Turkish Red Lentil Soup

Turkish red lentil soup topped with chili oil sauce served in a white bowl, herbs and croutons on the side.

5 from 2 reviews

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




  • 1 cup red lentils
  • 1 onion, diced
  • 1 clove garlic
  • 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, garlic, 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 sauce, 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.


When reheating the soup, you might have to add in some hot water because you will see it is thicker.


Keywords: Turkish red lentil soup, lemon lentil soup, spicy red lentil soup