Turkish Red Lentil Soup
This Turkish-inspired red lentil soup is comforting, hearty and protein-packed. Not only is it easy to make, but it gets ready in just 30 minutes with the help of an Instant Pot. This lentil soup is perfect for cold weather.
My Recipe Vs Traditional Turkish Lentil Soup
- This recipe is Turkish-inspired red lentil soup.
- The traditional version of this recipe uses Aleppo pepper which has a slightly sweet flavor with a touch of heat. For convenience and accessibility, I have used paprika as a substitution.
- Traditional recipe also calls for Tatli biber salcasi (a condiment made from Turkish sweet peppers). It is mixed with oil to make spiced oil topping for this lentil soup. But again, I have substituted this with tomato paste as it’s easily accessible.
❤️ You’ll Love This Red Lentil Soup
Taste & Texture: Smooth, creamy texture soup with mildly spiced, deep flavors from lentils, veggies, and spices.
- Quick & Easy: With readily available ingredients and straightforward steps, this soup is very easy to prepare.
- Instant pot: The use of instant pot speeds up the lentil cooking process and soup gets ready in just 30 minutes.
- Perfect for All Occasions: Serve it as a starter at a dinner party or as a main dish for a family meal; its versatility suits any setting.
🧾 Ingredient Notes
- Red Lentils (masoor dal): Red lentils offer a mildly sweet and earthy flavor and have a creamy texture when cooked. Being a rich source of protein, they also add a nutritional punch to the soup.
- Olive Oil: Preferred for its rich flavor, but you can use any neutral oil.
- White Onion, Carrot, Celery, and Garlic: These vegetables form the base of the soup, adding depth of flavor.
- Potato: Adds thickness and creaminess to the soup’s texture.
- Tomato Paste: Used as a replacement for Turkish sweet pepper paste, it offers richness and a tangy undertone to the soup. When sautéed, tomato paste caramelizes slightly, deepening the soup’s flavor profile.
- Paprika, Cumin, Black Pepper, and Salt: While paprika substitutes for Aleppo pepper, cumin adds a unique warmth and earthiness. Together, they replicate the authentic Turkish aroma and zest. Black pepper also adds a kick, whereas salt balances out the flavors.
- Vegetable Stock: If you are using pre-packaged, try to buy the low-sodium version, so you can control the salt in your dish. I always use better than bouillon vegetable base (which you have to dissolve in warm/hot water). I always keep that handy in the refrigerator.
👩🍳 How To Make Red Lentil Soup In Instant Pot?
Prep: Take red lentils in a bowl and rinse 2-3 times by massaging lightly using fingers or until water is not cloudy anymore. Alternatively, you can rinse the lentils in a colander under running tap water until water runs clear.
Make The Soup:
1, 2) Turn on an instant pot on saute mode. Add olive oil. Once hot, add onion, carrot, celery, garlic, and a pinch of salt. Sauté until onions are softened (about 4-5 minutes).
3, 4) Add tomato paste, salt, pepper, paprika, and cumin. Saute for a minute to awaken the spices. If it’s sticking to the bottom of the liner then add a splash of vegetable stock of water to avoid burning.
5, 6) Add potatoes, rinsed lentils, and vegetable stock. Mix well.
7) Cover the instant pot with a lid, keep the valve in a sealing position, and pressure cook on manual (high pressure) for 8 minutes.
8, 9) Allow natural pressure release (NPR). Once the pin drops, open the lid and then blend into a creamy consistency. Use a hand blender or regular blender.
Make The Topping:
1, 2) In a small pan, mix olive oil, tomato paste, and paprika.
3) Heat on medium heat until the mixture is bubbly. Turn off the heat immediately.
4, 5) To serve: Pour the soup into a bowl, generously drizzle the spiced oil topping, and serve immediately.
💭 Tips For Red Lentil Soup Recipe
- Always rinse the lentils until the water is clear to remove dust or impurities. Clean lentils ensure the soup has a pure flavor.
- When sautéing the tomato paste and spices, monitor them closely to prevent them from burning. This keeps the soup free from any bitter undertones.
- The soup will thicken upon cooling due to the starches from lentils and potatoes. You can add more stock or water to adjust the consistency while reheating.
- Avoid overcooking the topping mixture, as paprika can easily burn, imparting a bitter taste. Taking this extra care ensures a pleasing and fragrant topping for your soup.
🥣 Storage Instructions
- To refrigerate, Store leftovers in an airtight container for up to 4 days.
- To freeze, store the soup in portions in a freezer-safe container for up to 3 months.
- To reheat, thaw in the refrigerator overnight and reheat on the stove. Add extra water or stock to adjust the consistency if needed.
🍽 Serving Ideas
This Turkish lentil soup can be served as an appetizer or as a main.
- Croutons: Add a crunchy contrast with homemade or store-bought croutons for an enhanced eating experience.
- Warm Bread: Perfect for dipping and soaking up the soup. The comforting feel of bread complements the creamy texture of the soup, making each bite wholesome. You can use any type of bread you like.
Check Out More Soup Recipes
Did you try this Turkish inspired red lentil soup recipe? I’d love to hear about it! Leave a review in the comment section below.
Turkish Red Lentil Soup Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Soup:
- 1 cup Red lentils, (masoor dal)
- 2 tablespoons Olive oil
- 1 medium White onion, ~ 1 cup diced
- 1 medium Carrot, ~ ¾ cup diced
- 1 stalk Celery, ~ ½ cup diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 teaspoons Salt
- ½ teaspoon Black pepper powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin powder
- 1 small Potatoes, ~ ¾ cup peeled and cut into ½ inch cubes
- 6 cups Vegetable stock
For Topping:
- 3 tablespoons Olive oil
- 1 tablespoon Tomato paste
- 1 teaspoon Paprika
Instructions
- Prep: Take red lentils in a bowl and rinse 2-3 times by massaging lightly using fingers or until water is not cloudy anymore. Alternatively, you can rinse the lentils in a colander under running tap water until water runs clear.
- To make soup, turn on an instant pot on saute mode. Add olive oil. Once hot, add onion, carrot, celery, garlic, and a pinch of salt. Sauté until onions are softened (about 4-5 minutes).
- Add tomato paste, salt, pepper, paprika, and cumin. Saute for a minute to awaken the spices. If it’s sticking to the bottom of the liner then add a splash of vegetable stock of water to avoid burning.
- Add potatoes, rinsed lentils, and vegetable stock. Mix well.
- Cover the instant pot with a lid, keep the valve in a sealing position, and pressure cook on manual (high pressure) for 8 minutes.
- Allow natural pressure release (NPR). Once the pin drops, open the lid and then blend into a creamy consistency. Use a hand blender or regular blender.
- For the topping, mix olive oil, tomato paste, and paprika in a small pan.
- Heat on medium heat until the mixture is bubbly. Turn off the heat immediately.
- To serve: Pour the soup into a bowl, generously drizzle the spiced oil topping, and serve immediately.
Notes
- When sautéing the tomato paste and spices, monitor them closely to prevent them from burning. This keeps the soup free from any bitter undertones.
- This red lentil soup will thicken upon cooling due to the starches from lentils and potatoes. You can add more stock or water to adjust the consistency while reheating.
- Avoid overcooking the topping mixture, as paprika can easily burn, imparting a bitter taste. Taking this extra care ensures a pleasing and fragrant topping for your soup.
