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Quick and healthy Turkish lentil soup

Name: Quick and healthy Turkish lentil soup recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil, plus extra, to drizzle; 1 large onion, finely chopped; 2 carrots, finely chopped; 4 garlic cloves, finely chopped; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp ground coriander; 40.00 ml tomato paste; 1.25l vegetable stock; 250.00 ml red lentils, rinsed, drained; Juice of 1/2 lemon; 1/2 loaf Turkish bread, halved horizontally, cut into 4cm strips; Aleppo pepper (substitute chilli flakes), to sprinkle; Plain Greek-style yoghurt, to serve

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25m

Healthy Turkish lentil soup — Brett Stevens

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by Lucy Nunes

Delicious Team

Jun 16, 2026

This will be your go-to winter soup this season. On the table in 30 minutes, it’s warming, nourishing and super tasty. The lemon juice added at the end and the drizzle of yoghurt to serve both bring the perfect touch of tang and freshness. You might want to make a double batch straight up.

2 tbs extra virgin olive oil, plus extra, to drizzle
1 large onion, finely chopped
2 carrots, finely chopped
4 garlic cloves, finely chopped
2 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
2 tbs tomato paste
5 cups (1.25L) vegetable stock
1 cup red lentils, rinsed, drained
Juice of 1/2 lemon
1/2 loaf Turkish bread, halved horizontally, cut into 4cm strips
Aleppo pepper (substitute chilli flakes), to sprinkle
Plain Greek-style yoghurt, to serve

Method

1.

Heat the oil in a large saucepan over medium-high heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes to soften slightly. Add garlic, spices and tomato paste and cook, stirring, for 2 minutes. Add stock and lentils. Stir, then bring to the boil over high heat. Reduce heat to medium and simmer, covered, for 20 minutes, or until lentils have broken down and vegetables are soft. Stir through lemon juice and check seasoning.
2.

Meanwhile, preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
3.

Arrange bread, cut-side up, in a single layer on prepared tray. Drizzle with extra oil. Sprinkle with Aleppo pepper and salt flakes. Bake for 6 minutes, or until toasted.
4.

Serve soup with a dollop of yoghurt, a sprinkle of Aleppo pepper and some toasted bread.