Turkish Red Lentil Soup

Name: Turkish Red Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 medium onion; 2 carrots; 2 Yukon gold potatoes; 1 cup red lentils; 2 teaspoons cumin; 1 teaspoon salt; ½ teaspoon cayenne; 1 tablespoon tomato paste; 4 cups chicken broth; 1 tablespoon dried mint; 2 tablespoons lemon juice

User Reviews

0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
230 kcal
Course
Soup
Cuisine
Mediterranean

Turkish Red Lentil Soup

Iris Warren

Report

Scented with mint and cumin, this hearty Turkish Red Lentil Soup is packed with vegetables and loaded with protein.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 medium onion (diced)
2 carrots (peeled and diced)
2 Yukon gold potatoes (cubed)
1 cup red lentils (dried)
2 teaspoons cumin
1 teaspoon salt
½ teaspoon cayenne (optional)
1 tablespoon tomato paste
4 cups chicken broth (low sodium (or vegetable broth))
1 tablespoon dried mint
2 tablespoons lemon juice

Add to Shopping List

Instructions

Preheat a large stock pot over medium-high heat and spray with cooking spray (or drizzle with olive oil). Sauté onions and carrots, stirring frequently, until they begin to soften, about 4-5 minutes.
Add potatoes, red lentils, cumin, salt and cayenne to the pot and continue sautéing for 2-3 minutes. Using a wooden spoon, stir tomato paste into the pot and cook for 1-2 minutes so that the paste can absorb the flavors of the other ingredients.
Pour in chicken broth, give the entire mixture a stir. Increase heat to high, bringing the soup to a boil. Reduce heat to low and simmer until potatoes and lentils are cooked through, 15-20 minutes.
Remove pot from the heat and add mint and lemon juice. Puree until smooth using an immersion hand blender. Check for seasoning and adjust accordingly before serving.

Notes

This soup tastes even better on days two and three so I love making extra for lunches later in the week. It also freezes great!
If you don’t have an immersion blender, you can transfer the soup to a blender or food processor.