High-Protein Turkish Red Lentil Soup with Mint & Greek Yogurt

Method

1. Step 1: Rinse the red lentils in a fine-mesh sieve under cold running water for 30 seconds, until the water runs clear and the lentils no longer feel dusty. Set aside to drain.

2. Step 2: Warm the olive oil in a heavy pot over medium heat. Add the onion, carrot, and potato with a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the onion turns translucent and the edges of the potato begin to soften. You should hear a gentle sizzle, not a fierce fry.

3. Step 3: Push the vegetables to one side, add the tomato paste, cumin, dried mint, smoked paprika, and black pepper directly to the hot oil. Stir the paste and spices for 45–60 seconds, until the tomato paste darkens to a brick red and smells sweet and toasted. This step removes the raw tinny taste.

4. Step 4: Add the drained lentils and vegetable broth. Stir well, scraping the bottom of the pot to lift any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. The lentils should collapse completely when pressed against the side of the pot.

5. Step 5: Remove the pot from the heat. Blend the soup with an immersion blender until completely smooth, or carefully transfer in batches to a stand blender and blend until velvety. If the soup is thicker than you like, stir in ¼–½ cup hot water.

6. Step 6: Stir in the lemon juice and salt. Taste and adjust: the soup should be bright, earthy, and lightly smoky. If it tastes flat, add another squeeze of lemon.

7. Step 7: Ladle into warm bowls. Top each serving with a generous dollop of Greek yogurt, a scattering of fresh mint, and an extra pinch of dried mint if you like. Serve immediately.