Turkish Red Lentil Soup with Roasted Peppers Recipe
This soup combines creamy red lentils with the aroma of roasted peppers for a deep, slightly smoky flavor. In Turkey, lentil soups often appear as weekday lunches because they are cheap, filling, and easy to reheat. Just like Italian minestrone, it’s a dish every household cooks a bit differently, but it always warms you up.
This soup brings together the everyday comfort of Turkish lentil soups with the depth of flavor from homemade roasted peppers. The combination of cumin, paprika, and lemon juice creates a balance of warmth, smokiness, and freshness that feels both homely and a bit restaurant-like. It’s budget-friendly, naturally thick and creamy without cream, and perfect for making ahead.
Chef's tips
Rinse the lentils thoroughly until the water runs almost clear to keep the flavor clean and avoid excess foam while cooking. Watch the spices closely when frying them with the garlic—burnt paprika turns bitter very quickly. If you don’t have time to roast peppers, use good-quality jarred roasted peppers; just drain them well so they don’t dilute the flavor. Adjust the thickness of the soup at the very end, after blending, by adding more hot stock or water as needed.
How to serve
Serve the soup very hot in warmed bowls, topped with chopped parsley and a drizzle of olive oil or a spoonful of thick yogurt. It pairs beautifully with warm flatbread, pita, or crusty sourdough. For a more complete meal, add a side of simple tomato and cucumber salad with lemon and olive oil, and a glass of ayran or plain yogurt on the side.
Ingredients
- red lentils rinsed in a sieve - 200 g
- red bell pepper for roasting - 2 pieces
- carrot medium - 1 piece
- onion medium - 1 piece
- garlic - 2 cloves
- vegetable stock homemade or from a good-quality cube - 1 l
- tomato paste thick - 2 tablespoons
- sweet paprika, ground - 1 teaspoon
- hot paprika, ground or less, to taste - 0.5 teaspoons
- ground cumin - 0.5 teaspoons
- vegetable oil or olive oil - 2 tablespoons
- salt or to taste - 0.75 teaspoons
- black pepper freshly ground - 0.25 teaspoons
- lemon juice added at the end - 1 tablespoon
- parsley chopped, for serving - 2 tablespoons
Preparation
- Wash the peppers, cut them in half, remove the seeds and membranes, and place them skin side up on a baking tray lined with parchment paper. Roast in an oven preheated to 220°C for 15–20 minutes, until the skin is deeply browned and charred in spots.
- Transfer the roasted peppers to a bowl and cover with a plate or foil for 10 minutes so the skin loosens easily. Then peel off the skin and cut the flesh into strips.
- Dice the onion finely, cut the carrot into small cubes, and chop the garlic.
- Heat the oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent. Add the carrot and cook for another 3–4 minutes, stirring.
- Add the garlic, sweet paprika, hot paprika, and cumin. Stir for about 30 seconds, until the spices become very fragrant, but do not let them burn.
- Add the tomato paste and cook for 1 minute, stirring. Then add the rinsed lentils, the chopped roasted peppers, and pour in the stock.
- Bring to a boil, then reduce the heat to low and cook, covered, for 20–25 minutes, until the lentils have completely broken down and the carrot is tender.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth, or only partially if you prefer a more rustic texture. Season with salt, pepper, and lemon juice.
- Serve hot, sprinkled with parsley. If the soup is too thick, add a little hot water or stock.
Storage
Zupa gęstnieje w lodówce, więc przy podgrzewaniu dolej trochę wody lub bulionu. Możesz ją zamrozić w porcjach na 2–3 miesiące, najlepiej w pojemnikach z miejscem na rozszerzenie.
