Turkish Red Lentil and Tomato Soup with Coriander Recipe
A thick, velvety soup made from red lentils and tomatoes, seasoned with cumin and fresh coriander, is an everyday sight in many Turkish homes. It’s often served for lunch or dinner, with lemon for drizzling and a piece of bread. The flavor is a bit like Indian dal, but milder and more tomato-forward.
This soup combines the simplicity of everyday Turkish home cooking with the comfort of a creamy, blended lentil soup. Red lentils cook quickly and break down into a silky texture without any cream, while tomatoes and cumin give it depth and warmth. It’s budget-friendly, naturally thick, and perfect for batch cooking and freezing.
Chef's tips
Rinse the lentils thoroughly—this helps the soup cook more evenly and improves the final texture. If you like a very smooth soup, blend it longer and pass it through a sieve. For extra flavor, lightly toast the cumin and paprika in the oil before adding the vegetables, but be careful not to burn them, as they can turn bitter. Adjust the thickness at the very end with a bit of hot water or stock rather than adding too much liquid at the start.
How to serve
Serve in warm bowls, topped with fresh coriander and a squeeze of lemon juice. Add a spoonful of thick yogurt or a dollop of labneh for extra creaminess. Pair with warm flatbread, pita, or crusty sourdough. A simple side salad of cucumbers, tomatoes, and red onion with lemon and olive oil makes a fresh contrast.
Ingredients
- red lentils - 200 g
- tomatoes (canned) - 400 g
- onion - 1 piece
- carrot - 1 piece
- garlic - 2 cloves
- vegetable or chicken stock - 1 l
- oil - 2 tablespoons
- ground cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- chili flakes - 0.25 teaspoons
- fresh coriander chopped - 3 tablespoons
- lemon - 0.5 piece
- salt
- black pepper freshly ground
Preparation
- Put the lentils into a bowl, cover with cold water, stir with your hand and pour off the cloudy water. Repeat rinsing 2–3 times until the water is almost clear, then drain.
- Peel the onion and finely dice it. Peel the carrot and cut it into small cubes. Peel the garlic and finely chop it or press it through a garlic press.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the carrot and cook for another 3–4 minutes, until it starts to soften. Then add the garlic, cumin, sweet paprika and chili flakes, and stir for about 30 seconds, until the spices become very fragrant.
- Add the drained lentils, the canned tomatoes and pour in the stock. Mix thoroughly, season with 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 have completely broken down and the carrot is tender.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth, or only partially if you prefer a more rustic texture. If needed, add a little water or stock if the soup is too thick.
- Taste and adjust the seasoning with more salt, pepper and a little lemon juice if needed. Serve hot, sprinkled with chopped fresh coriander, with a lemon wedge on the side for extra drizzling.
Storage
Zupa gęstnieje w lodówce, więc przy podgrzewaniu dolej trochę wody lub bulionu. Można ją zamrozić w porcjach na 2–3 miesiące; przed podgrzaniem rozmroź w lodówce przez noc.
