Vegan Turkish Red Lentil Soup

4.4
(11)
9 Reviews
2 Photos

This delicious red lentil soup is super easy to make and full of flavor. It's vegan as well -- win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It's been made by many people throughout the family and is always met with great compliments! Cannot emphasize enough that you really need to use red lentils for this recipe as it's key to the taste. If you can't find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!

Submitted by Jet62879
Published on March 9, 2020
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  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.

Cook's Notes:

Soup can be made 3 days ahead. Cooled it uncovered. Then it can be chilled, covered.

Substitute 1 California bay leaf for the Turkish bay leaves if preferred.

Nutrition Facts (per serving)

285 Calories
6g Fat
47g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 285
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 3%
Sodium 1092mg 47%
Total Carbohydrate 47g 17%
Dietary Fiber 13g 45%
Total Sugars 5g
Protein 16g 33%
Vitamin C 39mg 43%
Calcium 149mg 11%
Iron 7mg 38%
Potassium 903mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.