Red lentils soup – a Turkish recipe

Here is another recipe I brought back from a trip: a smooth, creamy  red lentils soup. I used to enjoy it as a starter when I travelled around Turkey, but I prepare it often as a main course at home.

Red lentils do not require soaking nor long cooking time, so this recipe is perfect for people in a rush.Eat ths soup with a squeeze of lemon juice and a hint of dried mint and paprika.

Serves 2 (main course) or 4 (starter)

  • 200g red lentils
  • 1 onion
  • 1 celery branch
  • 2 cloves garlic
  • 1 l broth
  • 25 g ghee or 1,5 tbps oil
  • 2 tablespoons tomato paste
  • 2 tsp sweet paprika
  • 1 tsp cumin
  • 1 lemon
  • dried mint (optional)


  1. Wash the lentils until the water runs clear, drain well.
  2. Chop the onion and garlic. Fry them in a pan, with the ghee or the oil.
  3. When the onions are translucent, add the lentils. Saute 5 minutes, stirring.
  4. Add the broth. Bring to a boil.
  5. Cut the celery into 1 inch pieces. Add the cumin, paprika and tomato paste.
  6. Cover and let simmer for 15 minutes.
  7. Blend until getting a smooth texture.
  8. Poor into bowls, sprinkle with a dried mint leaves and a dash of paprika. Dish out  with a lemon wedges.

Bon appetit!


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