30 minute Turkish Lentil Soup

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 medium Onion (coarsely chopped)
• 1 medium Carrot (coarsely chopped)
• 1 rib Celery (coarsely chopped)
• 2 cloves Garlic (pressed)
• 1 tsp Ground Cumin (for aroma)
• 2 tbsp Tomato Paste (regular tomato paste)
• 2 medium Potatoes (peeled and diced)
• 2 cups Red Lentils (rinsed under cold water)
• 2 L Vegetable Broth (or water; add 1 L at a time)
• to taste Salt (season at the end)
• to taste Black Pepper (freshly ground)
• 1 tsp Red Pepper Flakes (for topping)
• 1 tbsp Olive Oil (extra virgin, for topping oil)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 1 wedge Lemon (fresh juice added at serving)
• 4 pieces Pita Bread (warmed, optional)

Instructions

1. Prepare Ingredients

   Coarsely chop the onion, carrot, and celery. Press the garlic. Peel and dice the potatoes. Rinse the red lentils under cold water until the water runs clear.

   Time: PT10M

2. Sauté Vegetables

   Heat 2 tbsp olive oil in a large pot over low heat. Add the onion, carrot, and celery and sauté for about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: low heat

3. Add Garlic, Cumin & Tomato Paste

   Stir in the pressed garlic, 1 tsp ground cumin, and 2 tbsp tomato paste. Fry for 1 minute until fragrant.

   Time: PT1M

   Temperature: low heat

4. Add Potatoes, Lentils & Broth

   Add the diced potatoes and rinsed lentils. Pour in 1 L vegetable broth, season with salt and black pepper, and stir.

   Time: PT2M

   Temperature: medium heat

5. Simmer Soup

   Add the remaining 1 L broth, bring to a gentle simmer and cook for 15‑20 minutes, or until the lentils and potatoes are fork‑tender.

   Time: PT18M

   Temperature: medium heat

6. Blend to Creamy Consistency

   Using an immersion blender, puree the soup directly in the pot until smooth and creamy.

   Time: PT2M

7. Prepare Topping Oil

   In a small frying pan, heat 1 tbsp olive oil over medium heat. Add red pepper flakes and a small pinch of minced garlic; fry for 2 minutes until the garlic is golden but not burnt.

   Time: PT2M

   Temperature: medium heat

8. Serve

   Ladle the soup into bowls, drizzle the spiced oil over each, garnish with chopped parsley, squeeze a lemon wedge, and serve with warm pita bread on the side.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

40 g

Fat

5 g

Fiber

8 g