Turkish Lentil Soup
Turkish Lentil Soup is a stew or soup recipe ready in 25 min. It makes 4 servings, each 260 kcal with 14 g protein. Beginner level, 11 ingredients.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 25 mintotal
- Beginnerlevel
- 260kcal a serving
- 14 gprotein
What is Turkish Lentil Soup
A classic Turkish red lentil soup with onion, carrot and potato, blended smooth and served with lemon and chilli flakes. Often a starter, but filling enough as a meal.
- Stews & soups · Vegetarian
- Knife basics
- Sautéing & stir-fry
- Boiling
- Needs blender
How to make Turkish Lentil Soup
Tips from the cook
- Traditionally made with chicken stock; vegetable stock keeps it vegetarian.
- Use more or less red pepper paste to taste, tomato paste instead, or none at all.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Tastes even better on day 2: make a big pot and keep it in the fridge or freezer.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Turkish Lentil Soup substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Vegetable stock2 options
- Celery-free vegetable stock (check label) 1:1 by volume
- Water + salt + pinch of herbs 1:1
Less depth.
Red pepper paste1 option
- Tomato paste + sweet paprika (+ pinch chilli) 1 tbsp tomato paste + 1/2 tsp paprika per 1 tbsp
No roasted-pepper sweetness.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
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