Turkish Lentil Soup

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Soups are a must for me during Winter. I just love how warm and comforting they are and usually don’t require that much effort to make! This recipe is packed with delicious spices that will warm you up all Winter long. My dear friend makes this all the time and decided to share her recipe with me, so I’m sharing with you! Yum.



olive oil

1 large yellow onion, chopped

3 small (or 1 large) carrots, diced

2 cloves garlic

1 heaping tablespoon tomato paste

2 teaspoons cumin

1 teaspoon paprika

1/2 teaspoon dried mint

1/2 teaspoon fresh thyme

1/4 teaspoon red pepper flakes

8 cups vegetable broth

1 cup red lentils, picked though, rinsed, and drained 3 times



Paprika Oil:

2 tablespoons olive oil

1 1/2 teaspoons paprika

1/4 teaspoon red pepper flakes



In a pot over medium high heat heat up the olive oil

Add in the chopped onions and carrots with a pinch of salt. Let them cook until translucent, about 1-2 minutes

Add in the minced garlic and cook until fragrant 

Add the tomato paste to the vegetables and stir to coat them evenly with the tomato paste. Cook the mixture, stirring often, for about a minute or so to cook out the raw tomato flavor

Add in all the spices, along with some salt and pepper, and mix to combine. Let the spices bloom and get fragrant, about 30 seconds

Add in the vegetable broth and drained lentils

Let the soup come to a boil and then turn it down to a simmer. Cook for 15 minutes so the lentils are cooked through

While the soup cooks make the oil by heating up the olive oil in a small pan over high heat. Add in the paprika and red pepper flakes. Swirl it around and once you see the paprika bubbling turn it off

To serve- ladle the soup into a bowl, add a big squeeze of fresh lemon, a drizzle of the paprika oil, and a sprinkle of dried mint. Serve with warm pita and you have the best soup ever! Yum.