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Turkish Red Lentil Soup

This red lentil soup is creamy, rich in flavor and so quick to throw together.  Paired with some crusty bread and a salad, it makes for a perfect meal any day of the week.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 tbsp EVOO
  • 1/2 medium onion, chopped
  • 1 large carrot, chopped
  • 1 tbsp tomato paste
  • 1 cup red lentils
  • 3/4 tsp cumin
  • 1/4 tsp dried mint
  • 1/2 tsp dried oregano
  • 4 cups chicken broth
  • 1-2 cups water
  • 1/2-1 tsp kosher salt
  • fresh black pepper to taste

For Garnish

  • 1/4 cup chopped fresh parsley
  • lemon wedges
  • dried mint
  • dried oregano
  • red pepper flakes (or pul biber)

Instructions

  1. In a large pot, add the olive oil over a medium flame. Add the onions and saute about 4 minutes until translucent.  Then add the carrots and saute about 3 minutes more.

  2. Once the carrots and onions are soft, add the tomato paste and cook for a minute, then stir in the cumin, dried mint and oregano and stir a few seconds more.

  3. Add the lentils, chicken both (or broth of choice,) 1 cup of water, and 1/2 tsp salt and fresh pepper and bring to a boil.  Then turn the heat down and simmer covered halfway about 20 minutes until the lentils are tender.

  4. Then puree with an immersion blender or transfer to a blender and pulse until the desired consistency is reached.  Pour back into the pot, thin it out with a little more water over a low heat if necessary and season with salt and pepper to your liking.

  5. Garnish with fresh parsley, red pepper flakes, dried mint, dried oregano, and serve with fresh lemon wedges.