lentilsmeal prepred lentils
Turkish Red Lentil Soup
A creamy, comforting, and nutritious vegan lentil soup made with lentils, vegetables, and spices, ready in about 30 minutes.
From YouTube · Oct 27, 2023
A creamy, comforting, and nutritious vegan lentil soup made with lentils, vegetables, and spices, ready in about 30 minutes.
10 min
Prep time
30 min
Cook time
40 min
Total time
6
Yield
Ingredients
13 ingredients- 5 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced and divided
- 2-3 carrots, peeled and chopped
- 1 medium russet potato, peeled and diced
- Kosher salt, to taste
- 2 tbsp tomato paste
- 6 cups low-sodium vegetable broth
- 2 tsp Aleppo pepper, divided
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 cup red lentils, picked over and rinsed
- 1 large lemon, cut into wedges
Method
12 steps- Heat 3 tablespoons olive oil in a large saucepan over medium heat.
- Add the onion, carrots and potato. Season with a pinch of salt and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add two-thirds of the minced garlic and cook for approximately 30 seconds.
- Stir in the tomato paste, 1 teaspoon Aleppo pepper, cumin and coriander. Cook for 1 minute to deepen the flavours.
- Add the rinsed red lentils and vegetable broth, then stir well.
- Bring the soup to a boil, reduce the heat and simmer partially covered for approximately 20 minutes, until the lentils and vegetables are completely tender.
- While the soup simmers, heat the remaining 2 tablespoons olive oil gently in a small pan.
- Add the remaining garlic and 1 teaspoon Aleppo pepper. Cook briefly until fragrant, without allowing the garlic or pepper to burn, then remove from the heat.
- Blend the soup until smooth using an immersion blender. Alternatively, cool it slightly and blend it carefully in batches.
- If the soup is too thick, add a little additional broth or water. Taste and adjust the salt.
- Divide the soup between bowls and drizzle with the Aleppo-pepper oil.
- Serve hot with lemon wedges for squeezing over each portion.
Additional tips
- Hot soup can cause serious burns. If using a countertop blender, allow the soup to cool slightly, work in small batches and vent the lid safely. Check the vegetable broth label for allergens and gluten if required.
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