Turkish Red Lentil Soup is a warm, comforting dish that is a staple in Turkish cuisine. This soup is not only delicious but also packed with nutrients and flavors that will make your taste buds dance. The combination of red lentils, fresh vegetables, and spices creates a hearty meal perfect for any time of the year. Whether you’re looking for a cozy meal on a cold day or a nutritious option for your family, this recipe is sure to please.
Why Make This Recipe
There are many reasons to try making Turkish Red Lentil Soup. First, it’s incredibly easy to prepare, requiring minimal cooking skills. With just one pot, you can whip up a delicious meal that feeds a crowd.
Second, this soup is highly nutritious. Red lentils are a fantastic source of protein, iron, and dietary fiber. They provide energy and help keep you full longer, making this soup an excellent option for anyone trying to eat healthier.
Additionally, the soup is vegetarian and can easily be made vegan by using vegetable broth. This gives you the flexibility to cater to different dietary preferences. Plus, it’s budget-friendly, making it perfect for families and individuals looking to save some money without compromising on flavor or nutrition.
Finally, the beauty of Turkish Red Lentil Soup lies in its simplicity. It is a forgiving recipe that allows you to add your personal touch. You can use whatever vegetables you have on hand, adjust the spices, and even control the thickness to match your taste.
How to Make Turkish Red Lentil Soup
Making Turkish Red Lentil Soup is straightforward. Here’s how you can create this delightful dish in your own kitchen.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (chopped)
- 2 carrots (chopped)
- 1 rib celery (chopped)
- 3 cloves garlic (minced or grated)
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 medium potatoes (peeled and cut into small pieces)
- 8 cups vegetable broth (add 4 cups at a time if your pot is not big enough)
- 2 cups split red lentils (dried, not canned)
- 1½ teaspoons salt
- 2 twists black pepper
- 1 lemon (cut into wedges)
- 1 handful flat-leaf parsley (chopped)
- Pita bread (to serve)
- Chili oil (made with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil)
Directions
Heat Up the Oil: Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
Sauté the Vegetables: Add 1 large chopped onion, 2 chopped carrots, and 1 chopped rib of celery to the pot. Sauté for about 4 minutes, stirring often. This step is important because it starts to build the flavor of your soup.
Add Garlic and Spices: Next, add 3 minced or grated cloves of garlic, 1 teaspoon of ground cumin, and 2 tablespoons of tomato paste. Stir together and fry for one more minute until everything smells fragrant.
Incorporate Potatoes and Broth: Add the 2 medium peeled and chopped potatoes to the mix. Then pour in 8 cups of vegetable broth (if you have a smaller pot, you can add it in two batches). Stir well.
Add Lentils and Seasoning: Rinse the 2 cups of split red lentils under cold water before adding them into the pot. Season with 1½ teaspoons of salt and 2 twists of black pepper.
Simmer the Soup: Let the mixture come to a simmer on medium heat. Cook for about 15 to 20 minutes or until the lentils are soft and the potatoes are fork-tender.
Blend the Soup: Using an immersion blender, blend the soup until it reaches a smooth consistency. Taste and adjust the salt if necessary.
Prepare the Chili Oil: In a small pan, warm up 4 tablespoons of olive oil or butter. Add 1 teaspoon of red pepper flakes and 1 crushed clove of garlic. Fry this mixture on low heat for about 1 minute, allowing the flavors to blend.
Serve: To serve, ladle the soup into a bowl. Add a squeeze of fresh lemon juice, top with a handful of chopped flat-leaf parsley, and drizzle with the chili oil.
Enjoy: For an added treat, serve the soup with warm pita bread or crusty bread, and consider sprinkling roasted chickpeas on top for extra protein.
How to Serve Turkish Red Lentil Soup
Turkish Red Lentil Soup is versatile when it comes to serving. It makes a great starter or can be a full meal. Here are some ways you can enjoy it:
As a Starter: Serve small bowls of soup as an appetizer before a main course. This is a great option for dinner parties or holiday meals.
As a Main Course: Pair the soup with a side of warm pita bread or crusty bread to dip into the soup. It makes a hearty and filling meal on its own.
Toppings: Consider adding toppings such as roasted chickpeas, croutons, or even a dollop of yogurt for a creamy texture. This can enhance the flavor and add a good crunch.
Accompaniments: Serve the soup with a fresh salad, such as a simple green salad with lemon vinaigrette, to balance the meal.
How to Store Turkish Red Lentil Soup
If you make a big batch of Turkish Red Lentil Soup, you can easily store leftovers for later use. Here’s how to do it:
Refrigerate: Let the soup cool down to room temperature. Transfer it to an airtight container and store it in the refrigerator. It will last for about 4 to 5 days.
Freeze: If you want to keep it longer, Turkish Red Lentil Soup freezes well. Pour it into freezer-safe containers, leaving a little space at the top for expansion, and freeze. It can last up to 3 months in the freezer.
Reheating: When you’re ready to eat, simply reheat the soup on the stove over low heat, stirring occasionally. You may want to add a splash of water or broth if it has thickened. It can also be reheated in the microwave.
Tips to Make Turkish Red Lentil Soup
Use Fresh Ingredients: Fresh vegetables will enhance the flavor of your soup, so try to pick the freshest onions, carrots, and celery you can find.
Customize Spices: Feel free to adjust the spices according to your taste. For example, add a pinch of cayenne pepper for extra heat or use smoked paprika for a deeper flavor.
Don’t Overcook Lentils: Red lentils cook quickly, so make sure to monitor them closely when simmering. Overcooked lentils can become mushy and may change the texture of the soup.
Experiment with Flour: For a thicker soup, you can add a tablespoon of flour to the vegetables when sautéing. Just mix it well before adding the broth.
Add Greens: For extra nutrients, consider adding a handful of spinach or kale during the last few minutes of cooking. This will not only boost the nutrition but also add a nice color.
Variation
While Turkish Red Lentil Soup is delicious as is, you can make some variations to give it a different twist.
Add Meat: For a heartier version, consider adding cooked chicken or ground meat. Just sauté it with the vegetables at the beginning.
Spicy Variation: If you love spice, add diced jalapeños or red pepper flakes directly into the pot with the onions. This will give your soup an amazing kick.
Herbal Twist: Experiment with different herbs. Fresh mint or dill can add an entirely new layer of flavor to the soup. Just stir in a handful right before serving.
FAQs
Can I use canned lentils instead of dried?
While dried lentils are usually preferred for this recipe due to their texture and flavor, you can use canned lentils. Just make sure to rinse them and reduce the cooking time since they are already cooked.
What type of vegetable broth is best?
You can use store-bought vegetable broth or homemade broth. If you want a deeper flavor, consider using a low-sodium broth so you can control the salt in your soup better.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! You can prepare it in advance and store it in the refrigerator. Just reheat it before serving.
In conclusion, Turkish Red Lentil Soup is a simple yet flavorful dish that everyone can enjoy. It’s nutritious, easy to make, and has room for many adaptations based on your tastes. Give it a try, and you and your loved ones will enjoy a bowl of warm goodness!
Turkish Red Lentil Soup
Ingredients
Method
- Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
- Add 1 large chopped onion, 2 chopped carrots, and 1 chopped rib of celery. Sauté for about 4 minutes, stirring often.
- Add 3 minced or grated cloves of garlic, 1 teaspoon of ground cumin, and 2 tablespoons of tomato paste. Stir and cook for 1 minute.
- Add 2 medium peeled and chopped potatoes, then pour in 8 cups of vegetable broth (in batches if needed). Stir well.
- Rinse the 2 cups of split red lentils under cold water before adding to the pot. Season with 1.5 teaspoons of salt and 2 twists of black pepper.
- Bring the mixture to a simmer, and cook for about 15-20 minutes until lentils are soft and potatoes are fork-tender.
- Blend the soup using an immersion blender until smooth. Taste and adjust seasoning if necessary.
- For chili oil, warm 4 tablespoons of olive oil in a small pan. Add 1 teaspoon of red pepper flakes and 1 crushed clove of garlic, frying on low for 1 minute.
- Serve ladled soup with a squeeze of fresh lemon juice, chopped parsley, and drizzle with chili oil.