Turkish Lentil and Spinach Soup Recipe
This soup combines red lentils and fresh spinach into a thick, homestyle bowl full of vegetables. In Turkey, similar soups are often served as a light weekday lunch because they are filling but not heavy. The flavors are a bit like a mix between a lentil cream soup and a delicate vegetable stew.
A simple, everyday-style Turkish soup that uses pantry staples like red lentils and canned tomatoes, yet delivers a rich, comforting flavor. The combination of cumin, hot paprika, and lemon juice gives it a distinctive Middle Eastern character while still being easy to prepare on a busy day.
Chef's tips
Rinse the lentils thoroughly so the soup stays bright and doesn’t get too cloudy. If your stock is salty, add salt at the very end to avoid oversalting. For extra depth of flavor, you can briefly toast the cumin in a dry pan before adding it to the pot.
How to serve
Serve with warm flatbread, pita, or crusty sourdough. A simple tomato and cucumber salad with lemon and olive oil pairs nicely. For a more Turkish-style touch, sprinkle the soup with dried mint or Aleppo pepper before serving.
Ingredients
- red lentils dry - 200 g
- spinach fresh or frozen, leaves - 150 g
- carrot medium - 1 piece
- onion medium - 1 piece
- garlic - 2 cloves
- canned tomatoes chopped - 200 g
- vegetable stock or chicken stock - 1 l
- vegetable oil - 2 tablespoons
- ground cumin - 1 teaspoon
- hot paprika, ground or chili flakes - 0.5 teaspoons
- salt to taste
- black pepper to taste
- lemon juice for serving - 1 tablespoon
- thick plain yogurt optional, for serving - 4 tablespoons
Preparation
- Rinse the lentils in a sieve under running water until the water is almost clear. Peel the carrot and cut it into small cubes. Peel and finely chop the onion. Peel the garlic and chop it or press it through a garlic press. Rinse the spinach, remove the thicker stalks, and chop into smaller pieces if the leaves are large.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent. Add the carrot and cook for another 3–4 minutes until it starts to soften.
- Add the garlic, cumin, and hot paprika. Fry for about 30–40 seconds, stirring, until the spices become very fragrant, but do not let them burn.
- Add the rinsed lentils, pour in the stock, and add the canned tomatoes. Stir, bring to a boil, then reduce the heat to low, cover the pot, and cook for 20 minutes, until the lentils break down and become soft.
- After 20 minutes, add the chopped spinach, stir, and cook for another 5–7 minutes, until the leaves soften and reduce in volume. If using frozen spinach, add it straight from the freezer and cook until it is completely thawed and combined with the soup.
- Season the soup with salt, pepper, and lemon juice. If you prefer a smoother texture, you can briefly blend the soup with an immersion blender, leaving some vegetable pieces.
- Serve the hot soup in bowls with a dollop of thick yogurt on top and an extra pinch of hot paprika or pepper if you like it spicier.
Storage
Zupa gęstnieje w lodówce, więc przy podgrzewaniu dolej trochę wody lub bulionu. Możesz ją zamrozić bez dodatku jogurtu do 3 miesięcy, rozmrażając powoli w lodówce i potem podgrzewając na małym ogniu.
