Spiced Turkish Lentil Soup with Toasted Paprika and Lemon

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A comforting and aromatic lentil soup featuring red lentils, toasted paprika, and a bright finish of fresh lemon juice and parsley. This Middle Eastern-inspired soup recipe (vegetarian, gluten free), ready in about 40 minutes, pairs red lentils, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed red lentils
• 1 medium, finely chopped onion
• 1 medium, diced carrot
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, freshly squeezed lemon juice
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and 1 diced medium carrot, sautéing for 5-6 minutes until softened and translucent.
2. Step 2: Add 2 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp ground cumin, stirring continuously for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed red lentils and 4 cups vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender and soup thickens.
4. Step 4: Season with 1 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 2 tbsp freshly squeezed lemon juice and 2 tbsp chopped fresh parsley for brightness.
5. Step 5: Serve hot with crusty bread or a side salad.