Turkish Red Lentil Soup

vegan, whole food plant-based, easy, healthy, oil-free

Proving that the best things are often the simplest, this humble stew may not look like much, but the flavors speak for themselves. Comforting and nostalgic, yet simultaneously invigorating and dazzling, the nuanced, layered, and bold seasonings make it one of my personal favorites for all occasions. No need to soak dried beans or pull out your blender; delicate red lentils cook quickly, breaking down into a surprisingly creamy, full-bodied rustic purée. It’s a dish that asks for little yet gives so much in return.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 275kcal

Author: Hannah Kaminsky

Ingredients

2 cups dry red lentils 1 pound
1 large red onion diced
1 medium carrot scrubbed and diced
4 cloves garlic minced
2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
7-8 cups low sodium vegetable broth
14.5 ounces petite diced tomatoes
1/4 cup lemon juice
salt, to taste
1 cup cilantro roughly chopped

Instructions

In a large saucepan over medium heat, combine the lentils, onion, carrot, garlic, paprika, cumin, coriander, red pepper flakes, black pepper, 7 cups of the vegetable broth, and tomatoes along with their juices. Bring the mixture to a boil, then reduce the heat to medium-low.
Simmer for 15 – 20 minutes, until the lentils are falling apart. Stir vigorously to break them up more, thickening the soup and creating a creamy texture.
Add lemon juice and salt to taste. Simmer for another 3 – 5 minutes for those flavors to meld, adding another cup of vegetable broth if needed to thin it out.
Turn off the heat and fold in the cilantro just before serving. Enjoy hot!

Notes

Serving suggestion: Don’t miss a single drop! Soak it all in with a side of brown rice, quinoa, whole wheat pita bread, or baked pita chips. To stretch it even further, serve alongside a fresh green salad, air-fried falafel, tabbouleh, or oil-free stuffed grape leaves.

Notes: This soup is fantastic to make ahead since the leftovers keep beautifully. Cool the soup completely before transferring it to an airtight container. Store in the fridge for up to one week. For a longer-term solution, freeze individual portions in jumbo silicon muffin pans or extra-large ice cube trays. Store in a zip-top bag in the freezer for up to 6 months. To revive, heat in a loosely covered bowl for 2 – 3 minutes, pausing to stir halfway through, until steaming hot. Leftovers do tend to thicken as they cool so you may need to add more vegetable broth or water to recreate the original consistency.

Nutrition