Turkish Red Lentil Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 1 cup red lentils, rinsed and drained
• 6 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, and sauté until softened, about 5 minutes.
2. 2 Stir in cumin, coriander, and red pepper flakes, cooking for an additional minute to toast the spices.
3. 3 Add the lentils, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes.
4. 4 Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
5. 5 Stir in lemon juice and adjust seasoning if needed.
6. 6 Serve hot, garnished with chopped parsley.

Nutrition

Tips

• For extra creaminess, stir in a dollop of yogurt before serving, if desired.
• This soup freezes well for up to 3 months.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until hot.

Serving Suggestions

• Pair with warm pita bread or a side of crusty bread.
• A sprinkle of paprika or a drizzle of olive oil adds a finishing touch.

FAQ