Turkish Lentil and Carrot Soup with Mint Recipe
A gentler cousin of the well-known Turkish red lentil soup, here enriched with the sweetness of carrot and fresh mint. In Turkish homes, soups like this often appear for dinner because they are light yet filling. The mint added at the end makes the soup both warming and refreshing at the same time.
This soup combines the comforting creaminess of red lentils with the natural sweetness of carrots and the freshness of mint, creating a dish that is both warming and light. It’s inspired by traditional Turkish home cooking, where simple ingredients are transformed into deeply satisfying meals. The final touch of mint and lemon brightens the flavor and makes the soup feel vibrant rather than heavy.
Chef's tips
Use red lentils for the quickest cooking time and the smoothest texture. If your paprika is very intense, add it off the heat so it doesn’t burn and turn bitter. Taste the soup before adding lemon juice – adjust the acidity gradually so it’s pleasantly bright but not sour. If you prefer a richer flavor, replace part of the butter with clarified butter or add a knob of butter just before serving.
How to serve
Serve the soup in warmed bowls, drizzled with melted butter infused with paprika or good-quality olive oil. Add a spoonful of thick natural or Greek yogurt and a sprinkle of dried or finely chopped fresh mint. It pairs well with warm pita, flatbread or crusty sourdough bread, and a simple salad of tomatoes, cucumbers and onions on the side.
Ingredients
- lentils - 200 g
- carrot - 2 pieces
- potatoes - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- vegetable stock - 1.2 l
- butter - 20 g
- oil - 1 tablespoon
- paprika - 1 teaspoon
- mint - 1 teaspoon
- lemon juice - 1 tablespoon
- salt
- black pepper
Preparation
- Rinse the lentils in a sieve under running water until the water is almost clear. Peel the carrot and potato and cut them into small cubes. Peel and finely chop the onion, peel the garlic and chop it or press it through a garlic press.
- In a pot, heat the butter with the oil over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic, carrot and potato. Sauté for 3–4 minutes, stirring, until the vegetables become slightly glossy and start to soften.
- Add the sweet paprika, stir quickly and after about 20 seconds pour in the stock. Add the rinsed lentils, a pinch of salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and cook covered for 20–25 minutes, until the lentils and vegetables are very soft and starting to fall apart. Stir from time to time so the lentils don’t stick to the bottom.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth, or leave some chunks of vegetables if you prefer a more rustic texture. If the soup is too thick, add a little hot water or stock.
- Season the soup with lemon juice, dried mint, salt and pepper to taste. Heat for another 1–2 minutes over low heat, without bringing it to a strong boil so the mint doesn’t lose its aroma.
- Serve hot, optionally drizzled with a little melted butter with paprika or olive oil and sprinkled with a pinch of extra mint.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu może zgęstnieć, więc dolej trochę wody lub bulionu. Do mrożenia wystudź całkowicie i zamroź w porcjach do 3 miesięcy.
