Turkish Red Lentil Soup

A velvety, quick-cooking red lentil pot with sweet carrots, cumin, and bright lemon juice.

• Prep: 8 min
• Cook: 17 min
• Total: 25 min
• Servings: 2
• Cuisine: Middle Eastern
• Difficulty: Easy
• Cost: $2.26/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• High-Fiber
• Low-Calorie

Tags

• one-pot
• healthy
• comfort food
• tangy
• budget-friendly
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 1 carrot (peeled and diced)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 0.25 teaspoon ground turmeric
• 0.75 cup red lentils (rinsed)
• 3 cup vegetable broth
• 1.5 tablespoon lemon juice (freshly squeezed)
• 0.5 teaspoon dried mint
• 0.5 teaspoon salt

Instructions

1. Heat 1 tablespoon olive oil in a medium pot over medium heat for 1 minute.
2. Add chopped yellow onion and diced carrot; cook for 4 minutes until vegetables begin to soften.
3. Stir in 1 tablespoon tomato paste, 1 teaspoon ground cumin, and 1/4 teaspoon ground turmeric, cooking for 1 minute.
4. Add 3/4 cup rinsed red lentils, 3 cups vegetable broth, and 1/2 teaspoon salt. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 12 minutes until lentils and carrots are completely tender.
6. Remove from heat. Use an immersion blender to briefly blend soup to your desired creamy consistency, then stir in 1 1/2 tablespoons lemon juice and 1/2 teaspoon dried mint before serving.

Notes

Red lentils break down naturally as they cook, making this soup creamy without adding any dairy.

Nutrition (per serving)

• Calories: 391
• Protein: 17.9 g
• Carbohydrates: 58.5 g
• Fat: 9.4 g
• Fiber: 10.3 g
• Sodium: 1762 mg
• Saturated Fat: 1 g
• Sugar: 10 g