- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 1 tbsp
- 2 tbsp
- 1 ¼ l
- 1 ½ tsp
- ½ tsp
- 1 tsp
- 1 tsp
- 30 g
Process
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Rinse the red lentils in a colander under cold running water until the water runs clear, about 1 minute. Drain well.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot and potato and cook, stirring occasionally, for 5 minutes until the onion is soft and translucent.
Stir in the tomato paste and ground cumin and cook for 1 minute until the paste darkens slightly and smells sweet.
Add the drained red lentils, vegetable broth, salt and black pepper. Bring to a boil, then reduce the heat to low, cover and simmer for 25 minutes until the lentils and vegetables are completely soft and falling apart.
Remove the pot from the heat. Blend the soup with an immersion blender until completely smooth. If it is too thick, stir in 50–100 ml hot water until it pours like heavy cream.
For the mint butter, melt the butter in a small pan over low heat. Add the dried mint and swirl for 30 seconds until fragrant, then remove from the heat.
Ladle the soup into bowls, drizzle with the mint butter and serve with lemon wedges to squeeze in at the table.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the lentils: they must be completely broken down before blending, otherwise the soup stays gritty. Simmer until a lentil mashes instantly against the side of the pot with a spoon.
- Do not skip rinsing the lentils. Unrinsed red lentils release starch that makes the soup gluey rather than silky.
- Blend longer than feels necessary, at least 60 seconds, for the classic velvety mercimek texture. If you only have a countertop blender, fill it no more than halfway and vent the lid with a towel.
- The soup thickens a lot as it cools. Keep a kettle of hot water nearby and loosen with a splash before serving or reheating.
Substitutions
- vegetable broth→water plus 1 extra tsp salt
- butter→olive oil for a dairy-free mint drizzle
- red lentils→yellow split lentils (increase simmering time by 10 minutes)
- dried mint→fresh mint leaves, finely chopped, added off the heat
Storage & reheating
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 4 days. It freezes well for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over low heat, stirring in hot water a tablespoon at a time until it reaches a pourable consistency. Do not boil hard after reheating or the texture turns grainy. Keep the mint butter separate and add it fresh after reheating.
FAQ
The questions we get asked most
Why is my red lentil soup gritty instead of smooth?
The lentils and vegetables were not cooked long enough before blending. Red lentils need a full 25 minutes of simmering until they collapse completely; if a lentil still holds its shape, keep cooking. Blend for a full minute after that, and the soup will turn silky.
Can I make Turkish red lentil soup ahead of time?
Yes, it keeps beautifully. Make it up to 3 days ahead and refrigerate; the flavor actually improves overnight. Reheat over low heat with a splash of hot water, since the soup sets into a thick paste when cold. Add the mint butter only after reheating.
How do I fix red lentil soup that is too thick?
Stir in hot water or broth a few tablespoons at a time until it pours like heavy cream. The soup thickens as it sits and after chilling, so always loosen it before serving. Avoid adding cold water, which can make the texture grainy.
Can I freeze red lentil soup?
Yes, it freezes very well for up to 3 months. Cool it completely, portion into airtight containers, and leave 2 cm of headspace. Thaw overnight in the fridge and reheat gently on the stovetop, adding hot water to thin it back to the right consistency.
What can I use instead of butter for the mint drizzle?
Warm olive oil works well for a dairy-free version. Heat 2 tablespoons of olive oil over low heat, add the dried mint, and swirl for 30 seconds until fragrant. The flavor is slightly different but still gives that classic minty finish.
Is red lentil soup supposed to be served with lemon?
Yes, lemon is traditional and important. The acidity brightens the earthy lentils and balances the mint butter. Serve wedges on the side and squeeze in at the table, tasting as you go; most people use about a quarter lemon per bowl.
Can I use brown or green lentils instead of red?
Red lentils are best because they break down into a smooth puree. Brown or green lentils stay firm and give a chunky, less silky soup. If you only have yellow split lentils, they work well but need about 10 extra minutes of simmering.
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