Making Turkish Lentil Soup is a comforting way to bring a taste of tradition and friendship into the home. With only a few ingredients and simple steps, this flavorful soup is sure to be a hit. Enjoy it with friends, family, or just for yourself, and share a moment of healing, comfort, and pleasure.

For this recipe, you will need the following ingredients:

Yield: 4 servings

¼ cup plus 2 Tbsp. extra-virgin olive oil, divided
2 Tbsp. sweet paprika
2 medium yellow onions, coarsely chopped (2 cups)
1 Tbsp. tomato paste
1½ cup split red lentils
2 medium carrots, coarsely chopped
1 medium russet potato, peeled and coarsely chopped
2 tsp. kosher salt (plus more to taste)
1 tsp. ground cumin
1 tsp. dried mint
1 tsp. Aleppo pepper (or ¼ tsp. cayenne pepper, plus more to taste)
½ tsp. freshly ground black pepper
½ tsp. dried oregano
8 cup vegetable stock, chicken stock, or water
Torn cilantro and mint leaves, for garnish
Lemon wedges and warm flatbread, for serving


STEP 1: To a large pot set over medium heat, add 3 tablespoons of the extra-virgin olive oil and the sweet paprika. Stir until the paprika begins to sizzle, about 2 minutes. Strain the oil through a fine-mesh strainer into a small bowl and set aside to cool.

STEP 2: Return the pot to the stove and set over medium heat. Add the remaining oil and the chopped yellow onions, stirring occasionally until the onions are deep golden and soft, about 20 minutes.

STEP 3: Stir in the tomato paste, then add the split red lentils, carrots, potato, kosher salt, ground cumin, dried mint, Aleppo pepper, freshly ground black pepper, and oregano. Pour in the vegetable stock, chicken stock, or water and bring to a boil, then turn down the heat to medium and simmer, partially covered, until the lentils and vegetables are soft, about 45 minutes.

STEP 4: Using an immersion or regular blender, purée the soup to the desired consistency. Season with more salt and Aleppo pepper to taste. Ladle into bowls, drizzle with the paprika oil, and garnish with the cilantro and fresh mint leaves. Serve hot with lemon wedges and warm flatbread.