Turkish Lentil and Tomato Soup with Rice Recipe
This is a homemade Turkish-style soup where red lentils are combined with tomatoes and a bit of rice to create a thick, creamy one-bowl meal. In Turkey, such soups are often served as a quick lunch or dinner, especially in winter when you need something warming. The flavors are a bit like a cross between tomato soup and a creamy lentil soup.
This soup combines the comforting creaminess of red lentils with the bright acidity of tomatoes and the heartiness of rice, giving you a full, warming meal in one bowl. The cumin and paprika add a distinctly Turkish character, while the squeeze of lemon at the table lifts all the flavors and makes the dish feel fresh despite its richness.
Chef's tips
Rinse the lentils well under cold running water until the water runs almost clear – this helps the soup cook more evenly and reduces foam. If you prefer a very smooth texture, blend the soup completely and then thin it with a bit of extra stock or water. Keep an eye on the bottom of the pot during cooking; lentils and rice can catch easily if the heat is too high or the soup gets too thick.
How to serve
Serve in deep bowls with plenty of chopped parsley and lemon wedges on the side so everyone can adjust the acidity to their taste. A simple green salad or a plate of sliced cucumbers and tomatoes with olive oil and salt makes a nice, light side. Warm flatbread, pita, or crusty bread is perfect for dipping and turning the soup into a complete meal.
Ingredients
- red lentils rinsed in a sieve - 200 g
- rice short-grain or long-grain - 50 g
- chopped canned tomatoes 1 can - 400 g
- vegetable stock can be made from stock cubes - 1 l
- onion medium - 1 piece
- carrot medium - 1 piece
- garlic - 2 cloves
- tomato paste - 1 tablespoon
- sweet paprika powder - 1 teaspoon
- ground cumin for a typical Turkish aroma - 0.5 teaspoons
- butter - 1 tablespoon
- olive oil - 1 tablespoon
- salt to taste
- black pepper to taste
- lemon for serving in wedges - 0.5 pieces
- parsley chopped, for serving - 2 tablespoons
Preparation
- Peel the onion and carrot. Finely dice the onion, and cut the carrot into small cubes or thin half-slices. Finely chop the garlic.
- In a larger pot, heat the olive oil with the butter over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the carrot and fry for another 3–4 minutes, until it softens slightly. Add the garlic, sweet paprika, and cumin, and fry for about 30 seconds, until the spices become very fragrant.
- Add the tomato paste and stir quickly, frying for about 1 more minute so it toasts lightly.
- Add the rinsed lentils and rice, and mix with the vegetables. Pour in the stock and add the canned tomatoes along with their juice. Stir, then season with a pinch of salt and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover the pot with a lid, and cook for 20–25 minutes, until the lentils and rice are very soft and the soup has clearly thickened. Stir from time to time so nothing sticks to the bottom.
- When the soup is ready, you can blend it briefly with an immersion blender, just a few short pulses, so it becomes creamier but still has pieces of vegetables. Taste and adjust the seasoning with salt and pepper if needed.
- Serve the soup hot, sprinkled with chopped parsley, with a lemon wedge on the side. Before eating, squeeze a little lemon juice into the bowl – in Turkey this is a classic addition to lentil soups.
Storage
Zupa gęstnieje w lodówce, więc przy podgrzewaniu dolej trochę wody lub bulionu. Można ją mrozić do 2–3 miesięcy w porcjach, najlepiej w pojemnikach zostawiając miejsce na rozszerzenie.
