Red lentils cook in just 15 minutes because Turkish cooks remove their hulls, unlike green lentils that need 45.
Turkish Inspired Carrot and Lentil Soup
Dive into a bowl of our Turkish Inspired Carrot and Lentil Soup, where vibrant carrots mingle with hearty red lentils, creating a cozy hug in every spoonful. A splash of zesty lemon and a hint of warming spices elevate this dish, making it the perfect comfort food as we transition to spring. Whip up this nutritious delight in no time and savor the rich flavors that will brighten your day!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
The Story
This Ottoman Empire comfort food got its modern twist during 1960s Ankara when Turkish diplomats' wives, hosting international dinner parties, discovered that blending traditional Anatolian red lentils with European carrot purée techniques created something that impressed both visiting French ambassadors and homesick Turkish grandmothers—proving that culinary diplomacy works better than actual diplomacy.
Regional Twist
In Istanbul's Beyoğlu district, they char the red peppers over open flame first, then fold in pomegranate molasses with the lemon juice for that sweet-tart punch that makes tourists weep.
📝 Ingredients
Shopping List
- 400 g carrots
- chilli flakes (to taste)
- 1 lemon
- 1 cup mint
- 60 g red lentils
- 20 g toasted and flaked almonds
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- garlic (to taste)
- olive oil (to taste)
- onion (to taste)
- red peppers (to taste)
- salt and pepper (to taste)
- smoked paprika (to taste)
- 800 ml stock or water
👨🍳 Instructions
- 1
Warm 2 tbsp of olive oil in a large saucepan and gently fry the onion, peppers, and carrots together for 10 minutes until starting to soften.
- 2
Add the garlic, smoked paprika, cumin, and red lentils to the pan, and cook for a further 2 minutes.
- 3
Add the stock or water, bring to a simmer, and season with salt and pepper. Cook gently for 25 minutes, or until everything is cooked and softened.
- 4
Blend the soup until completely smooth. Thin with a little more water if it seems too thick. Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
- 5
Serve and garnish with toasted almonds, chilli flakes, and freshly chopped mint.
💡 Pro Tips
- ✓Toast whole cumin seeds for 30-45 seconds until fragrant, then grind fresh rather than using pre-ground cumin - this releases volatile oils that are 3-4x more potent than stale ground spices.technique30-45 seconds
- ✓Cut carrots into uniform 1-inch pieces to ensure even cooking in exactly 25 minutes - larger pieces will remain firm while smaller ones turn mushy and create texture inconsistencies.technique1-inch pieces
- ✓Rinse red lentils in cold water until water runs clear before adding to remove excess starch that can make the soup gluey and prevent proper blending texture.ingredient
- ✓Bloom the paprika and cumin in the oil for exactly 2 minutes at medium heat to activate fat-soluble flavor compounds without burning - temperatures above 300°F will turn spices bitter.timing2 minutes, 300°F max
- ✓Add lemon juice only after blending and off heat because acids can cause proteins in lentils to tighten and create a grainy texture when heated above 180°F.timing180°F max
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Red lentils cook in just 15 minutes because Turkish cooks remove their hulls, unlike green lentils that need 45.
Turkish Inspired Carrot and Lentil Soup
Dive into a bowl of our Turkish Inspired Carrot and Lentil Soup, where vibrant carrots mingle with hearty red lentils, creating a cozy hug in every spoonful. A splash of zesty lemon and a hint of warming spices elevate this dish, making it the perfect comfort food as we transition to spring. Whip up this nutritious delight in no time and savor the rich flavors that will brighten your day!
The Story
This Ottoman Empire comfort food got its modern twist during 1960s Ankara when Turkish diplomats' wives, hosting international dinner parties, discovered that blending traditional Anatolian red lentils with European carrot purée techniques created something that impressed both visiting French ambassadors and homesick Turkish grandmothers—proving that culinary diplomacy works better than actual diplomacy.
Regional Twist
In Istanbul's Beyoğlu district, they char the red peppers over open flame first, then fold in pomegranate molasses with the lemon juice for that sweet-tart punch that makes tourists weep.
📝 Ingredients
Shopping List
- 400 g carrots
- chilli flakes (to taste)
- 1 lemon
- 1 cup mint
- 60 g red lentils
- 20 g toasted and flaked almonds
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- garlic (to taste)
- olive oil (to taste)
- onion (to taste)
- red peppers (to taste)
- salt and pepper (to taste)
- smoked paprika (to taste)
- 800 ml stock or water
👨🍳 Instructions
- 1
Warm 2 tbsp of olive oil in a large saucepan and gently fry the onion, peppers, and carrots together for 10 minutes until starting to soften.
- 2
Add the garlic, smoked paprika, cumin, and red lentils to the pan, and cook for a further 2 minutes.
- 3
Add the stock or water, bring to a simmer, and season with salt and pepper. Cook gently for 25 minutes, or until everything is cooked and softened.
- 4
Blend the soup until completely smooth. Thin with a little more water if it seems too thick. Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
- 5
Serve and garnish with toasted almonds, chilli flakes, and freshly chopped mint.
💡 Pro Tips
- ✓Toast whole cumin seeds for 30-45 seconds until fragrant, then grind fresh rather than using pre-ground cumin - this releases volatile oils that are 3-4x more potent than stale ground spices.technique30-45 seconds
- ✓Cut carrots into uniform 1-inch pieces to ensure even cooking in exactly 25 minutes - larger pieces will remain firm while smaller ones turn mushy and create texture inconsistencies.technique1-inch pieces
- ✓Rinse red lentils in cold water until water runs clear before adding to remove excess starch that can make the soup gluey and prevent proper blending texture.ingredient
- ✓Bloom the paprika and cumin in the oil for exactly 2 minutes at medium heat to activate fat-soluble flavor compounds without burning - temperatures above 300°F will turn spices bitter.timing2 minutes, 300°F max
- ✓Add lemon juice only after blending and off heat because acids can cause proteins in lentils to tighten and create a grainy texture when heated above 180°F.timing180°F max