Description
A hearty and flavorful Turkish lentil soup that combines the earthy taste of lentils with a refreshing hint of lemon.
Ingredients
Scale
- 1 cup red lentils, rinsed and drained
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium potato, peeled and diced
- 3 cloves garlic, minced
- 6 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lemon
- Lemon wedges, for serving
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and potato. Sauté until the vegetables are soft, about 5-7 minutes.
- Add the minced garlic, cumin, and paprika. Cook for an additional 1-2 minutes until fragrant.
- Stir in the rinsed lentils and pour in the vegetable broth or water. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches using a regular blender.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and lemon wedges on the side.
Notes
- For a creamier soup, add a splash of coconut milk or cream before serving.
- Feel free to adjust the spices according to your taste preference.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3
- Sodium: 240
- Fat: 6
- Carbohydrates: 35
- Fiber: 10
- Protein: 10
Keywords: Turkish Lentil Soup, Lentil Soup with Lemon, Vegan Lentil Soup, Healthy Soup Recipe, Comfort Food, Turkish Cuisine