photo: Lentil Cream Soup

Lentil Cream Soup

Lentil cream soup is a bright, delicious and useful dish of Turkish cuisine. As a rule, red lentils are used for the recipe, because it gives the soup a special taste and saturated color. For more density and nutrition, in addition to lentils, rice and vegetables are included in the dish. Ready soup can be supplemented with sour cream, cream, the grated hard cheese, croutons, fried bacon or boiled chicken fillet.
45 min
8 servings


  • Chicken broth
    2 l
  • Lentil
    300 g
  • Long-grain rice
    30 g
  • Onion
    2 pcs
  • Tomato
    2-3 pcs
  • Bell pepper
    0.5 pcs
  • Olive oil
    50 ml
  • Lemon juice
    25 ml
  • Cumin
    0.5 tsp
  • Mint
    2-3 pcs
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Peel onions and cut into small cubes. Transfer the ground vegetables to a deep pan with pre-heated olive oil. Stir periodically and brown onions until a light golden brown.
  • 2. Wash fresh tomatoes and sweet pepper and cut into small cubes. Add vegetables to the browned onions. Stir and continue to fry the ingredients together for another 3-4 minutes.
  • 3. Then add carefully washed rice and lentils to the vegetables.
  • 4. Pour the ingredients with two liters of chicken or vegetable broth. To make lentil cream soup fragrant, add mint leaves, black ground pepper and cumin. Let's salt to taste.

  • 5. Cover the pan with a lid and let’s cook soup on low fire until rice and lentils are ready.
  • 6. Let's get the mint leaves out of the pan. Using a submersible blender, break the soup into homogeneous puree.
  • 7. Return the red lentil soup on low fire, bring it to boiling, and then turn off the cooking surface.
  • 8. Pour the ready cream soup in deep plates and decorate with fresh greenery. Each portion of soup can be supplemented with a small amount of olive oil and lemon juice.
  • 9. Bon appetite!