Turkish lentil soup

    30 min

    This is so warming and delicious, perfect for colder months and a great pick me up! Consider it the Turkish version of a Jewish chicken soup! Serve with a tablespoon of thick yoghurt drizzled over the top and some black pepper. Enjoy as a starter or on its own with lots of crusty bread.


    London, England, UK
    15 people made this

    Serves: 6 

    • 4 tablespoon sunflower oil
    • 2 sticks celery, finely chopped
    • 1 large onion, finely chopped
    • 500g dried red lentils
    • 1 small coffee cup of rice (30 to 50g)
    • 1 vegetable stock cube
    • 1/2 teaspoon salt
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon ground cumin (optional)
    • 1 teaspoon chilli powder (optional)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a pan, add the celery and onion and fry on a low heat to soften. Pour over 2 litres of boiled water and bring to the boil.
    2. Add the lentils, lower the heat and allow to simmer for 5 more minutes. Now add 1 small coffee cup of rice. Continue to simmer over a medium heat until the lentils and rice begin to soften. Add vegetable stock cube, salt and lemon juice. Lower the heat and allow the soup to continue cooking.
    3. Optional: Towards the end of cooking when the lentils and rice have softened add cumin and chilli powder. Simmer for 2 or 3 minutes and it's ready.

    See it on my blog

    Check out this recipe on Made By The Chef

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    Reviews in English (3)


    Absolutely brilliant. I did change it a bit though, halved the amount of ingredients, added a chopped courgette and hand wizzed half the soup before mixing all the liquid back together with another litre of boiling water.  -  13 Jul 2015


    Was very similar to the home made soup I used to eat when I lived in Turkey for a year. Very tasty!  -  01 Jul 2013


    . Lovely just the job on a cold winters day and only pennies to make...thanks  -  17 Jan 2013