Smoky Turkish Red Lentil and Tomato Soup with Mint
Red Lentil
Comforting Turkish red lentil soup with tomatoes, smoky paprika and bright mint.
This red lentil soup with a tomato twist is the kind of bowl that warms you from the inside out. It balances creamy red lentils and bright tomatoes with a whisper of smoked paprika and lemon — a humble, fragrant dish I turn to when I want something nourishing and full of flavor.
It’s quick to make, pantry-friendly and endlessly forgiving: simmer until the lentils are tender, blitz to your preferred texture, and finish with mint and lemon for a lift. Serve with plain yogurt and crusty bread for a simple, satisfying meal.
Nutrition (per serving)
Directions
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1
Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot and cook until softened, about 6–8 minutes.
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2
Add the minced garlic, smoked paprika and ground cumin and cook, stirring, for 30 seconds until fragrant.
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3
Stir in the tomato paste and canned diced tomatoes and cook 2 minutes to deepen the tomato flavor.
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4
Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, partially covered, until the lentils are very tender, about 20–25 minutes.
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5
Use an immersion blender to puree the soup to your desired consistency (leave some texture if you like it chunky). If using a blender, work in batches and be careful with the hot liquid.
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6
Stir in dried mint and lemon juice, then taste and adjust salt and pepper. If the soup is too thick, thin with a splash of water or broth.
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7
Serve hot with a dollop of plain yogurt, a drizzle of olive oil, chopped fresh mint or parsley and a slice of toasted bread.
Ingredients
- red lentils, rinsed:1 cup
- olive oil:2 tbsp
- yellow onion, finely chopped:1 piece
- garlic cloves, minced:3 pieces
- medium carrot, peeled and diced:1 piece
- canned diced tomatoes:14.5 oz
- tomato paste:1 tbsp
- vegetable broth:4 cups
- smoked paprika:1 tsp
- ground cumin:1 tsp
- dried mint:1 tsp
- salt:1.5 tsp
- black pepper:0.5 tsp
- fresh lemon juice:2 tbsp
- plain yogurt for serving (optional):0.5 cup
- fresh mint or parsley, chopped (for garnish):2 tbsp
- toasted bread, for serving:4 pieces
Tips & Notes
- For extra smokiness, add a pinch more smoked paprika or a small roasted red pepper blended into the soup.
- Adjust thickness by adding hot water or broth a little at a time; red lentils thicken as they cool.
- This soup freezes well—cool completely, transfer to airtight containers, and freeze up to 3 months.
- If you prefer a silkier texture, blend longer; for a rustic feel, pulse briefly and leave some lentils whole.
