Turkish Red Lentil Soup

4.12 stars average

Scented with mint and cumin, this hearty Turkish Red Lentil Soup is packed with vegetables and loaded with protein.

Course Soup

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 230kcal

Preheat a large stock pot over medium-high heat and spray with cooking spray (or drizzle with olive oil). Sauté onions and carrots, stirring frequently, until they begin to soften, about 4-5 minutes.
1 medium onion, 2 carrots
Add potatoes, red lentils, cumin, salt and cayenne to the pot and continue sautéing for 2-3 minutes. Using a wooden spoon, stir tomato paste into the pot and cook for 1-2 minutes so that the paste can absorb the flavors of the other ingredients.
2 yukon gold potatoes, 1 cup red lentils, 2 teaspoons cumin, 1 teaspoon salt, 1/2 teaspoon cayenne, 1 tablespoon tomato paste
Pour in chicken broth, give the entire mixture a stir. Increase heat to high, bringing the soup to a boil. Reduce heat to low and simmer until potatoes and lentils are cooked through, 15-20 minutes.
4 cups chicken broth
Remove pot from the heat and add mint and lemon juice. Puree until smooth using an immersion hand blender. Check for seasoning and adjust accordingly before serving.
1 tablespoon dried mint, 2 tablespoons lemon juice

This soup tastes even better on days two and three so I love making extra for lunches later in the week. It also freezes great!

If you don't have an immersion blender, you can transfer the soup to a blender or food processor.