Warm Your Winter Soul With A Quick, Healthy & Delicious Soup

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Savor the Flavor: Turkish Red Lentil Soup

Add some classic sourdough, fluffy naan, or simple garlic bread for a great accompaniment for this winter warmer.
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 large or 3 small carrots, peeled and diced
  • 1 medium Russet potato, peeled and diced
  • 2 garlic cloves, sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne OR Aleppo pepper
  • 5 cups vegetable broth
  • 1 cup red lentils
  • 1 teaspoon dried mint
  • 1 lemon, sliced

∴ Heat olive oil in large, heavy-bottomed pot. Add onion; sauté for 4 minutes. Add carrot and potato; sauté for 4 minutes, stirring occasionally. Add garlic cloves; stir for 30 seconds. Add tomato paste, cumin, salt, paprika, oregano, black pepper and cayenne; stir for 30 seconds.

∴ Deglaze pot with small amount vegetable stock. Add remaining stock and lentils. Stir and heat until boiling. Reduce heat and simmer for 30 minutes. Stir occasionally.

∴ Add up to one cup water if soup is too thick. Remove from heat and stir in dried mint.

∴ Using immersion or stand blender, blend soup until creamy.

∴ Serve with lemon wedges. Add sprinkle of chopped parsley and drizzle of paprika oil.

Paprika Oil: Heat 3 tablespoons canola oil in small pot; add 1½ tablespoons paprika. Stir until fully incorporated. Remove from heat.