Turkish Red Lentil Soup

About This Recipe

Turkish-style red lentil soup blends lentils, carrot and potato into a smooth, warming bowl. Tomato paste and cumin give depth, while a separate mint-Aleppo oil adds aroma at serving. Lemon brings a fresh contrast.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Immersion blender or blender approved for the liquid temperature
• ✓ Fine sieve

Ingredients

• 260 g red lentils, rinsed
• 160 g onion, diced
• 140 g carrot, diced
• 180 g potato, diced
• 25 ml olive oil
• 20 g tomato paste
• 1 tsp ground cumin
• 1.5 litres vegetable stock
• 3 g dried mint
• 20 ml olive oil for the mint topping
• 1 tsp Aleppo pepper
• Lemon wedges

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

The final mint-and-pepper oil should sizzle gently, not scorch.

Ingredient choices: Use split red lentils and small vegetable pieces for even softening. The topping oil is separate from the oil used in the soup base. Aleppo pepper is generally milder than some chilli flakes, but products vary.

Cooking control: Cook the base until lentils and vegetables are completely tender, then blend safely. Adjust thickness before making the topping. Warm dried mint and pepper briefly in oil without scorching them.

If something goes wrong: Gritty soup needs more cooking or blending. Bitter topping should be remade because burnt mint dominates the bowl. If too thick after standing, loosen with hot stock and reassess seasoning.

Ingredient Substitutions

• ↔ Sweet paprika can replace Aleppo pepper for less heat.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.

Serving & Plating

Serve with a small spoonful of mint oil and lemon wedges. Keep extra topping separate so diners can choose the intensity.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.