🥕<\/strong>Ingredient notes<\/h2>\n\n\n\nTraditionally, Turkish red lentil soup is a simple dish made from basic ingredients:<\/p>\n\n\n\n
Red lentils, onion<\/strong> and garlic, carrots, potato, tomato paste, vegetable stock,<\/strong> a trio of spices: cumin, dried mint, black pepper,<\/strong> and always with lemon wedges!<\/strong><\/p>\n\n\n\nRed lentils are the preferred choice, as unlike green or brown lentils, they will give a smooth and creamy texture once blended. They’re also super quick to cook.<\/p>\n\n\n\n
I chose to add a few extra spices to the mix – paprika, turmeric and red pepper flakes. Though honestly, the cumin, mint and pepper combo are all you need.<\/p>\n\n\n\n
This robust Turkish soup is topped with a drizzle of paprika oil, made by heating olive oil in a pan with paprika powder and red pepper flakes to provide colour and heat.<\/p>\n\n\n\n Turkish lentil soup ingredients<\/figcaption><\/figure>\n\n\n\n🌟Benefits<\/h2>\n\n\n\n Here’s why this hearty soup is a wonderful addition to your weekly menu:<\/p>\n\n\n\n
Packed with protein and dietary fibre<\/strong> – in fact, lentils contain both soluble and insoluble fibre. Soluble fibre is readily fermented by bacteria in the colon, which then produce short-chain fatty acids – the preferred fuel source for the cells of the gut wall<\/li>Polyphenol rich<\/strong> – polyphenols (such as quercetin in onion) are bulky molecules that can’t pass through the gut wall. They have a potent antioxidant effect inside the gut lumen – and also act as prebiotics<\/li>Contains B group vitamins,<\/strong> which are readily depleted in times of stress, and are required for the production of energy within our cells<\/li>Particularly good source of the antioxidant lycopene<\/strong><\/li><\/ul>\n\n\n\n🧑🏽🍳How to make Turkish lentil soup<\/h2>\n\n\n\n 1. Prepare the ingredients. <\/strong>Peel and finely dice an onion, a couple of carrots, and a large potato. Mince 3 cloves of garlic, then rinse a cup of red lentils well under water.<\/p>\n\n\n\nPrep the vegetables<\/figcaption><\/figure>\n\n\n\n2. Cook the vegetables. <\/strong>Heat a glug of olive oil in a large pot, soften the onion, then add the garlic and remaining vegetables. <\/p>\n\n\n\n3. Add tomato paste, spices. <\/strong>From here, add a few tablespoons of tomato paste, mix well, then add all your spices and cook till they release their aroma. <\/p>\n\n\n\nSoften the vegetables, then add the spices and tomato paste, stirring to coat<\/figcaption><\/figure>\n\n\n\n4. Simmer. <\/strong> Add lentils, and pour in 3 cups of vegetable stock and 4 cups of water. <\/p>\n\n\n\nBring the Turkish lentil soup to a boil then reduce to a simmer over gentle heat, cooking for 15-20 minutes, or until the vegetables have softened and the soup has reduced down slightly.<\/p>\n\n\n\n
5. Blend and serve.<\/strong> Once cooked, remove from the heat and use an immersion blender to blend up to three quarters of the soup (leave some texture). You could transfer to a regular blender if that’s all you have. <\/p>\n\n\n\nTaste test to check the seasoning is to your liking, adding salt or more pepper flakes if necessary, then ladle into bowls.<\/p>\n\n\n\nBring to a simmer, once cooked, blend - but leave some texture in there<\/figcaption><\/figure>\n\n\n\n🍋Serving suggestions<\/h2>\n\n\n\n You’ll have this Turkish red lentil soup on repeat over the winter months – here are some delicious serving ideas:<\/p>\n\n\n\n
Add a generous squeeze of fresh lemon juice (this is a must!)<\/li> Tear up a few fresh mint leaves<\/li> Drizzle with paprika-infused oil (see recipe)<\/li> Pair with soft pide or a crusty bread to your liking<\/li><\/ul>\n\n\n\n🍅Variations<\/h2>\n\n\n\n You may notice that some Turkish red lentil soup recipes are a yellow colour rather than orange-red. This is because they have left out the tomato paste – so feel free to experiment.<\/p>\n\n\n\n
This red lentil soup is similar to another famous Turkish soup known as ezogelin çorbasi.<\/strong> Ezogelin soup differs in that it uses rice and or bulgar wheat in place of the carrots and potato.<\/p>\n\n\n\n🥣Storage<\/h2>\n\n\n\n This delicious Turkish lentil soup is even better the next day, allowing the flavours to meld together. It’s a great recipe to meal prep and have stored in the freezer for a quick dinner.<\/p>\n\n\n\n
Fridge:<\/strong> store in an airtight container in the fridge for up to three days, re-heat before serving<\/li>Freezer:<\/strong> store for up to three months<\/li><\/ul>\n\n\n\n