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Soups

Red Lentil Soup

A silky, golden Turkish-style red lentil soup with onion, carrot, cumin and paprika, brightened with lemon and finished with a drizzle of sizzling chili butter.

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Red lentil soup in a white enamel bowl topped with chili flakes
Photo: Homemade Lentil Soup - Lavash 2025-02-10 by Andy Li, CC0, via Wikimedia Commons

This is the kind of soup you can make from the pantry on a cold evening and feel instantly better. Red lentils cook down in about 20 minutes, thickening the soup naturally, and a quick blend turns it silky smooth without any cream. A squeeze of lemon at the end and a drizzle of butter sizzled with paprika and chili flakes make it taste like it came from a Turkish lokanta.

Why red lentils?

Red lentils are split and hulled, so they cook quickly and break down completely. That makes them perfect for smooth, creamy soups. Green and brown lentils keep their shape and are better for salads and chunky soups.

Tips for the best lentil soup

  • Rinse the lentils. Rinsing removes dust and excess starch, which can make the soup foamy.
  • Add lemon at the end. Acid added too early slows down the lentils' cooking. Squeeze it in once the soup is blended.
  • Don't skip the chili butter. It takes 1 minute and adds a lovely smoky warmth and a pop of color.

What to serve with lentil soup

  • Warm flatbread or crusty bread
  • A fresh tabbouleh or Greek salad
  • Lemon wedges and fresh mint at the table

FAQ

Can I make it vegan?

Yes. Use vegetable broth and make the topping with olive oil instead of butter.

My soup is too thick. What should I do?

Lentil soup thickens as it stands. Stir in hot water or broth a little at a time until it is the consistency you like.

Red Lentil Soup

Print recipe

Prep time
Cook time
Total time
Servings
4
Yield
About 7 cups
Difficulty
Easy
Course
Soup
Cuisine
Turkish

Ingredients

Soup

Chili butter

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 6 to 8 minutes, stirring now and then, until soft.

  2. Add the garlic, tomato paste, cumin and paprika and cook for 1 minute, stirring.

  3. Add the lentils, broth and salt. Bring to a boil, then reduce the heat, partly cover and simmer for 18 to 20 minutes, until the lentils are completely soft and falling apart.

  4. Blend the soup with an immersion blender until smooth, or blend in batches in a regular blender with the lid vented. Stir in the lemon juice and season to taste.

  5. Just before serving, melt the butter in a small pan over medium heat. Add the paprika and Aleppo pepper and swirl for 20 seconds, until it sizzles and turns red.

  6. Ladle the soup into bowls, drizzle with the chili butter and sprinkle with herbs. Serve with lemon wedges.

Notes

  • Aleppo pepper is a mild, fruity chili flake used across Turkey and the Middle East. Regular chili flakes are hotter, so use a little less.

Tips

  • For a slightly chunkier soup, blend only half and stir it back into the pot.

Substitutions

  • Potato: add a small diced potato with the lentils for an even creamier texture.
  • Spices: a pinch of dried mint or a little ground coriander are traditional additions.

Storage and reheating

  • Refrigerate for up to 4 days or freeze for up to 3 months. Thin with water or broth when reheating.
Soups Vegetarian #budget #freezer friendly #gluten free #lentils #pantry meal #turkish inspired

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