Easy Turkish Red Lentil Soup with carrots, turkish spices, mint. Easy weeknight meal. Vegan Gluten-free Soyfree Recipe.Jump to Recipe
Soups are a great appetizer or a meal by itself served with a salad or flatbread. And Red lentils are a definite favorite in the house. Light, quick and versatile. No waiting for the beans to soak and cook.
Onions and garlic are cooked until translucent. Then the carrots and other veggies, spices are added and toasted, hen mint, tomato, lentils and water or broth and done. Once the lentils are cooked, blend the soup carefully and serve with croutons, cucumber, flatbread or a side salad. The soup tastes amazing unblended as well and can be served so.
More Soups from the blog
- Mushroom Chickpea Soup
- Curried butternut squash soup
- Chard Mushroom Shallot Pasta soup
- Chipotle corn Chowder
- Moroccan lentil soup
- Cream of Mushroom Soup
This recipe is inspired by a mix of recipes from allrecipes.com and other sites and have evolved based on my personal preference.
Cook the onions, garlic until translucent. Add the carrots, spices and mix in. Add lentils and water and cook until lentils are tender.
Serve the soup as is, or blend and serve.
Turkish Red Lentil Soup
- 1 tsp oil
- 3/4 cup (120 g) onion chopped
- 3 cloves of garlic chopped
- 1/3 cup (42.67 g) chopped carrots 4 baby carrot or 1 medium carrot
- 1/2 tsp (0.5 tsp) ground cumin
- 1/2 tsp (0.5 tsp) paprika
- 1/2 tsp (0.5 tsp) dried oregano
- 1/4 tsp (0.25 tsp) or more black pepper
- 1/4 tsp (0.25 tsp) red pepper flakes
- 1 tomato chopped
- 1-2 tbsp (1 tbsp) tomato paste or ketchup
- 1 tbsp chopped fresh mint leaves or use 1/2 tsp dried mint
- 1/2 cup (90 g) red lentils
- 2 1/2 cups (2.5 cups) to 3 water or vegetable broth
- 1/2-3/4 tsp (0.5 tsp) salt or more salt
- red pepper flakes mint, lemon juice and olive oil for garnish
- Heat oil in a saucepan over medium heat. Add onions, garlic and pinch of salt and cook until translucent. 5 minutes.
- Add the carrots and the spices and mix well. You can also add in a good pinch of cinnamon for variation. Cook for 2 minutes.
- Add the tomato, tomato ketchup and mint and mix and cook for 2 minutes. You can add some veggies and greens veggies at this point.
- Add the red lentils, water and salt and mix. Partially cover and cook for 15 minutes. Reduce heat to medium-low and continue to simmer for a few more minutes until the lentils are tender to preference. Taste and adjust salt and spice and mix in. Add more water if needed.
- Cool slightly and blend with an immersion blender or regular blender(carefully). Serve in bowls with a garnish pepper flakes, lemon juice, a few drops of olive oil and chopped fresh mint(optional). Serve with croutons or flatbread of choice or a side salad.