Turkish Red Lentil Soup
This easy and quick Turkish Red Lentil Soup is a warm, hearty dish perfect for busy weeknights, packed with nutrients and flavor.
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed and drained
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 medium potato, diced
- 3 cloves garlic, minced
- 1 teaspoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 cups vegetable broth (or water, but broth adds more flavor)
- to taste salt and pepper
- to taste fresh lemon juice, for serving
- for sautéing splash olive oil
Instructions
Preparation
- In a large pot, add a splash of olive oil and sauté the chopped onion, carrot, and potato over medium heat until the veggies start to soften—about 5-7 minutes.
- Stir in the minced garlic, tomato paste, cumin, and paprika. Let it cook for another minute until the garlic becomes fragrant.
- Add the rinsed lentils and vegetable broth. Bring this wholesome mixture to a boil, then reduce the heat to a simmer. Cover and let it bubble away for about 20 minutes, or until the lentils and potatoes are tender.
- Once everything is cooked through, blend the soup until smooth using an immersion blender or a regular blender.
- Taste your soup and season it with salt and pepper to your liking. A squeeze of fresh lemon juice just before serving adds a wonderful brightness.
- Ladle the soup into bowls and enjoy. Optionally, sprinkle with parsley for flair.
Notes
If you can't find red lentils, green lentils can work, but may need longer cooking time. You may add spinach or kale at the end for added nutrition. For a creamy finish, top with yogurt before serving.