Recipe & Video Turkish Lentil Soup

Hungry Man

Senior Member
7 Jul 2020
Local time
12:24 AM

Turkish Lentil Soup​


  • 1 cup red or yellow lentils
  • 1 onion (diced)
  • 1 carrot (diced)
  • 1 potato (diced)
  • 2 tbsp butter
  • 1 tbsp flour
  • 3 tbsp olive oil
  • 1 tsp turmeric (optional)
  • 2 bay leaves
  • 2 tsp salt
  • 1 liter hot water
  • 1 cup stock (meat or vegetable)
  • Lemon, paprika powder and olive oil to serve
  • Wash the lentils thoroughly until the water is completely clear. Drain and set aside
  • In a large pot heat up 2 tbsp olive oil and start cooking the chopped onions until slightly brown
  • Add the carrots and the bay leaves and continue cooking for 3-4 minutes
  • Peel and thinly slice the potatoes and add to the pan and cook for 1-2 minutes while stirring
  • Add the lentils and cook for 4-5 minutes
  • Turn the stove to low heat and prepare 1 liter of hot water in a kettle
  • Make a well in the middle and add the butter.
  • Let the butter melt on the bottom of the pan and add the flour and cook until incorporated into the butter.
  • Cook and stir for 1 minute
  • As soon as the flour is incorporated, add the hot water and the stock and give it a good stir
  • Season with salt and add the turmeric
  • Cover the lid and let it cook for 10 minutes
  • With an immersion blender, process and blend the soup into a fine puree.
  • At this step, add additional hot water if the consistency is too thick
  • In a small pan, heat up 1 tbsp olive oil and add the paprika powder
  • Stir and the paprika for 1 minute to extract the color into the oil
  • Serve the soup and drizzle paprika oil to taste
  • Garnish with lemon and serve
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