Turkish Red Lentil Soup

Turkish Red Lentil Soup is super easy to make and perfect on cold days to warm you up. One of the best vegan soups because it is super filling and full of flavors. 

5 from 2 reviews

Spicy red lentil soup with potato, onion and carrot flavors.




  • 1 cup red lentils
  • 1 onion, diced
  • 1 carrot, chopped
  • 1 potato, chopped
  • 1 tsp red pepper flakes
  • 1 tsp cumin
  • 1 tsp black pepper
  • 2 teaspoons dried mint
  • Salt to taste
  • 6 cups water
  • 1 tablespoon lemon juice


  • 2 tablespoons olive oil
  • 1 teaspoon sweet chili powder or flakes
  • 1 teaspoon dried mint


  1. Combine lentils, onion, carrot, potato and spices in a large pot. Pour water over them. Cook it uncovered until it boils over medium high heat.
  2. Bring the heat to medium low and let it simmer stirring occasionally until everything is tender.
  3. Blend it until smooth using a hand blender. Put it back over the lowest heat, add in lemon juice and simmer for about 5 minutes.
  4. For the olive oil drizzle, heat olive oil in a sauce pan. Add in chili powder and dried mint, stir once or twice and remove from the heat.
  5. Serve the soup hot in bowls with a drizzle of the spicy olive oil. You can garnish it with herbs.


In the original recipe there was an optional step:

Melt 1 and 1/2 tablespoons butter in a sauce pan and cook 1 tablespoon flour in it over the lowest heat until it gets brown. Transfer it into the pot when the soup is simmering and stir well.

This gives a nice subtle smoky and buttery flavor but it’s completely optional. I mostly skip it because I’m mostly in a hurry and don’t want another step when cooking or baking. The soup is still so tasty without that flour addition.