Turkish Red Lentil Soup with Mint Recipe - Allrecipes.com
Turkish Red Lentil Soup with Mint Recipe
  • READY IN 1 hr

Turkish Red Lentil Soup with Mint

Recipe by  

"This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
  2. Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
  3. Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.
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  • Cook's Notes
  • The recipe is vegan if you use olive oil (instead of butter) and vegetable stock (instead of chicken).
  • Bulgur wheat can be found in most health food bulk sections, or also in international markets (or international section of your grocer) near the other Mediterranean food.

Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2012

This is ezogelin soup, a traditional Turkish soup that was supposedly invented by an unhappy bride (gelin). Here in Turkey, it can be thrown together with basic ingredients found in any kitchen. This version tastes exactly like the soup you'll get at a family dinner or a kebap shop. Ezo the bride probably peeled and chopped her own tomatoes, but in this recipe the canned version works just as well. For a more robust taste, try sauteeing the tomato paste with the vegetables for a couple minutes before adding the chicken stock. Watch it closely at the end as the grains might soak up too much liquid and start sticking to the bottom. Also, crushed red pepper flakes are more traditional than cayenne pepper. Sprinkle on top and add a sprig of mint and a lemon wedge on the side for restaurant-style service.

Most Helpful Critical Review
Mar 16, 2012

Heat: recipe starts with High heat and gives no clarification for the steps thereafter. Result: burned soup 30 minute cooking: recipe gives no indication of covered or uncovered or partially covered. Result: unable to achieve required consistency. Spices: Use 1/4 or 1/2 tsp paprika to start with. Skip the cayenne. Spices are a supplement or an enhancer - not an overpowerer. If you've ever been to New Orleans, you'll know what I'm talking about as they (generally) know how to use the hot spices appropriately.

Feb 23, 2012

I am in Turkey right now, learning how to make Turkish dishes and found this one. It has been a hit so far in my family especially with my husband. Says it tastes like something you would find in a restaurant. I love it too because I always seems to have these ingredients on hand.

Apr 01, 2012

This is amazing!! I doubled the onion and garlic; used double the stock and 1 lb of lentils. I didn't have rice so used 1/2 c bulgar. no diced tomatoes either so use about 1/3 c tomato paste. doubled cayenne and paprika - superb! I didn't even wait to blend it, just broke off some hearty chewy bread and dug in. This rivals the soup I discovered in a Turkish restaurant in Cleveland.

Mar 31, 2012

Absolutely delicious and bright. I added only 1/4 tsp cayenne which was perfect for my tastes, and I used two cloves of garlic. It looked so good unblended (and the photo in the recipe is unblended) that I tasted it blended and not blended. I don't see the need to blend this unless you prefer the texture, but it tasted better and had better texture to me unblended. I will make this again, so easy and delicious!

Mar 19, 2012

I loved this recipe, I had a cold and the cayenne pepper really cleared me up. I didn't have any tomato paste so i used some of the juice from the canned tomatoes and I used brown rice because I don't eat white rice. If you do use brown rice I would recommend using a bit more so it still resembles soup at the end of cooking. I have found that I need to add water to every reheat to give it a soup consistency again.

Feb 26, 2012

I eliminated the oil, used water instead of stock, and changed the bulgar to couscous. I added the couscous just 5 minutes before serving. This smelled delicious and tasted great! Thanks for a wonderful recipe!

Mar 27, 2014

Update: I make this recipe almost every week now. I love it and crave it! I use 1/2 cup of bulgur and no rice. I always add extra garlic. It also tastes great with green or brown lentils; it's just not as pretty without red lentils. I also skip the whole blending step simply because it's less to clean up. If it is too spicy for some people, add in a little sour cream to their bowl. Still delicious! Thanks for sharing the recipe!


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 598 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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