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Test Kitchen Approved

Turkish Red Lentil Soup

5.0 star rating 1 Review

Recipe By Laurel Aly-Forest, Savory Spice Shop—Sellwood/Portland, OR

Yields

6 to 8 servings

Recipe By Laurel Aly-Forest, Savory Spice Shop—Sellwood/Portland, OR

This simple yet elegant soup has lovely layers of flavor and highlights the uniquely Mediterranean combination of spearmint and sumac.

Ingredients

Savory Spice ingredients in this recipe

  • California Paprika

    Our California paprika comes from a hybrid pepper indigenous to California. This paprika comes from drying, grinding, and sifting these peppers thr...

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  • Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Tomato Powder

    Made from dehydrated tomatoes, this powder can be made into a paste, sauce, or juice in minutes. No more opening cans of paste to use a portion and...

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  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

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  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Ground Sumac Berries Spice

    Sumac comes from the fruit of a bush indigenous to the Middle East. The bush is actually a member of the cashew family and the fruit is used widely...

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Directions

Heat oil in a large saucepan and saute onion and carrots over low heat until light golden, about 5 min. Stir in paprika, cumin seeds, tomato powder (or paste), red pepper flakes and salt. Cover and cook for another 5 to 7 min. Add lentils and stir everything together so tomato, spices and lentils are thoroughly combined. Add broth (or water), cover and cook until everything is very tender, about 30 to 40 min. (Or use a pressure cooker and cook until very tender.) Use an immersion blender or stand blender to puree the soup into a smooth consistency. (Skip this step if you prefer a chunky soup.) Crumble the mint leaves into the soup. Stir and simmer for 2 to 3 more min. Remove from heat and stir in half of the sumac, saving the rest for garnish. Ladle soup into bowls and serve with lemon wedges and/or a squeeze of lemon juice, fresh mint, plus a generous sprinkle of sumac.