From Serpil's Kitchen · Soup
A true Turkish restaurant-style lentil soup — silky, warming, and finished with a drizzle of paprika butter. This is the soup that feels like home.
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and garlic and sauté until soft and golden.
⏱ 5 minutesAdd the flour to the pot and stir constantly until it smells nutty and turns lightly golden. Don't let it burn.
⏱ 2 minutesAdd the rinsed lentils, salt, black pepper, and cumin. Stir everything together for a minute so the spices coat the lentils.
Pour in the chicken broth and 5 cups of water. Stir well, bring to a boil, then reduce heat to medium-low.
Let the soup simmer until the lentils are completely soft and falling apart. Stir occasionally.
⏱ 25–30 minutesRemove from heat and blend the soup until completely smooth using an immersion blender or regular blender. Return to pot and adjust seasoning if needed.
In a small pan, melt 1 tsp of butter over medium heat. Add the pul biber and swirl for 30 seconds until fragrant and bright red. Remove from heat immediately.
⏱ 30 secondsLadle the soup into bowls and finish each one with a drizzle of the paprika butter on top. Serve with warm crusty bread or flatbread.
The paprika butter drizzle at the end is not optional — it's what makes this a real Turkish restaurant-style soup! Use pul biber (Turkish red pepper flakes) if you can find it. The soup thickens as it sits — just add a splash of water when reheating.