Turkish red lentil soup recipe for six
Recipe shopping list — copy the items into Valedo.
This smooth lentil soup makes six portions and gets its citrus finish from lemon. It is a pantry-friendly vegetarian main or starter.
Ingredients
Olive oil
2 tablespoons
Yellow onion
1 large
Carrots
2
Yukon Gold potato
1 medium
Garlic cloves
3
Red lentils
1 1/2 cups
Vegetable broth
7 cups
Tomato paste
2 tablespoons
Ground cumin
1 1/2 teaspoons
Sweet paprika
1 teaspoon
Dried mint
1 teaspoon
Kosher salt
1 1/2 teaspoons
Black pepper
1/2 teaspoon
Lemons
2
Aleppo pepper
1 teaspoon
How to make it
- Sauté onion, carrots, potato, and garlic in olive oil until fragrant. 2. Add tomato paste, cumin, paprika, and dried mint; cook for 1 minute. 3. Add lentils, broth, salt, and pepper. 4. Simmer until the lentils and vegetables are very tender, about 25 minutes. 5. Blend until smooth, adding water if needed. 6. Serve with lemon wedges and Aleppo pepper.
Who this list is for
This list is for home cooks planning to make Turkish red lentil soup for six people. It fits those who want a vegetarian soup that is filling, citrusy, and pantry-friendly. If you’re feeding a group or want easy leftovers, this recipe gives you the right quantities and avoids guesswork.
How to use this list
Start by checking your pantry and fridge for any of the listed items. You’ll need olive oil, a large yellow onion, two carrots, one Yukon Gold potato, and three garlic cloves for the base. Measure out 1 1/2 cups of red lentils and 7 cups of vegetable broth. Tomato paste, ground cumin, sweet paprika, dried mint, kosher salt, and black pepper add depth. Finish with two lemons and Aleppo pepper for serving. Cross off what you already have before you shop.
Common mistakes
Don’t skip the lemon or dried mint—both are key for the soup’s signature flavor. Avoid using brown or green lentils; only red lentils break down smoothly for this style. Watch the salt if your broth is already salted. Some skip sautéing the vegetables, but this step deepens flavor. Avoid overcooking; red lentils cook fast and can turn mushy.
What is on this list
You’ll shop for olive oil, yellow onion, carrots, Yukon Gold potato, garlic cloves, red lentils, vegetable broth, tomato paste, ground cumin, sweet paprika, dried mint, kosher salt, black pepper, lemons, and Aleppo pepper. Review your kitchen for staples like olive oil or spices, and cross off what you own to avoid duplicates.
Before you cook
Wash and chop all vegetables before starting. Rinse the red lentils well to remove excess starch. Have your broth measured and spices ready. Squeeze the lemons just before serving for the freshest flavor. After cooking, cool leftovers quickly and store in airtight containers for up to three days.
FAQ
Who is "Turkish red lentil soup recipe for six" for?
This list is for home cooks planning to make Turkish red lentil soup for six people. It fits those who want a vegetarian soup that is filling, citrusy, and pantry-friendly. If you’re feeding a group or want easy leftovers, this recipe gives you the right quantities and avoids guesswork.
How should I use "Turkish red lentil soup recipe for six"?
Start by checking your pantry and fridge for any of the listed items. You’ll need olive oil, a large yellow onion, two carrots, one Yukon Gold potato, and three garlic cloves for the base. Measure out 1 1/2 cups of red lentils and 7 cups of vegetable broth. Tomato paste, ground cumin, sweet paprika, dried mint, kosher salt, and black pepper add depth. Finis…
What should I skip or avoid with "Turkish red lentil soup recipe for six"?
Don’t skip the lemon or dried mint—both are key for the soup’s signature flavor. Avoid using brown or green lentils; only red lentils break down smoothly for this style. Watch the salt if your broth is already salted. Some skip sautéing the vegetables, but this step deepens flavor. Avoid overcooking; red lentils cook fast and can turn mushy.
What is on the "Turkish red lentil soup recipe for six" list?
You’ll shop for olive oil, yellow onion, carrots, Yukon Gold potato, garlic cloves, red lentils, vegetable broth, tomato paste, ground cumin, sweet paprika, dried mint, kosher salt, black pepper, lemons, and Aleppo pepper. Review your kitchen for staples like olive oil or spices, and cross off what you own to avoid duplicates.
What should I know about before you cook?
Wash and chop all vegetables before starting. Rinse the red lentils well to remove excess starch. Have your broth measured and spices ready. Squeeze the lemons just before serving for the freshest flavor. After cooking, cool leftovers quickly and store in airtight containers for up to three days.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.