Turkish Red Lentil & Carrot Soup
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1) Place the red lentils in a colander and rinse. Set aside.
2) Heat the vegetable oil in a large deep saucepan.
3) Sauté the onions, garlic, smoked paprika, sumac, carrots and potatoes for 5 minutes.
4) Add the washed lentils, stock, tomato puree and chilli.
5) Bring to a boil, reduce the heat, cover and simmer for 30 minutes.
6) Add salt and pepper to taste.
7) Liquidise the soup. Taste and adjust seasoning accordingly.

To serve the stylish way: Garnish with a dusting of sumac and sprigs of fresh mint.
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Turkish Red Lentil & Carrot Soup

When I was in Istanbul, I took a cookery class and this is a variation of one of the recipes we prepared. I have kept this vegetarian and without butter and love to serve it with sesame bread. Red lentil soup can be found on the menu at most restaurants and as you can imagine each has their own secret twist of the classic version. Smoked paprika and sumac provide the subtle and exquisite flavours in a delicious warming soup.

Preparation Time: 20 minutes
Cooking Time: 35 minutes

Serves: 12 people


300g red lentils
1 tablespoon vegetable oil
3 onions, finely chopped
3 cloves garlic – peeled and chopped
2 tablespoons smoked paprika
1 tablespoon sumac
6 carrots – peeled and roughly chopped
2 tablespoons tomato puree
200g potatoes peeled and diced
2 litres vegetable stock
1 red chilli – deseeded and finely chopped
1 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)

Sprigs of fresh mint, sumac
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