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Vegan Turkish Red Lentil Soup

Vegan Turkish Red Lentil Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Base Ingredients

    • 2 tablespoons olive oil
    • 🧅 2 large onions, chopped
    • 🧂 2 teaspoons salt, divided
    • 2 sprigs fresh thyme
    • 🧄 8 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 2 Turkish bay leaves
    • 6 cups vegetable broth
    • 🍅 1 (28 ounce) can crushed tomatoes
    • 2 cups red lentils, picked over and rinsed
    • 🍅 1 ½ tablespoons tomato paste
    • 2 tablespoons dried oregano
    • 1 teaspoon ground black pepper
    • 💧 2 cups water
    • 4 tablespoons chopped flat-leaf parsley
    • 🍋 1 lemon, sliced into wedges

STEPS

1

Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.

2

Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.

3

Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

NUTRIENTS

Per 1 serving

🔥

285

Calories

  • 16
    Protein
  • 47
    Carbs
  • 6
    Fats

💡 Use red lentils specifically for the right flavor and texture.If unavailable, red lentils can be found at Indian or specialty food markets.Pair the soup with freshly baked bread for a complete meal.Blending part of the soup ensures a creamy texture while retaining some heartiness.Store leftovers in the fridge for up to 3 days or in the freezer for up to a month.