Chef’s Recipe: Best Red Lentil Soup (6g Carb)

Are you looking for the best low-carb red lentil soup recipe? This recipe was learned from the chef. Keep reading this wonderful recipe to learn the step-by-step guide.

Low-Carb Red Lentil Soup Recipe

This is a chef’s recipe from a restaurant whose soups are extremely popular in Turkey. It is straightforward to make and takes a short time. It is low calorie and low carb, keeps you full for a long time and has a high nutritional value.

It is ideal for your lunch or to accompany your meals. You can serve it with some croutons and a slice of lemon on the side.

This recipe has become indispensable; once you try it, you will understand why.

You can increase the ingredients according to the number of members.

Go to the step-by-step recipe and prepare the best soup in 25 minutes without further ado.

Red Lentil Soup

Red Lentil Soup

Yield: 4

Law Carb Red Lentil Soup Recipe

Red Lentil Soup

I learned this lentil soup recipe from a chef in Turkiye. Once you try this recipe, you’ll want to make it every day. After giving it a try, feel free to share your opinion with us in the comments.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • Red Lentil (9 tbsp)
  • Garlic (1, large clove)
  • All-Purpose Flour (1 tbsp)
  • Turmeric (Little less than 1/2 tsp)
  • Vegetable oil (1 tbsp)
  • Butter (1 tbsp)
  • Broth (1/2 cup)
  • Water (Enough to cover the lentils)
  • Salt and pepper to taste


  • Butter
  • Paprika


  1. Take 9 tablespoons of red lentils in a strainer and wash thoroughly with lukewarm water. Set it aside to drain the water. Peel 1 large garlic clove and cut it in half. In a medium or small deep pan, fry red lentils, 1 tablespoon of butter, and 1 tablespoon of sunflower oil.
  2. Add 1 tablespoon of all-purpose flour and garlic to them and continue frying. Finally, add a little less than 1/2 teaspoon of turmeric and fry briefly. After finishing the frying process, add 1/2 cup of broth to the ingredients. Then, add enough water to cover the ingredients. Add salt and pepper at this stage and let the soup boil.
  3. When the lentils turn from red to orange and are fully cooked, mix the soup with a hand blender until it has a smooth consistency. Boil the soup for another 3-5 minutes, mix for the last time and turn off the stove.
  4. In a small saucepan, add 1 tablespoon of butter to each bowl of soup. So add 4 tablespoons of butter for the soup for 4 people. Add about 1 tablespoon of paprika to it and fry briefly, being careful not to burn the paprika in the butter. Share the soup in bowls. Share the paprika butter sauce on the bowls as toppings and serve without mixing.


Instead of one large garlic clove, you can also use 2 medium cloves. The only way to tell when the frying stage is complete before adding water to the soup is to smell the garlic. During the roasting process, you can add water when you smell the garlic intensely.

Nutrition Information



Serving Size


Amount Per Serving Calories 107Total Fat 6gSaturated Fat 2.2gCholesterol 8.5mgSodium 277mgCarbohydrates 8.5gNet Carbohydrates 6gFiber 2gSugar 1gProtein 3.5g

You can use chicken stock or broth. Water will not spoil the soup’s flavor if you don’t have them.

Do not add other vegetables to the soup because the essential ingredients of that lentil soup differ. You may have problems with consistency and taste.

If you want to pour the paprika butter sauce into the pot instead of pouring it into the bowls as toppings, do this without turning off the stove, and you need to boil the soup for a short while after adding the paprika butter sauce.

However, this sauce may not give the soup as good a flavor as when it is poured into bowls while it is hot.

Bon Appétit!

See Also

Turkish Baked Ground Beef with Vegetables

Keto Cheesy Hash Brown Recipe

Baked Beurre Blanc Salmon Recipe | Low Carb and Mediterranean

6g Carb Legume Soup Recipe

Low Carb Meals Under 300 Calorie

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