Name: Irresistibly Easy Red Lentil Turkish Soup in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 1 cup Red Lentils (rinsed); 1 medium Onion (diced); 2 cloves Garlic (minced); 1 medium Carrot (chopped); 1 medium Potato (peeled and diced); 6 cups Vegetable Broth; 2 tablespoons Tomato Paste; 1 teaspoon Cumin; 1 teaspoon Coriander; 1/2 teaspoon Aleppo Pepper; 2 tablespoons Olive Oil (extra virgin for flavor); 1 Lemon (cut into wedges for serving)

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Red Lentil Turkish Soup is a delightful dish that warms both the body and soul. This comforting bowl of soup is quick to prepare, taking just 30 minutes, and it’s brimming with flavor and health benefits. Made from simple ingredients, it offers a nutritious option that is both satisfying and delicious. The blend of spices and vegetables come together to create a flavor-packed experience that you won’t soon forget. Let’s dive into this easy recipe!

Why You’ll Love This Red Lentil Turkish Soup

This turkish lentil soup is not just tasty but also nutritious. Here are a few reasons to love it:

Quick to prepare: Ready in just 30 minutes!
Nutritious: Packed with protein and fiber, making it a healthy choice.
Vegan-friendly: A great option for plant-based eaters.
Versatile: Customize it with your favorite vegetables.
Comforting: Perfect for chilly days or when you’re feeling under the weather.
Inexpensive: Made with budget-friendly ingredients.

This authentic Turkish red lentil soup is a staple in many households, and once you taste it, you’ll understand why.

Ingredients for Red Lentil Turkish Soup

Gather these items:

1 cup Red Lentils (rinsed)
1 medium Onion (diced)
2 cloves Garlic (minced)
1 medium Carrot (chopped)
1 medium Potato (peeled and diced)
6 cups Vegetable Broth
2 tablespoons Tomato Paste
1 teaspoon Cumin
1 teaspoon Coriander
1/2 teaspoon Aleppo Pepper
2 tablespoons Olive Oil (extra virgin for flavor)
1 Lemon (cut into wedges for serving)

How to Make Red Lentil Turkish Soup Step-by-Step

Step 1: Begin by warming up 2 tablespoons of olive oil in a large pot over medium-high heat.
Step 2: Add in 1 diced onion, 2 minced garlic cloves, 1 chopped carrot, and 1 diced potato. Sauté until softened for about 5-7 minutes.
Step 3: Stir in 2 tablespoons of tomato paste along with 1 teaspoon each of cumin and coriander, and 1/2 teaspoon of Aleppo pepper. Cook for about a minute.
Step 4: Pour in 6 cups of vegetable broth and add 1 cup of rinsed red lentils. Bring the mixture to a boil for 4-5 minutes.
Step 5: Reduce the heat to a simmer and cook until the lentils and vegetables are tender, about 15-20 minutes.
Step 6: Use an immersion blender to puree the soup until smooth.
Step 7: In a small pan, heat a little olive oil, then sauté 1 minced garlic clove and a pinch of Aleppo pepper until fragrant. Drizzle this over the blended soup.
Step 8: Dish out the soup into bowls and serve with lemon wedges on the side.

Pro Tips for the Best Red Lentil Turkish Soup

Keep these in mind:

Adjust the seasoning to your taste.
Store leftovers in the refrigerator for up to 3 days.
This soup freezes well for future meals.
For a creamier texture, blend longer.
Experiment with spices to make a spicy Turkish red lentil soup.

Best Ways to Serve Red Lentil Turkish Soup

Here are some tasty ideas:

Pair with warm pita or crusty bread for a complete meal.
Serve alongside a fresh salad for a light lunch.
Add a dollop of yogurt on top for a creamy finish.

How to Store and Reheat Red Lentil Turkish Soup

To store, let the soup cool completely before transferring it to an airtight container. This vegan red lentil soup can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop over medium heat until heated through, stirring occasionally.

Frequently Asked Questions About Red Lentil Turkish Soup

What’s the secret to perfect Red Lentil Turkish Soup?

The secret lies in the balance of spices and cooking time. Ensure the lentils are tender but not mushy for the best texture. Adding a splash of lemon juice enhances the flavor significantly.

Can I make Red Lentil Turkish Soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld. Just store it in the refrigerator, and reheat when ready to serve.

How do I avoid common mistakes with Red Lentil Turkish Soup?

To avoid common pitfalls, rinse the lentils well before cooking, and keep an eye on the cooking time to prevent overcooking. Adjust seasoning before serving for the best flavor.

Variations of Red Lentil Turkish Soup You Can Try

Here are a few twists you might enjoy:

Add spinach or kale for a nutritious boost.
Incorporate diced tomatoes for added sweetness.
Try adding spices like turmeric or paprika for a different flavor profile.
Mix in coconut milk for a creamy, rich texture.

For more delicious recipes, check out our latest recipes or try making Creamy Potato Soup for a comforting meal. If you’re looking for a healthy option, our Spicy Lentil Soup is a great choice!

For more information on the health benefits of lentils, you can visit Healthline.

Irresistibly Easy Red Lentil Turkish Soup in 30 Minutes

Author: basmer
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting bowl of Red Lentil Turkish Soup that’s quick to prepare and packed with flavor and health benefits.

Instructions

Begin by warming up 2 tablespoons of olive oil in a large pot over medium-high heat.
Add in 1 diced onion, 2 minced garlic cloves, 1 chopped carrot, and 1 diced potato. Sauté until softened for about 5-7 minutes.
Stir in 2 tablespoons of tomato paste along with 1 teaspoon each of cumin and coriander, and 1/2 teaspoon of Aleppo pepper. Cook for about a minute.
Pour in 6 cups of vegetable broth and add 1 cup of rinsed red lentils. Bring the mixture to a boil for 4-5 minutes.
Reduce the heat to a simmer and cook until the lentils and vegetables are tender, about 15-20 minutes.
Use an immersion blender to puree the soup until smooth.
In a small pan, heat a little olive oil, then sauté 1 minced garlic clove and a pinch of Aleppo pepper until fragrant. Drizzle this over the blended soup.
Dish out the soup into bowls and serve with lemon wedges on the side.