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Turkish Red Lentil Soup Lemon recipe, served and ready to eat, easy homemade dish
Thomas Baker

Turkish Red Lentil Soup Lemon Warm and Rich Recipe You Need Now

This Turkish Red Lentil Soup Lemon recipe is a velvety and nourishing dish perfect for an easy dinner or a family weeknight dinner. With simple ingredients like red lentils, fresh lemon, and warming spices, this red lentil soup recipe offers a comforting and gluten-free option that everyone will love. A delicious lemon lentil soup option you need to try now!
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Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings: 6 servings
Calories: 282.7
Ingredients Notes

Ingredients
  

  • 5 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced, divided
  • 2 to 3 carrots, peeled and chopped
  • 1 medium russet potato, peeled and small diced or chopped
  • Kosher salt
  • 2 tablespoons tomato paste
  • 6 cups low-sodium vegetable broth
  • 2 teaspoons Aleppo pepper, divided
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 cup red lentils, picked over and rinsed
  • 1 large lemon, cut into wedges

Notes

  • If you don't have an immersion blender, you can use a standard blender or food processor once the soup has cooled to avoid accidents. Serve this soup alongside shish kofta or lahmacun as an appetizer, or enjoy it with piyaz and warm pita for a fulfilling main course. Leftovers keep well in an airtight container in the fridge for up to 5 days and can be frozen in suitable containers for longer storage. For quality Mediterranean ingredients like extra virgin olive oil, spices, lentils, and grains, consider visiting our shop.