Turkish Red Lentil Soup

Dietician Amit Shah


  • 1/2 cup masoor dal (split red lentil), washed and drained
  • 1/4 cup finely chopped mint leaves, pudina
  • 3/4 cup roughly chopped onions
  • 1/4 cup roughly chopped tomatoes
  • 2 cloves of garlic
  • 1/2 tsp dry red chilli flakes (paprika)
  • Salt to Taste


  • Drizzle a spoon of olive oil and fresh ground pepper before serving.


  1. Heat a small non stick pan and when hot, add the mint leaves and dry roast on a slow flame for 3 minutes. Keep aside
  2. Combine the masoor dal, onions, carrots, tomatoes and 2 cups of water in a pressure cooker, mix well and pressure cook for two whistles and blend until smooth.
  3. Transfer the mixture into a deep non stick pan, add the roasted mint leaves, chilli flakes, salt, 1 cup of water and mix well and cook on a medium flame for 3 - 4 minutes, while stirring occasionally.