Sunday, 1 May 2016

Turkish Lentil Soup

Another outstanding recipe from Vegan Richa. I love this soup because it's so hearty and so full of flavor. I doubled this recipe to get 4+ serves but I wouldn't double the red pepper flakes again because I found it too spicy (I'm a delicate flower). I really liked it with the squeeze of lemon, especially with the spice. I tried it with and without blending and blending really made the flavors come alive.

Turkish Lentil Soup


1 tsp oil
¾ cup onion, chopped
3 cloves of garlic, chopped
⅓ cup chopped carrots, 4 baby carrot or 1 medium carrot
½ tsp ground cumin
½ tsp paprika
½ tsp dried oregano
¼ tsp or more black pepper
¼ tsp red pepper flakes
1 tomato chopped
1-2 tbsp tomato paste
1 tbsp chopped fresh mint leaves, or use ½ tsp dried mint
½ cup red lentils
3 cups vegetable broth
Mint, lemon juice and olive oil for garnish


Heat oil in a saucepan over medium heat.
Add onions, garlic and pinch of salt and cook until translucent. 5 minutes.
Add the carrots and the spices and mix well.
Cook for 2 minutes.
Add the tomato, tomato paste and mint and mix and cook for 2 minutes.
Add the red lentils, water and salt and mix.
Partially cover and cook for 15 minutes.
Reduce heat to medium-low and continue to simmer for a few more minutes until the lentils are tender to preference. (I found I needed an extra 10 minutes for the carrots to soften).
Taste and adjust salt and spice and mix in.
Add more water if needed.
Cool slightly and blend with an immersion blender or regular blender.
Serve in bowls with a garnish pepper flakes, lemon juice, a few drops of olive oil and chopped fresh mint(optional).

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