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–+ servings
hearty turkish lentil soup

Turkish Lentil Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Turkish
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Knife
  • 1 Cutting board
  • 1 Blender or immersion blender

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 carrot diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cup vegetable broth
  • 2 tablespoon tomato paste
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and diced carrot and sauté until softened.
  • Stir in ground cumin, paprika, black pepper, and salt.
  • Add rinsed red lentils to the pot and mix well.
  • Pour in vegetable broth and tomato paste, stirring to combine.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until lentils are tender.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in lemon juice and adjust seasoning if necessary.
  • Let the soup rest for about 5 minutes before serving.
  • Garnish with fresh parsley before serving.

Notes

For a richer flavor, you can sauté the onions until they are golden brown before adding the carrots. Also, if you prefer a chunkier soup, reserve some cooked lentils before blending and add them back in afterward. Remember that the soup will thicken as it cools, so you might want to add a bit more broth or water when reheating leftovers.
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