Name: Red Lentil Soup with Spiced Butter Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Turkish
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, diced; 2 medium carrots, peeled and diced; 1 medium Yukon gold potato, peeled and diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 cup red lentils, rinsed; 6 cups low-sodium vegetable broth; 3 tablespoons butter or olive oil; 2 teaspoons Aleppo pepper; Lemon wedges, for serving

There’s something incredibly comforting about a bowl of warm, creamy soup, especially when it’s vibrant with spices and textures. This Red Lentil Soup with Spiced Butter Recipe is one of my go-to dishes for cozy nights—it’s packed with flavors that linger and finishes with a luscious spiced butter that truly elevates the whole experience.

The image shows a white round bowl filled with smooth orange soup that covers the entire inside of the bowl. On the top surface of the soup, there are small dark red droplets and a swirl of red oil arranged in a loose circle near the center. The bowl is placed on a white marbled surface. A silver spoon sits to the left of the bowl, partially on a dark gray textured cloth. Part of a second white bowl with the same soup and topping is visible in the bottom right corner, and the edge of a white soup pot with the orange soup inside is seen at the top right. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Lentil Soup with Spiced Butter Recipe
Top Tip
How to Serve Red Lentil Soup with Spiced Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Lentil Soup with Spiced Butter Recipe

Why You'll Love This Recipe

This is not just any lentil soup—what sets it apart is the way the spices marry with buttery warmth on top, making every spoonful feel special. I remember the first time I tried adding spiced butter to my soup and how it turned a simple meal into something I craved.

Simplicity meets depth: Quick to make but rich in flavor thanks to the perfect blend of spices and fresh ingredients.
Comfort food with a twist: The spiced butter drizzle adds a luxurious finish that you won’t find in most red lentil soup recipes.
Customizable and forgiving: You can adjust the texture and spice level easily to suit your mood and pantry.
Nourishing and wholesome: Loaded with fiber, protein, and wholesome veggies, it’s as healthy as it is delicious.

Ingredients & Why They Work

Each ingredient in this Red Lentil Soup with Spiced Butter Recipe plays a role in building layers of flavor and texture. When you pick fresh veggies and combine them with aromatic spices, the soup sings. Here are some tips to get you started:

Flat lay of a small pool of extra-virgin olive oil in a simple white ceramic bowl, a large yellow onion whole and unpeeled, two medium carrots with bright orange skin and green tops trimmed, one medium Yukon gold potato with smooth yellow skin, three whole garlic cloves with papery white skins, a small white bowl with deep red tomato paste, a small white bowl with paprika powder, a small white bowl with ground cumin, a small white bowl with kosher salt, a small white bowl with ground black pepper, a small white bowl filled with vibrant red lentils, a small white bowl of clear vegetable broth, a small white bowl holding three pats of creamy butter, a small white bowl containing crushed red Aleppo pepper flakes, and two fresh lemon wedges with glossy yellow rinds arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds a subtle fruitiness and helps soften the aromatics without overpowering.
Yellow onion: Provides a sweet, savory base—don’t rush this step, sauté until soft and fragrant.
Carrots: They bring natural sweetness and body to the soup.
Potato (Yukon gold): Gives the soup a creamy texture when blended without adding heavy cream.
Garlic: A must for that punch of flavor—freshly minced is best.
Tomato paste: Deepens the color and adds umami richness.
Paprika & cumin: These spices add warmth and subtle earthiness that make the soup inviting.
Kosher salt & black pepper: Essential seasonings to balance all flavors properly.
Red lentils: Quick-cooking and tender—rinse well to keep the soup clear and clean tasting.
Vegetable broth (low-sodium): Controls your salt level and adds a savory base.
Butter & Aleppo pepper: The stars of the finishing touch, the butter melts into spiced perfection that crowns each bowl.
Lemon wedges: Brighten every spoonful with just a squeeze—don’t skip this!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Red Lentil Soup with Spiced Butter Recipe is how flexible it is. Over time, I’ve tried little tweaks to suit my mood or what’s in the fridge, and I encourage you to do the same!

Variation: I once added a pinch of smoked paprika along with regular paprika for a smokier twist, which made the soup feel so cozy on a chilly evening.
Veggie swap: Feel free to use sweet potatoes instead of Yukon gold for a sweeter note or even toss in some chopped spinach near the end for extra greens.
Heat factor: If you like it spicier, add a pinch of cayenne to the butter or sprinkle crushed red pepper flakes right before serving.
Vegan option: Swap butter for olive oil in the spiced drizzle and you'll still get all that delicious richness without dairy.

Step-by-Step: How I Make Red Lentil Soup with Spiced Butter Recipe

A white pot filled with a stew showing two distinct layers: the bottom layer is a mix of orange, brown, and light yellow chunky vegetables in a reddish broth, while the top layer is bright orange-red lentils piled in the center. A white woman's hand is pouring more light yellow liquid into the pot from a glass measuring cup. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the aromatic foundation

I start by heating extra-virgin olive oil in a large pot over medium heat. Once shimmering, in go diced onions and carrots. This step is key for developing flavor, so I gently sauté them for about 4 to 5 minutes until they're tender and smelling sweet. Then, I add the diced potato and cook it for 2 more minutes. Keeping an eye on the heat ensures nothing browns too fast or sticks.

Step 2: Layer the spices

Next up, I toss in the minced garlic, tomato paste, paprika, cumin, salt, and pepper. Stirring for just about 30 seconds is enough to wake up the spices without burning them. If you overcook this step, the garlic can get bitter, so quick and attentive stirring is my rule.

Step 3: Simmer lentils & veggies to tender perfection

Now the bulk of the soup goes in: rinsed red lentils and vegetable broth. I bring everything to a boil, then reduce heat and let it simmer, covered, for about 20 to 25 minutes. You're waiting for the lentils and potatoes to soften completely. Sometimes I give it a gentle stir halfway through to keep anything from sticking to the bottom.

Step 4: Blend to your preferred texture

The classic way (and how I prefer it) is to use an immersion blender for a silky smooth texture. Turkish cooks usually blend it completely, but if you like a bit of bite, blend less or even leave some lentils whole. Just make sure to be cautious blending hot liquids—stop to stir and pulse for control.

Step 5: Create the magical spiced butter

While the soup simmers or right after blending, I prepare the butter. Melt butter in a small pan over low heat and add Aleppo pepper. Stir it gently for 20 to 30 seconds until the aroma fills your kitchen—this step really makes the difference in flavor and aroma.

Step 6: Serve with a drizzle and a squeeze

Ladle the soup into bowls, drizzle spiced butter over the top, and offer lemon wedges alongside. I always encourage you to squeeze lemon just before eating—it brightens up all the cozy richness just perfectly.

Top Tip

Over the years of making this Red Lentil Soup with Spiced Butter Recipe, I’ve fine-tuned a few tips that consistently turn it from good to unforgettable.

Rinse the lentils thoroughly: This prevents any bitterness or dust from clouding your soup, resulting in a cleaner, fresher taste.
Don’t skip the tomato paste: It adds such depth and umami, transforming simple ingredients into something richer.
Control your spice timing: Add garlic and spices while veggies are gently cooking to bloom flavors, but watch carefully to avoid burning.
Use fresh lemon wedges: The acidity really brightens the creamy base and balances the warmth of the spiced butter.

How to Serve Red Lentil Soup with Spiced Butter Recipe

Garnishes

For me, the simplest garnishes really shine with this soup. Besides the signature spiced butter drizzle, a squeeze of fresh lemon is essential. I also like to add a sprinkle of fresh parsley or cilantro when I have it on hand—it adds a fresh pop of color and brightness. A dusting of extra Aleppo pepper or crushed red pepper can satisfy your spice cravings without overwhelming the flavors.

Side Dishes

I love pairing this soup with warm, crusty bread—sourdough works beautifully for dipping. Sometimes I’ll serve it alongside a simple green salad tossed in a light vinaigrette to balance the richness. On chilly days, a side of roasted vegetables or a grain like couscous adds some satisfying heft.

Creative Ways to Present

When I want to impress guests or simply make dinnertime feel special, I serve this soup in rustic shallow bowls with a bold swirl of that spiced butter front and center. Adding a sprinkle of toasted pine nuts or za'atar on top adds texture and an exotic touch. For festive occasions, serving it with little lemon wedges on the side and fresh herb sprigs feels like a cozy, elegant statement.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 4 days. It’s nice to note that the flavors deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating as the lentils settle at the bottom.

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When thawing, I recommend overnight in the fridge, then warming gently on the stove, stirring occasionally.

Reheating

I reheat this soup on the stovetop over low to medium heat, adding a splash of water or broth if it seems too thick. The spiced butter drizzle is best fresh, so I prepare a fresh batch for leftovers to get that bright and fragrant finish each time.

Frequently Asked Questions:

Can I use other types of lentils for this soup?

While red lentils cook faster and break down nicely for a creamy texture, you can use yellow lentils as an alternative. Brown or green lentils hold their shape more and will produce a chunkier soup, so cooking times may vary.

What if I don’t have Aleppo pepper for the spiced butter?

No worries! You can substitute with a mix of mild paprika and a pinch of cayenne pepper for a similar smoky and slightly spicy flavor. Alternatively, simple red pepper flakes also work well.

How do I make this soup vegan?

Simply replace the butter in the spiced butter drizzle with olive oil or a plant-based butter alternative. The rest of the recipe is naturally vegan-friendly.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day once the flavors have melded. You can store it in the fridge for up to 4 days or freeze it for longer storage. Just make fresh spiced butter before serving for the best taste.

Final Thoughts

This Red Lentil Soup with Spiced Butter Recipe holds a special place in my kitchen—I often come back to its comforting, hearty flavors when I want something that feels both nourishing and indulgent. I genuinely hope you give it a try and find that same joy in each bowl. It’s the perfect blend of simple ingredients and thoughtful touches that makes it a memorable recipe worth sharing at your table.