Description
A warm and comforting Turkish soup made with red lentils, vegetables, and aromatic spices, finished with a splash of lemon for a refreshing tang.
Ingredients
Scale
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 large lemon (for juice)
- 6 cups low-sodium vegetable broth
- 1 tsp cumin
- 1/2 tsp coriander
- 1 medium russet potato (diced)
- 1 tsp Aleppo pepper (freshly ground preferred)
- 1 medium yellow onion (diced)
- 2 to 3 carrots (chopped)
- 2 garlic cloves (minced)
- 1 cup red lentils
- Kosher salt (to taste)
- 1 garlic clove (thinly sliced)
- 1 tsp Aleppo pepper
- 3 tbsp extra virgin olive oil (for drizzling)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and garlic, and sauté until the vegetables are softened and the onions are translucent.
- Stir in the diced potatoes, cumin, coriander, and Aleppo pepper. Cook for another minute to allow the spices to bloom.
- Mix in the tomato paste and rinsed red lentils, ensuring everything is well combined.
- Carefully add the vegetable broth to the pot, bring it to a boil, then reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the lentils and potatoes are tender.
- Once cooked, remove the pot from heat and stir in the juice of one large lemon. Taste and adjust seasoning with kosher salt if needed.
- Ladle the soup into bowls, drizzling with extra virgin olive oil and garnishing with thinly sliced garlic and a sprinkle of Aleppo pepper on top.
Notes
This soup tastes even better the next day, making it great for meal prep. Consider garnishing with herbs like parsley or cilantro for added freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg