Turkish Lentil Soup with Lemon

Turkey and Northern Cyprus

This is the soup that I make if someone’s feeling under the weather. It’s like “Jewish Penicillin” chicken soup, easy to make and it helps invalids on their way to recovery. Of course, you don’t have to make it just when someone’s ill. It’s an amazing soup to make for any occasion, and especially on a raw winter’s day when internal central heating is needed.


  • 2 tablespoons olive oil
  • 1 small onion, peeled and diced
  • 1 small carrot, peeled and diced
  • 1 small potato, peeled and diced
  • 300 g yellow lentils (chana dahl lentils)
  • 900 ml vegetable stock
  • Salt and pepper to taste
  • Red pepper flakes (pul biber)
  • Juice of 1 lemon


  1. Sauté the onions, carrots and potatoes in the olive oil a large pot, that has a lid, for 5 to 6 minutes until they are soft and the onions are transparent.
  2. Add the lentils and the vegetable stock, along with salt and pepper to taste, place a lid on the pan and simmer for 25 to 30 minutes, or until the lentils are cooked and the soup has thickened.
  3. Blend the soup with a hand-held stick blender, or in a food processor, adjust season to taste and once blended serve in warm soup bowls with the red pepper flakes and lemon juice added to taste. Fabulous with crusty wholemeal bread.