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Turkish Red Lentil Soup

Turkish Red Lentil Soup

Course Soup
Cuisine Turkish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 56 kcal



  • 1 cup Red Lentils
  • 8 cups water
  • 3 tbsp Butter
  • 2 tbsp white flour
  • 2 onions dice cut
  • 2 potatoes dice cut
  • 2 carrots dice cut
  • 1 clove garlic dice cut
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Paprika & Butter Sauce for Topping

  • 2 tbsp Butter
  • 1 tbsp red paprika powder
  • 1 tbsp red paprika


  • 1 lemon wedges cut


  1. Wash the red lentils in a wire mesh strainer and rinse them well and set aside. Put 3 tbsp of butter in a saucepan and melt it. After that add the onions and garlic and saute them 3 minutes. After the onions get softy, add the white flour and saute them about 2 minutes. 

  2. Add the potatoes, carrots, red lentils, salt and black pepper to the saucepan and then pour the 8 cups of water on to the mix. Stir the mix 5 minutes at medium heat and then close the lid and bring to boil. 

  3. Simmer for 20 minutes until the lentils and vegetables are tender. Then insert a hand blender into the saucepan to puree the mix to reach the consistency of you want. And then transfer the soup into a soup bowl.

  4. Meanwhile, in a nonstick skillet melt the 2 tbsp butter and add the red paprika powder and red paprika and cook for 1 minute. 

  5. Ladle the soup into small soup bowls and sprinkle some of the topping sauce mixture into each one. Serve with wedge cut lemon.