Turkish Red Lentil Soup

Simple and quick to make, this Turkish red lentil soup is as nutritious as it is delicious.

Red lentils are a pantry staple. They are great to cook with and have a distinctive earthy flavour.

They do not require pre-soaking, are high in fibre, full of protein, and are quick and easy to cook. Whats more, they are really cheap, and easily available. They are highly nutritious, being low in fat, and high in protein, fibre, iron, potassium and B vitamins.

This vegetarian soup is great as a quick meal with some fresh warm bread, or in a thermos to take to work. It’ll leave you feeling full and satisfied and tastes even better the next day when all the flavours have had time to come together. For a bit of a kick, add some cayenne pepper or red chilli flakes. It’s great served either cold or warm.

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Turkish Red Lentil Soup

Nicole Shroff

Simple and quick to make, this Turkish red lentil soup is as nutritious as it is delicious.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Soup

Cuisine Turkish

Servings 6 people

Calories 234 kcal

Ingredients

 

US Customary | Metric

• 2 tablespoons olive oil extra virgin
• 1 medium onion medium diced
• 1 large potato diced small
• 1 medium carrot medium diced
• 1 tablespoon tomato paste
• 1/2 teaspoon red chilli flakes
• 1 cup red lentils washed in cold water and drained
• 7 cups hot water
• 2 leaves mint optional
• half lemon lemon juice
• 1 teaspoon coarse sea salt to taste
• freshly ground black pepper to taste
• 2 tablespoons butter
• 1 Tablespoon red pepper paste
• 1 teaspoon cumin powder

Instructions

 

• In a medium size saucepan, heat oil, add chopped onion and sauté on a medium heat till light brown.
• Add the carrots, potatoes, tomato paste and cumin and sauté for 2-3 minutes.
• Add the lentils, salt and pepper, water (and red chilli flakes if using) and stir well.
• Simmer till carrots and potatoes are soft (approximately 20 minutes).
• Remove from the heat and blend the mixture. If it is too thick, add a tiny bit of hot water.
• Separately, in a small saucepan, on low-medium heat, melt the butter and add the red pepper paste and salt and stir.
• Once it starts to bubble, remove from the heat and pour into the soup.
• Add lemon juice, and decorate with mint leaves. Serve with warm bread or fluffy basmati rice.

Nutrition

Nutrition Facts

Turkish Red Lentil Soup

Amount Per Serving

Calories 234 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g15%

Cholesterol 10mg3%

Sodium 462mg19%

Potassium 643mg18%

Carbohydrates 30g10%

Fiber 11g44%

Sugar 2g2%

Protein 10g20%

Vitamin A 1915IU38%

Vitamin C 11.3mg14%

Calcium 46mg5%

Iron 4.6mg26%

* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.

Keyword easy lentil soup, Turkish lentil soup, Turkish soup

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