Turkish Red Lentil Soup Recipe

A bowl of red lentil soup with a drizzle of chili oil and garnished with croutons.

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.

Course Appetizer, Main Course

Cuisine Mediterranean, Turkish

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 265kcal

Author Kanan

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.

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