Description
A quick and flavorful Turkish lentil soup recipe that’s hearty, healthy, and on the table in just 30 minutes. Perfect for a weeknight meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- Pinch of red pepper flakes (optional, for a little heat)
- 1 cup red lentils, rinsed well
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Juice of 1/2 lemon
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened slightly.
- 2. Stir in the minced garlic, cumin, coriander, turmeric, and red pepper flakes (if using). Cook for another minute until fragrant, taking care not to burn the garlic.
- 3. Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Stir everything together.
- 4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have broken down, creating a creamy consistency. Stir occasionally.
- 5. Season the soup with salt and black pepper to taste. Stir in the lemon juice just before serving.
- 6. Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water or broth, or in the microwave. The soup will thicken as it cools.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 5g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g