Smoky Turkish Red Lentil and Tomato Soup with Mint
Red Lentil
Comforting Turkish red lentil soup with tomatoes, smoky paprika and bright mint.
Nutrition (per serving)
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.
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
Instructions
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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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Add the minced garlic, smoked paprika and ground cumin and cook, stirring, for 30 seconds until fragrant.
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Stir in the tomato paste and canned diced tomatoes and cook 2 minutes to deepen the tomato flavor.
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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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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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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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Serve hot with a dollop of plain yogurt, a drizzle of olive oil, chopped fresh mint or parsley and a slice of toasted bread.
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.
