Turkish Lentil Soup

Turkish Lentil Soup is a stew or soup recipe ready in 25 min. It makes 4 servings, each 260 kcal with 14 g protein. Beginner level, 11 ingredients.

Recipe by @bitesofberi, adapted and measured by Cookpath.

  • 25 mintotal
  • Beginnerlevel
  • 260kcal a serving
  • 14 gprotein
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Turkish Lentil Soup

What is Turkish Lentil Soup

A classic Turkish red lentil soup with onion, carrot and potato, blended smooth and served with lemon and chilli flakes. Often a starter, but filling enough as a meal.

More:Low-calorie meals

How to make Turkish Lentil Soup

Tips from the cook

  • Traditionally made with chicken stock; vegetable stock keeps it vegetarian.
  • Use more or less red pepper paste to taste, tomato paste instead, or none at all.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Tuscan Butter Salmon35 min · 780 kcalPistachio Crusted Salmon30 min · 670 kcalGreek Salad15 min · 500 kcalHot Honey Garlic Bread2 h · 330 kcal

Meal prep and storage

Tastes even better on day 2: make a big pot and keep it in the fridge or freezer.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Turkish Lentil Soup substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Onion2 options
  • Leek, white and light-green part 1:1 by volume

    Still an allium; raw dishes.

  • Fennel bulb, finely diced 1:1 by volume

    Sweet aniseed note; raw dishes.

Vegetable stock2 options
  • Celery-free vegetable stock (check label) 1:1 by volume
  • Water + salt + pinch of herbs 1:1

    Less depth.

Red pepper paste1 option
  • Tomato paste + sweet paprika (+ pinch chilli) 1 tbsp tomato paste + 1/2 tsp paprika per 1 tbsp

    No roasted-pepper sweetness.

Chilli flakes2 options
  • Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
  • Sweet paprika for colour same amount

    No heat.

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