Anatolian Lentil Soup

For a while I’ve been eating this lentil soup from this Anatoliche Kuche restaurant close by my (now former) workplace.

Despite the flavors you can smell when you pass by the restaurant that brings you straight to you grandma’s wooden stove in the winter, their soup is divine!

Naturally, I tried to recreate it and I think it was the only dish I tried to ever recreate and gosh it is frustrating. I got quite close but was not the same as that one and I can’t figure out what is it missing, no matter how many times I am trying their soup. Purely frustration.

But, the recipe I have come up with turned out really good also. Plus, you can make variations of it, like skipping celebery and carrots and add sun dried tomatoes. And add some chopped dill and parsley in it. Either way, it will taste divine and it will keep you full and nourished for sure.

Making one pot of this soup not only that is actually really nourishing, it will also cost you around 2.50 – 3 Euro. Yep. 2.50 Euro for a whole pot of soup, serving 5 to 6 people.


You’ll need:

  • 1 medium sized onion
  • 1 medium sized carrot
  • 1 medium sized potato
  • 1 stalk of celery
  • 2 cloves of garlic
  • 1 cup red lentils
  • 5 cups of water/chicken stock
  • 1 teaspoon dried chilli
  • pinch of cumin
  • pinch of nutmeg
  • salt
  • pepper
  • juice of one lemon
  • parsley and dill for sprinkling



  1. cut the onion, carrot, potato, celery and garlic into small chunks;
  2. fry them at medium heat until soft;
  3. rinse the lentils really good before adding them – by not doing that, you soup will get really foamy, foam which’ll look disguisting afterwards;
  4. add the lentils to the pot;
  5. add the water/chicken stork;
  6. add the chilli, cumin and nutmeg;
  7. let it boil for 30 min, even 40 min, to be sure the lentils are super cooked and they won’t ferment in your belly;
  8. remove soup from heat, taste for seasoning and add more salt if needed;
  9. add the juice of the lemon and blend until desired consistency;
this one skipped the carrots and celery but had sun dried tomatoes and chopped dill and parsley. like it it better

Enjoy it with warm bread!

Mama, iti trebuie asa:

  • 1 ceapa medie
  • 1 morcov mediu
  • 1 cartof mediu
  • 1 tulpina de telina
  • 2 catei de usturoi
  • 1 cana de linte
  • 5 cani de apa/zeama de pui
  • 1 lingurita de chilli uscati
  • putin praf de chimen
  • putin praf de nucsoara
  • sare
  • piper
  • sucul de la o lamaie
  • marar si patrunjel pentru decor


Se calesc legumele pana devin moi; se spala lintea foarte bine si se adauga in oala; se adauga apa/zeama de pui; se adauga condimentele si se lasa la gatit timp de 30-40 de minute sau pana a fiert lintea. Se ia de pe foc, se da prin blender, se adauga sucul de lamaie si verdeata si se mananca cu paine calda.

O alta varianta ar fi sa inlocuiesti morcovii si telina cu rosii uscate si sa adaugi usturoiul zbrodit cu 5 minute inainte sa fie gata. A, si sa pui mararul si patrunjelul in supa. Iese mult mai buna!

Pofta buna!