Red Lentil Soup
This easy Turkish soup is ready in about 35 minutes and makes 4 servings. It is built around red lentils, onion and carrots. The cooking is mostly simmering and blending. It is vegan and vegetarian. It is on the lighter side, at about 290 calories and 18 g of protein per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 290 kcal
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Ingredients
For 4 servings
- 300 gred lentils
- 1onion
- 2carrots
- 3 clovesgarlic
- 2 tspground cumin
- 1 tspsmoked paprika
- 1 lvegetable broth
- 1lemon
- 3 tbspolive oil
- 1 tspsalt
Instructions
- Rinse the red lentils under cold water until the water runs clear. Dice the onion and carrots, and mince the garlic.
- Heat the olive oil in a large pot over medium heat. Sauté the onion and carrots for 5 minutes. Add the garlic, ground cumin, and smoked paprika, and cook for 1 minute until fragrant.
- Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are completely soft and falling apart.
- Blend the soup until smooth with an immersion blender. Season with salt and squeeze in the juice of the lemon. Serve drizzled with extra olive oil.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 18 g
- Fat
- 8 g
- Carbs
- 40 g
Approximate values for one serving.
About this recipe
- Cuisine: Turkish
- Dish type: Soup
- Diet: vegan, vegetarian
- In cookbook: Soups, Stews & Chilis
