Description
A warm and comforting Turkish soup made with red lentils, vegetables, and spices, perfect for chilly evenings or a hearty lunch.
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 for garnish
- 3 tbsp extra virgin olive oil (for drizzling)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add your diced onions, carrots, and minced garlic. Sauté for about 5-7 minutes, until the vegetables are softened and the onions become translucent.
- Stir in the tomato paste, cumin, coriander, and Aleppo pepper. Cook for another couple of minutes to help release the flavors from the spices.
- Add the diced potato, red lentils, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, until the lentils are tender.
- Blend the soup for a creamy consistency or leave it chunky, depending on your preference. A hand blender works perfectly for this!
- Before serving, add the juice from the lemon, adjusting to taste. Drizzle with extra virgin olive oil and sprinkle with freshly sliced garlic and Aleppo pepper on top for added flavor.
Notes
This soup is gluten-free and can be adjusted to be vegan. It freezes well, so make extra for quick meals later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg