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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.

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

Instructions

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