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A Taste of Tradition: Turkish Lentil Soup Recipe

Turkish Lentil Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 medium onion chopped
  • 2 carrots diced
  • 1 potato peeled and cubed
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 tablespoon tomato paste
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Juice of 1 lemon

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onions and sauté until soft, about 5 minutes.
  3. Stir in the garlic, carrots, and potatoes. Cook for another 5 minutes until fragrant.
  4. Mix in the cumin and tomato paste, cooking for an additional minute.
  5. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil.
  6. Reduce the heat, cover, and let it simmer for 20-25 minutes, or until lentils are soft.
  7. Once the lentils are soft, season with salt, pepper, and lemon juice to taste.
  8. Use an immersion blender to puree the soup to your desired consistency.
  9. Serve warm, garnished with a drizzle of olive oil or fresh herbs if desired.