Description
A traditional Turkish Lentil Soup recipe that is hearty, flavorful, and easy to make. Perfect for a comforting meal any time of the year.
Ingredients
Scale
Main Soup Ingredients:
- 1 large onion
- 1 large carrot
- 2 large garlic cloves
- 1 small potato
- 1 cup dried red lentils
- 3 tablespoons tomato paste
- *optional 1 tablespoon of biber salçası Turkish pepper paste
- 1 teaspoon cumin powder
- 6–7 cups water or light vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Garnish:
- 2–3 tablespoons extra virgin olive oil or butter
- 2 teaspoons aleppo pepper (pul biber)
- Fresh lemon wedges
- Chopped parsley
- Serve with Turkish bread or Persian Flatbread
Instructions
- Preparation: Chop the onion, carrot, garlic, and potato. Rinse the lentils.
- Cooking: In a large pot, sauté the onion, carrot, and garlic in olive oil. Add the potato, lentils, tomato paste, cumin, water, salt, and pepper. Bring to a boil, then simmer until lentils are cooked.
- Garnish: In a small pan, heat olive oil or butter with aleppo pepper. Serve the soup with a drizzle of this mixture, lemon wedges, and parsley.
Notes
- You can adjust the consistency of the soup by adding more water or broth if needed.
- Feel free to customize the garnish with your favorite herbs or spices.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg