Lentil Soup ( vegan / vegetarian )

If you're looking for a creamy lentil soup recipe that tastes just like the one served in Turkish restaurants, this restaurant-style lentil soup is exactly what you need. Made with red lentils, simple vegetables, and a flavorful butter–red pepper drizzle, this soup is smooth, hearty, and incredibly comforting.

This easy lentil soup recipe comes together with pantry staples like onions, carrots, potatoes, and lentils, making it both budget-friendly and nutritious. The addition of flour gives it that signature thick and velvety texture, while blending creates a perfectly smooth consistency. Topped with a sizzling butter and red pepper sauce, every spoonful is rich, warming, and satisfying.

Perfect for busy weeknights, meal prep, or as a cozy starter for dinner, this homemade red lentil soup is high in protein, naturally vegetarian (simply swap the beef bouillon for vegetable stock), and ready in under an hour.

Whether you're craving a comforting winter soup or a traditional Turkish lentil soup recipe, this dish will quickly become a staple in your kitchen.

Lentil soup

Servings: 6 servings Preparation Time: 10 minutes Cooking Time: 50 minutes

Ingredients

For the soup:

• 3 tablespoons sunflower oil

• 1 onion (roughly chopped)

• 1 tablespoon flour

• 1 carrot (roughly chopped)

• 1 large potato (roughly chopped)

• 1 teaspoon salt

• 3 cloves garlic, grated (optional)

• 1/2 teaspoon black pepper

• 1 1/2 cups red or yellow lentils ( you can use green lentils too)

• 6 cups hot water

For the topping:

• 3 tablespoons vegetable oil

• 2 tablespoons butter

• 1 teaspoon red pepper flakes or ground red pepper

 Instructions

1. Add the sunflower oil to a deep pot. Add the roughly chopped onion and sauté until soft and lightly golden.

2. Add the flour and continue sautéing until it smells fragrant and turns slightly golden.

3. Add the chopped carrot and potato. Stir and sauté for a few more minutes.

4. Add the salt, black pepper, and the lentils (washed and drained). Mix well.

5. Pour in the hot water. Cover and cook over medium heat for about 35–40 minutes, stirring occasionally, until the vegetables are completely tender.

6. Once cooked, blend the soup with an immersion blender until smooth. Simmer for another 5 minutes, then remove from heat.

7. For the topping, heat the vegetable oil and butter in a small pan. Add the red pepper and heat for 1–2 minutes, then remove from heat.

8. Ladle the soup into bowls, drizzle the red pepper butter sauce ( if you would like to ) over the top, and serve.