Turkish Lentil Soup with Root Vegetables Recipe
A warming soup inspired by Turkish home cooking, where lentils often end up in the pot together with whatever is currently in the fridge. Carrot, celeriac and parsley root add sweetness and depth, while the spices give it character. It’s perfect for cooler days as a full, satisfying meal served with a slice of bread.
This soup combines the simplicity of everyday Turkish home cooking with the natural sweetness of root vegetables and the richness of red lentils. It is quick to prepare, uses basic pantry ingredients and delivers a deeply comforting, aromatic meal in one pot.
Chef's tips
Rinse the lentils thoroughly until the water runs almost clear – this helps the soup cook more evenly and reduces foam. Sautéing the tomato paste briefly is key: it deepens the flavour and adds a subtle roasted note. Adjust the amount of hot paprika to your heat tolerance and always taste at the end, as the flavours of cumin and paprika intensify while the soup simmers.
How to serve
Serve in deep bowls with plenty of fresh parsley on top and lemon wedges on the side. Offer crusty bread, pita or flatbread for dipping. For a more substantial meal, add a dollop of thick yogurt or a spoonful of cooked grains such as bulgur or rice to each bowl.
Ingredients
- red lentils rinsed in a sieve - 200 g
- carrot medium - 2 piece
- parsley root medium - 1 piece
- celeriac small piece, about 80 g - 0.25 piece
- potatoes medium - 2 piece
- onion medium - 1 piece
- garlic - 2 cloves
- tomato paste - 1 tablespoon
- butter - 1 tablespoon
- olive oil - 1 tablespoon
- ground cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- hot paprika or less, to taste - 0.25 teaspoons
- vegetable stock can be made from a stock cube - 1.2 l
- salt to taste
- black pepper to taste
- lemon for serving, in wedges - 0.5 piece
- parsley leaves chopped, for sprinkling - 2 tablespoons
Preparation
- Peel the carrot, parsley root, celeriac and potatoes, then cut them into small cubes. Finely chop the onion and mince the garlic.
- Heat the butter with the olive oil in a large pot. Add the onion and sauté for 3–4 minutes over medium heat, until it softens and becomes slightly translucent.
- Add the carrot, parsley root, celeriac and potatoes. Sauté for 5 minutes, stirring occasionally, until the vegetables are lightly browned.
- Add the garlic and fry for about 30 seconds, until fragrant. Add the cumin, sweet paprika and hot paprika, and stir.
- Add the tomato paste and fry for 1 minute, stirring so it caramelises slightly.
- Add the rinsed lentils and pour in the stock. Stir and bring to a boil.
- Reduce the heat to medium, cover the pot and cook for 20–25 minutes, until the lentils and vegetables are very soft and the soup has thickened slightly. Add a little water if needed.
- Season the soup with salt and pepper. If you prefer a smoother texture, blend part of the soup with an immersion blender until creamy and mix it back into the pot.
- Serve hot, sprinkled with chopped parsley, with a lemon wedge on the side so everyone can squeeze some juice into their bowl to taste.
Storage
Zupa gęstnieje w lodówce, więc przy podgrzewaniu dolej trochę wody lub bulionu. Po ostudzeniu możesz ją porcjować i zamrozić do 3 miesięcy.
