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Turkish Lentil Soup
This Turkish Lentil Soup recipe is so simple and comforting, and easy to make in less than 30 minutes.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and carrot, and sauté for ⏱️ 5 minutes until softened, stirring occasionally. Stir in the tomato paste, cumin and Aleppo pepper. Sauté for 1 more minute, stirring occasionally.
carrot (diced)1tomato paste1 tablespoonground cumin1 teaspoon
2
Simmer. Add the stock, red lentils, potato, and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, cover and cook for ⏱️ 15 minutes or until the lentils are tender.
red lentils (rinsed and picked over)1 cup
3
Purée (optional). If you would like to purée the soup, use an immersion blender to purée until completely smooth. Or transfer the soup to a traditional blender (I recommend doing this in two batches, so as not to overfill the blender), and carefully purée* until smooth.
4
Season. Season with salt and pepper to taste.
5
Serve. Serve warm, garnished with chopped fresh herbs and fresh lemon wedges for squeezing. (The lemon juice is essential, in my opinion, so be sure to add a good squeeze!)
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