20-Min Turkish Red Lentil Soup with Crispy Bread
Silky red lentil soup with a whisper of ground beef, finished with lemon and served alongside toasted bread. Ready in 20 minutes—no long simmering required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 22g
Ingredients
- ¼ lb ground beef
- 1 cup red lentils
- 1 medium onion, diced
- 5 cups chicken broth
- 1 whole lemon
- 4 slices bread, sliced (for toasting)
Instructions
- 1
Heat a large pot over medium-high. Brown ground beef, breaking it up with a spoon, until no pink remains, about 5 minutes.
- 2
Add diced onion and stir until soft and fragrant, about 2 minutes.
- 3
Pour in broth and add lentils. Bring to a boil, then reduce heat and simmer until lentils are completely soft, about 10 minutes.
- 4
While soup simmers, toast bread slices in a dry skillet or toaster until golden and crispy.
- 5
Squeeze lemon juice into the pot and stir. Taste and season with salt and black pepper.
- 6
Serve soup in bowls with toasted bread on the side.
Tools you’ll need
- large pot (at least 3-quart)
- wooden spoon
- skillet or toaster
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