Red Lentil Soup Turkish Style
Dive into the vibrant flavors of Turkish cuisine with this comforting Red Lentil Soup, a wholesome dish bursting with warmth and spice. Made with tender red lentils, hearty vegetables like carrots and potatoes, and aromatic seasonings such as cumin and paprika, this recipe offers a perfect balance of nutrition and flavor. Tomato paste adds a savory depth, while lemon wedges on the side provide a zesty finish to brighten each spoonful. Creamy and silky thanks to a quick blitz with an immersion blender, this soup is ready in just 45 minutes, making it an ideal weeknight meal. Serve it with fresh parsley for a fragrant garnish and enjoy a taste of Turkey in every bowl. Perfect for cozy dinners or meal prepping, this red lentil soup is vegan-friendly, protein-packed, and utterly satisfying!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 1 medium Onion
- 1 medium Carrot
- 1 medium Potato
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Water or chicken/vegetable stock
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the red lentils thoroughly in cold water until the water runs clear. Set aside to drain.
Peel and chop the onion, carrot, potato, and garlic into small pieces to ensure even cooking.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the carrot and potato to the pot. Stir and cook for an additional 3-4 minutes to slightly soften the vegetables.
Stir in the tomato paste, ground cumin, and paprika. Cook for 1-2 minutes to enhance the flavors.
Add the rinsed red lentils to the pot. Pour in the water or stock, and season with salt and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 20-25 minutes, or until the lentils and vegetables are tender.
Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and puree it in batches using a countertop blender.
Taste and adjust seasoning as necessary, adding more salt or spices to preference.
Ladle the soup into bowls. Garnish with freshly chopped parsley, if desired, and serve with lemon wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 18.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1980 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
