Turkish Lentil Soup
Authentic, easy lemony Turkish Lemon Soup - a quick and affordable mid-week meal. Serve with fresh lemon, mint and a chunk of pide bread.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 tbspn olive oil
- 1 onion, white
- 3 cloves garlic
- 1 medium carrot
- 2 tbspns tomato paste
- 2 tspns cumin powder
- 1 tspn paprika powder
- 1 tspn turmeric powder
- 1/2 tspn dried mint
- 1/4 tspn chili flakes
- Few grinds of black pepper
- 1/4 tspn coarse sea salt (taste fist - stock may be salty enough)
- 1 medium potato Agria variety
- 1 cup red lentils
- 4 cups organic low sodium vegetable stock
- 3 cups water
- 1 large lemon
To serve (optional):
- Drizzle chili oil
- Fresh mint leaves
- Pide bread
Prep the ingredients - peel and dice the onion, carrot and potato. Peel and finely slice the garlic. Wash and drain the red lentils.
Add olive oil to a large pot and cook onions over a medium heat until they soften.
Add garlic and carrot and cook a further few minutes.
Add tomato paste, mix to combine, then add all spices, and cook for about a minute, until they release their fragrance.
Add all other ingredients: lentils, potato, stock and water. Cover and bring to a boil.
Slide the lid off half way, reduce to a simmer and cook for ten minutes.
Take the lid off entirely, then cook another 10 minutes or so to let it reduce down.
Remove from heat, squeeze in the juice of a lemon, and use a stick blender to blend just a small amount, making the texture creamy.
Before serving, add a drizzle of chili oil, and a few fresh mint leaves.
- No need to soak your lentils prior – just give them a good rinse
- If you’re cooking on an electric element rather than gas hob – stir frequently so it doesn’t burn at the bottom of the pot
- Season with salt right at the end, if you’re using stock, it might already be salty enough
- I used paprika powder – not smoked paprika – I think smoked paprika would be a little overbearing
- Blend just a small portion of the soup before serving to make it super creamy
- Don’t skip the fresh mint and drizzle of chili oil to finish
- Serve with a salad and small chunk of bread to make it a satisfying, nutritious meal
- Freeze for an easy meal when you CBF!
- Nutrition info is an estimate only. But enjoy - it's good for you!
Calories: 335kcal | Carbohydrates: 47g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Sodium: 19mg | Fiber: 18g