Turkish Lentil Soup in a bowl
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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.
Course Appetizer, Main
Cuisine Gluten free, Turkish, Vegan, Vegetarian
Keyword Turkish Lentil Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 335kcal
Author Naturopath Lauren Glucina

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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!

Nutrition

Calories: 335kcal | Carbohydrates: 47g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Sodium: 19mg | Fiber: 18g