Turkish Red Lentil and Potato Soup with Cumin Recipe
A thick, homestyle soup made with red lentils and potatoes, seasoned with cumin – something between a cream soup and a stew in a bowl. In Turkey, soups like this are often served in small roadside restaurants, where a bowl of hot soup is the first thing a tired traveler receives. At home, it works perfectly as a warming lunch or dinner on a cooler day.
This soup combines the creaminess of red lentils with the heartiness of potatoes and the warmth of cumin, giving you a comforting, almost stew-like bowl that feels both homely and a bit exotic. It’s inspired by simple Turkish roadside eateries, where a bowl of hot soup is a welcoming ritual for travelers.
Chef's tips
Rinse the lentils well so the soup doesn’t get too foamy while cooking. Keep the heat low once it starts simmering to prevent the lentils from sticking to the bottom. Adjust the amount of chili flakes to your heat tolerance, and don’t skip the lemon at the end – the acidity really brightens the flavors.
How to serve
Serve in deep bowls with warm flatbread or pita, plus extra lemon wedges on the side. A dollop of thick natural or Greek yogurt, a sprinkle of fresh parsley or cilantro, and a drizzle of good olive oil make it feel like a complete meal.
Ingredients
- red lentils - 200 g
- potatoes - 3 pieces
- carrot - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- vegetable stock - 1.2 l
- tomato paste - 1.5 tablespoons
- cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- chili flakes - 0.5 teaspoons
- vegetable oil - 2 tablespoons
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- lemon - 0.5 pieces
Preparation
- Rinse the lentils in a sieve under running water until the water is almost clear.
- Peel the potatoes and carrot and cut them into small cubes. Finely chop the onion and mince the garlic.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the garlic, carrot, and potatoes, and sauté for 3–4 minutes, stirring, until the vegetables are lightly browned.
- Add the cumin, sweet paprika, and chili flakes, and fry for about 30 seconds, until the spices become very fragrant.
- Add the tomato paste, stir, and cook for another minute to let it caramelize slightly.
- Add the rinsed lentils, pour in the stock, and stir. Bring to a boil, then reduce the heat to low and cook, covered, for 20–25 minutes, until the lentils and potatoes are very soft.
- You can lightly blend the soup with an immersion blender, using just a few short pulses so that some of the vegetables break down but there are still visible pieces.
- Season to taste with salt, pepper, and lemon juice. If the soup is too thick, add a little water or more stock.
- Serve hot, drizzled with an extra splash of lemon juice in the bowl if you like a more tangy flavor.
Storage
Zupa gęstnieje w lodówce, więc przy podgrzewaniu dolej trochę wody lub bulionu. Po rozmrożeniu podgrzewaj na małym ogniu, często mieszając, aby się nie przypaliła.
