Turkish red lentil soup

Name: Turkish red lentil soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Türkiye
Ingredients: 200 g red lentils, rinsed; 1 carrot, chopped; 1 small potato, peeled and chopped; 1 small onion, chopped; 1 tbsp olive oil; 1/2 tsp ground cumin; 1 litre reduced-salt vegetable stock; 1/4 tsp salt, optional; lemon wedges for adults, optional

Türkiye · Mercimek çorbası-inspired · Türkiye

Turkish red lentil soup

Velvety red lentils, carrot and potato with cumin and lemon served separately. A hearty bowl that can be blended completely smooth.

10 minPreparation

30 minCooking

40 minTotal time

4Servings

Jump to recipe ↓

The Family Kitchen · Portions are a guide; appetite and needs vary.

Illustration of turkish red lentil soup — AI-generated serving illustration

For 4 servings

What you’ll need

200 g red lentils, rinsed
1 carrot, chopped
1 small potato, peeled and chopped
1 small onion, chopped
1 tbsp olive oil
1/2 tsp ground cumin
1 litre reduced-salt vegetable stock
1/4 tsp salt, optional
lemon wedges for adults, optional

Allergens
Check stock labels. Naturally dairy-free and egg-free as written.

One step at a time

Let’s make it

Warm olive oil in a saucepan and cook onion for 4–5 minutes until soft, without browning.
Add cumin, carrot, potato, lentils and stock. Bring to the boil.
Lower to a simmer, cover and cook for 22–25 minutes until everything is very tender.
Blend carefully until smooth. Taste and add salt if needed. Serve plain for children, with lemon and pepper available for adults.

Preparation and cooking times are estimates. Use the doneness checks in the method.

Make the texture work

Blend fully for an even texture, or reserve a few soft vegetables before blending for a gradual texture step.

Season it properly

Cumin gives warmth, while lemon is optional at the table. This keeps the soup aromatic without pepper, chilli or strong spice.

Simple swaps

Use sweet potato instead of potato. Add shredded chicken only after checking that a mixed soup is welcome.

Keep it safely

Refrigerate within 2 hours for up to 48 hours, or freeze for one month. Reheat once until steaming hot.

Food education

What the ingredients bring

These are practical food-group notes, not a laboratory nutrition analysis. Portions and brands change the numbers.

Red lentils provide plant protein, fibre, folate and iron.
Carrot and potato contribute carbohydrate, potassium and beta-carotene.
Olive oil adds unsaturated fat and helps the soup feel satisfying.

Before serving: adapt the size and texture to your child’s chewing skills, then let the meal be a relaxed family moment.

Türkiye · Mercimek çorbası-inspired · Türkiye

Turkish red lentil soup

Velvety red lentils, carrot and potato with cumin and lemon served separately. A hearty bowl that can be blended completely smooth.

10 minPreparation

30 minCooking

40 minTotal time

4Servings

Jump to recipe ↓

The Family Kitchen · Portions are a guide; appetite and needs vary.

For 4 servings

What you’ll need

200 g red lentils, rinsed
1 carrot, chopped
1 small potato, peeled and chopped
1 small onion, chopped
1 tbsp olive oil
1/2 tsp ground cumin
1 litre reduced-salt vegetable stock
1/4 tsp salt, optional
lemon wedges for adults, optional

Allergens
Check stock labels. Naturally dairy-free and egg-free as written.

One step at a time

Let’s make it

Warm olive oil in a saucepan and cook onion for 4–5 minutes until soft, without browning.
Add cumin, carrot, potato, lentils and stock. Bring to the boil.
Lower to a simmer, cover and cook for 22–25 minutes until everything is very tender.
Blend carefully until smooth. Taste and add salt if needed. Serve plain for children, with lemon and pepper available for adults.

Preparation and cooking times are estimates. Use the doneness checks in the method.

Make the texture work

Blend fully for an even texture, or reserve a few soft vegetables before blending for a gradual texture step.

Season it properly

Cumin gives warmth, while lemon is optional at the table. This keeps the soup aromatic without pepper, chilli or strong spice.

Simple swaps

Use sweet potato instead of potato. Add shredded chicken only after checking that a mixed soup is welcome.

Keep it safely

Refrigerate within 2 hours for up to 48 hours, or freeze for one month. Reheat once until steaming hot.

Food education

What the ingredients bring

These are practical food-group notes, not a laboratory nutrition analysis. Portions and brands change the numbers.

Red lentils provide plant protein, fibre, folate and iron.
Carrot and potato contribute carbohydrate, potassium and beta-carotene.
Olive oil adds unsaturated fat and helps the soup feel satisfying.

Before serving: adapt the size and texture to your child’s chewing skills, then let the meal be a relaxed family moment.

Turkish red lentil soup

Turkish red lentil soup

What you’ll need

Let’s make it

Make the texture work

Season it properly

Simple swaps

Keep it safely

What the ingredients bring

Something for next time

Gentle chicken rice porridge

Chicken & pumpkin soup

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Turkish red lentil soup

What you’ll need

Let’s make it

Make the texture work

Season it properly

Simple swaps

Keep it safely

What the ingredients bring

Something for next time

Gentle chicken rice porridge

Chicken & pumpkin soup

Banana & oat pancakes