Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt

Spicy Turkish Red Lentil Soup

In my palette of dried beans and lentils, it is the red lentil that is used least of all. I am not sure why. Its colour is lively, it is so easy to cook, does not require previous soaking and it falls to a wonderful creamy mush as it cooks. Perfect for when there is never enough time.

Red lentils were one of the four pulses commonly available as I was growing up – red lentils, split peas,  yellow split peas, barley – and was often thrown by the handful into overcooked soups and stews, left bland and forgotten at the bottom of the dish in an era when spices and herbs were not to be found in any Proper Country Australian Housewife’s kitchen. These women knew how to cook vegetables and meat for their men, but not “these dried things”.

That certainly has changed. This red lentil, called Masoor Dal in India, has a solid place in the pantry now. It is not to be confused with Toor Dal, commonly called Red Gram or Red Lentils in Indian recipes.

You also might like to try  Ginger Garlic Lentil Soup with Red Lentils. All Red Lentil recipes are here and here. Lentil Soups are here and here. Or find inspiration in our easy Winter recipes here and here.

Spicy Turkish Red Lentil Soup

Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt

Source : inspired by Turquoise
Cuisine: Turkish
Prep time: 10 mins
Cooking time: 30 mins
Serves: 4 – 6 people, depending how you use it

250g red lentils
2 Tblspn olive oil
2 carrots, diced finely
1 onion, diced finely
2 cloves garlic, chopped finely
1 tspn paprika
1 tspn cumin
1.5 tspn sweet paprika
1 Tblspn tomato paste (or use home-made tomato paste)
1.5l vegetable stock
finely grated rind of half a lemon
sea salt and freshly ground pepper
1 tomato, seeded and diced

thick thick yoghurt (or use Greek yoghurt, creme fraiche, cream or feta)
herbs of choice, chopped finely

Sauté the carrot, onion and garlic in the oil over a low heat for 3 or 4 minutes. Add the paprika, sweet paprika and cumin, and continue to cook over low heat for 6 – 8 minutes or until the vegetables begin to soften.

Stir in the tomato paste and cook for another minute or two. Add the lentils and stock and bring to the boil.

Cook for 20 – 30 minutes, until the lentils are mushy and the vegetables cooked. Stir from time to time. Add the diced tomato and cook for another 10 minutes.

Beat the yoghurt with the herbs, or cut the feta into cubes and roll in the herbs.

Serve the soup with feta cubes or a large dollop of thick thick yoghurt.

Spicy Turkish Red Lentil Soup







Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

34 thoughts on “Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt”

  1. I love all lentils but the red lentil does hold a special place in my heart. I like the mushiness. Makes wonderfully thick soups and stews. Just like this one. It looks delicious.

    I am convinced! I am not sure why I never cooked much with them.


  2. I’ve never seen red lentils, in fact I’ve only ever seen green ones, and rarely at that. Your soup has a really cool fiery color!
    Congrats on the recognition!

    Hi manggy, glad that you could visit. Never seen red lentils? Where have you been???🙂 Hope you discover them soon.


  3. Your soup looks and sounds full of flavour. I can see it would lend itself wonderfully to soups.
    I love masoor dal and it makes some great accompaniment to chapathis.

    Hi Aparna, thanks. It makes a lovely thick soup. Yum, with chapathis. I must try this.


  4. masoor dal is full of flavor and soup with it will be great. Very nice pic of the soup. Thanks for linking to my mixed dal recipe.

    Thanks, Pravs. Glad you liked the pic. Your dal looks wooooonnnderfuuuul.


  5. As Maninas notes, this would have been just perfect for this month’s no croutons required. Alas, the deadline is now passed, but I must try this recipe.

    Hi Lisa, I am sorry that I missed the deadline. I am not good with events. But maybe next time…. By the way, your roundup is amazing.


  6. Red Lentils are a favorite in my house. Your soup looks delicious!

    thank you, Alexa. I hope that you get to make the soup. I love working with red lentils now – so easy to cook. Currently I have a sweet potato and potato soup with kale and red lentils. Delish.


  7. Yummo, I just made this soup!!I had a whole packet of red lentils that I usually throw in stews and Chilli con carne, so it was great to creat a meal around them.
    I didn’t have any sweet paprika but I added some cayenne pepper for a bit of extra kick and threw in some tumeric because I love it and its good for you. I’m so glad I found your recipe! Thanks from the bottom of my stomach!

    Hi Susie, wow, you made the soup. I like your variations. It is a great soup, isn’t it.


  8. Your blog is so informative … ..I just bookmarked you….keep up the good work!!!!

    Hey, I found your blog in a new directory of blogs. I dont know how your blog came up, must have been a typo, anyway cool blog, I bookmarked you. 🙂


  9. Pretty nice site you’ve got here. Thanks for it. I like such topics and everything connected to this matter. I definitely want to read more on that blog soon.

    Anete Benedict


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