Go Back
–+ servings
bowls of Turkish red lentil soup
Print Recipe
5 from 55 votes

Turkish Red Lentil Soup

Easy Turkish Red Lentil Soup with carrots, turkish spices, red lentils.Easy weeknight meal. Few ingredients. Vegan Gluten-free Soyfree Recipe. Since the soup gets blended, the veggies can be chopped roughly to save time.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Servings: 3 servings
Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 3/4 cup onion chopped
  • 3 cloves of garlic chopped
  • 1/3 cup chopped carrots 4 baby carrot or 1 medium carrot
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp or more black pepper
  • 1/4 tsp red pepper flakes
  • 1 tomato chopped
  • 1-2 tbsp tomato paste or tomato ketchup
  • 1 tbsp chopped fresh mint leaves or use 1/2 tsp dried mint
  • 1/2 cup red lentils
  • 2 1/2 cups to 3 water or vegetable broth
  • 1/2-3/4 tsp salt or more salt
  • red pepper flakes mint, lemon juice and olive oil for garnish
US Customary - Metric

Instructions

  • 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 paste, 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 of 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.

Video

Notes

Instant Pot: Follow steps 1-3 on saute mode. Use 2.5 cups water, close the lid, pressure cook for 3 mins, quick release carefully. Blend if needed.
 
Nutrition is for 1 serve

Nutrition

Calories: 179kcal | Carbohydrates: 31g | Protein: 9g | Fat: 2g | Sodium: 496mg | Potassium: 677mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2825IU | Vitamin C: 18.8mg | Calcium: 85mg | Iron: 4mg