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Turkish Lentil Soup

Turkish Lentil Soup Recipe
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Warm and inviting, this Turkish Lentil Soup is a delightful blend of vibrant red lentils, aromatic spices, and fresh lemon. Perfect for a quick dinner or meal prep, this recipe offers a nourishing option that is both vegan and protein-rich. In just 35 minutes, you can whip up a creamy soup that embodies comfort food at its finest. Enhanced with simple garnishes like fresh parsley and lemon wedges, it’s an adaptable dish that suits any palate. Whether enjoyed as a hearty main course or paired with crusty bread as a side, this soup is sure to become a favorite in your kitchen.

Ingredients

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  • 1 cup red lentils
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and black pepper, to taste
  • 5 cups vegetable broth or water
  • 2 tbsp olive oil
  • Lemon wedges for serving
  • Fresh parsley, chopped for serving
  • Red pepper flakes or chili oil for serving
  • Croutons or crusty bread for serving

Instructions

  1. Heat olive oil in a large soup pot over medium heat.
  2. Sauté chopped onions until translucent (3–4 minutes).
  3. Add diced carrots; cook for another 3–5 minutes.
  4. Stir in minced garlic; sauté for about 30 seconds.
  5. Mix in tomato paste, cumin, and paprika; cook for 1 minute.
  6. Add rinsed lentils and pour in vegetable broth/water; stir well.
  7. Bring to boil, then reduce heat to low and cover. Simmer for 20–25 minutes until lentils are soft.
  8. Blend the soup until smooth with an immersion blender or regular blender (in batches).
  9. Season with salt, pepper, and lemon juice to taste.
  10. Serve hot with optional garnishes.

Nutrition

Find it online: https://cookingwithlola.com/turkish-lentil-soup-recipe/

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