A deeply satisfying and soul-warming soup, this version of the classic Turkish red lentil soup adds tender chunks of lamb for a rich and savory twist. Spiced with earthy cumin and sweet paprika, and finished with a drizzle of lemon juice and mint-infused butter, it's the perfect balance of hearty and aromatic.
In a large soup pot or Dutch oven, heat olive oil over medium-high. Add the lamb cubes and sear until browned on all sides. Remove and set aside.
Add chopped onion and garlic to the same pot. Sauté until translucent, then stir in the tomato paste, cumin, and paprika. Cook for 2 more minutes to bring out the flavor.
Return the lamb to the pot. Add the lentils, carrots, potatoes, and stock. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, or until lamb and vegetables are tender.
For a smoother texture, use an immersion blender to purée part of the soup—just enough to keep a hearty consistency while thickening the broth.
In a small saucepan, melt 2 tbsp butter over low heat. Add dried mint and a pinch of chili flakes. Let it sizzle briefly, then remove from heat.
Ladle the soup into bowls. Drizzle each serving with mint butter and a squeeze of fresh lemon juice. Serve with crusty bread or warm flatbread.
Pair with a glass of light red wine (like Grenache) or strong Turkish black tea. A fresh side salad with lemon dressing balances the richness beautifully.
4 servings