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Turkish Red Lentil Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 3
Calories: 206kcal


For soup:

  • 1 cup red lentil rinsed and drained
  • 4 cup water
  • 2 cup chicken stock
  • Salt to taste
  • Pepper to taste
  • Lemon wedges to serve

For roux:

  • ½ tbsp olive oil
  • ½ tbsp butter
  • 1 tbsp all-purpose flour

For sauce:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ tsp red pepper flakes


  • Put the red lentils with water and chicken stock in a medium pot. Sprinkle some salt and pepper to taste.
  • Half-close the lid and let it boil. When it boils, discard the foamy part on top with a small strainer or a wooden spatula. Then close the lid and reduce the temperature to simmer. When the red lentils are very soft, set aside.
  • Meanwhile, the red lentils are simmering; heat the olive oil and butter in a small pot. Add the flour to the pot and cook them to make the roux. When the bubbles are on top, pour 1 cup of cooked red lentils with water, then mix it. Pour this mixture into the lentils pot and cook them together.
  • Pulse the lentils with a hand blender until it's homogeneous and smooth, then cook for another 10 minutes.
  • Heat the olive oil and butter in another small pot and add the cayenne. Heat for about 30 seconds, then set aside.
  • Ladle the lentil soup to the serving bowl and drizzle the oil and cayenne mixture on top before serving. Serve with lemon wedges.



Calories: 206kcal | Carbohydrates: 21g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 272mg | Potassium: 417mg | Fiber: 5g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 3mg