Turkish Lentil Soup
A comforting and hearty Turkish Lentil Soup made with red lentils, vegetables, and warm spices, offering a creamy texture without any dairy. Naturally vegan and full of rich, earthy flavors, it’s perfect for a cozy meal any day of the week.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 1 rib celery, chopped
- 3 cloves garlic, minced or grated
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 medium potatoes, peeled and cut into small pieces
- 8 cups vegetable broth (add 4 cups at a time if needed)
- 2 cups split red lentils (dried, not canned)
- 1½ teaspoons salt
- 2 twists black pepper
- 1 lemon, cut into wedges
- 1 handful flat-leaf parsley, chopped
- Pita bread, for serving
- Chili oil (1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery, and cook for 5–7 minutes until softened and aromatic.
- Stir in minced garlic and cumin, cooking for 1 minute to bloom the spices.
- Add tomato paste and mix well, allowing it to coat the vegetables and deepen in color.
- Add the potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25–30 minutes until the lentils and vegetables are tender.
- Use an immersion blender to purée the soup until smooth, or leave it slightly chunky for texture.
- Season with salt and black pepper to taste.
- Serve hot, topped with chopped parsley and lemon wedges. Optionally, drizzle with chili oil and serve with pita bread.
Notes
- For extra flavor, add a pinch of smoked paprika or red pepper flakes.
- For a creamier soup, blend completely; for more texture, blend halfway.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently and add a splash of broth or water if the soup thickens too much.
- The soup is naturally gluten-free and vegan.
Find it online: https://glowcooks.com/turkish-lentil-soup/