Description
A comforting bowl of Red Lentil Turkish Soup that’s quick to prepare and packed with flavor and health benefits.
Ingredients
Scale
- 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)
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.
Notes
- Adjust the seasoning to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Red Lentil Turkish Soup, Soup, Turkish Cuisine