinse lentils until water runs clear to prevent foam
• Don’t skip the paprika oil step – it’s crucial for authentic flavor
• Make double batch and freeze portions for up to 3 months
• Let soup rest 10 minutes before final seasoning for flavors to develop