Turkish Red Lentil Soup

5 from 49 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

Cook Time25

Total Time35

Course: Soup

Servings: 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 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 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.

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

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