Turkish Red Lentil Soup with Lemon and Cumin Recipe
A warming, thick red lentil soup with a pronounced aroma of cumin and lemon. In Turkey, soups like this are often served as the first meal of the day in small roadside diners, because they are filling and give long-lasting energy. The flavors are a bit reminiscent of Middle Eastern lentil dishes, but the addition of lemon makes the whole thing lighter and fresher.
This soup combines the comforting creaminess of red lentils with the bright freshness of lemon and the warmth of cumin, creating a dish that is both hearty and light. It’s inspired by traditional Turkish roadside eateries, where such soups are a staple breakfast for people who need something filling yet easy to digest.
Chef's tips
Rinse the lentils thoroughly – this helps the soup cook more evenly and reduces foam. Keep the heat moderate when toasting the spices; burning them will make the soup bitter. Adjust the lemon at the very end, because the acidity becomes more pronounced as the soup cools slightly.
How to serve
Serve in warm bowls, drizzled with the nutty butter and topped with plenty of fresh parsley. Add lemon wedges on the side and offer chili flakes or extra paprika for those who like more heat. It pairs well with flatbreads, simple salads with cucumber and tomato, or a bowl of thick yogurt.
Ingredients
- red lentils - 200 g
- carrot - 1 piece
- potatoes - 2 piece
- onion - 1 piece
- garlic - 2 cloves
- vegetable oil - 2 tablespoons
- ground cumin - 1 teaspoon
- paprika powder - 0.5 teaspoons
- vegetable stock - 1.2 l
- lemon - 1 piece
- salt - 1 teaspoon
- black pepper - 0.25 teaspoons
- butter - 1 tablespoon
- parsley finely chopped - 2 tablespoons
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 in a sieve.
- Peel the carrot and potatoes and cut them into small cubes. Finely chop the onion and mince the garlic.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–5 minutes, until it softens and becomes slightly translucent without browning. Add the garlic and cook for about 30 seconds more, stirring.
- Add the cumin and hot paprika, stir quickly and fry for about 20 seconds, until the spices become very fragrant, but do not let them burn.
- Add the carrot, potatoes and rinsed lentils. Stir, then pour in the stock. Bring to a boil, 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.
- Lightly mash the soup with a potato masher or briefly blend with an immersion blender so it is thick but not completely smooth. If it is too thick, add a little hot water.
- Add the salt, pepper and the juice of half a lemon. Stir, taste and, if needed, add more salt or lemon juice until the flavor is distinctly lemony but not as sour as pickles.
- In a small pan melt the butter and heat it over medium heat until it starts to smell slightly nutty but does not brown. Drizzle it over the soup in bowls, sprinkle with chopped parsley and serve immediately.
Storage
Zupa gęstnieje w lodówce, więc przy podgrzewaniu dolej trochę wody lub bulionu i dobrze wymieszaj. Do mrożenia wystudź całkowicie, przelej do pojemnika, zostaw trochę miejsca na rozszerzenie i zamrażaj do 3 miesięcy.
