Turkish Style Silky Lentil Soup with Bay

A comforting classic of Turkish cuisine, this silky lentil soup is deeply nourishing and gently spiced. Red lentils simmer with vegetables and a fragrant Cybele’s Harvest Bay Leaf, then are blended until smooth for a velvety texture. Finished with a drizzle of lemon and optional chili oil, it’s a bowl that feels both humble and elevated.

Ingredients

What You’ll Need (Serves 4–6):

• 1.5 cups red lentils, rinsed
  
• 1 large onion, diced
  
• 1 large carrot, diced
  
• 1 celery stalk, diced
  
• 2 cloves garlic, minced
  
• 2 tbsp olive oil or butter
  
• 1 tbsp tomato paste
  
• 6 cups vegetable or chicken stock
  
• 2 Cybele’s Harvest Bay Leaf
  
• 1 tsp cumin
  
• 1 tsp salt (or to taste)
  
• ½ tsp black pepper
  
• ½ tsp Cybele’s Harvest Medium Spicy Aleppo Pepper for gentle heat, for serving
  
• Juice of ½ lemon, for serving
  
  

How to Make It

Step-by-Step Instructions:

1. Sauté the Base
    Heat olive oil or butter in a large pot. Add onion, carrot, celery, and garlic. Cook until softened, about 5 minutes. Stir in the tomato paste and cumin, cooking for 1–2 minutes to deepen flavor.
   
2. Simmer the Lentils
    Add rinsed lentils, stock, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer 25–30 minutes, until lentils and vegetables are very tender.
   
3. Blend Until Silky
    Remove bay leaf. Using an immersion blender (or working in batches with a regular blender), purée the soup until smooth and creamy. Adjust thickness by adding more stock if needed.
   
4. Season and Finish
   Taste and adjust seasoning. For added depth, stir in Aleppo Pepper or drizzle with chili oil. Squeeze lemon juice over each serving for brightness.
   
   

Why This Recipe Works

What Makes It Special?

• Silky & Comforting: Red lentils cook down quickly and blend into a velvety texture.
  
• Aromatic Depth: Bay leaf and celery build layers of subtle flavor.
  
• Simple Ingredients, Big Flavor: Everyday pantry items transform into a staple soup.
  
• Customizable: Works with vegetable or chicken stock, and heat can be adjusted.
  
  

Serving Ideas

Serve With:

• Warm crusty bread or pita
  
• A side salad with cucumber, tomato, and parsley
  
• As a starter for a Turkish mezze table
  
• Garnished with chili oil, paprika butter, or extra lemon