Turkish Red Lentil Soup
A silky, warming Turkish lentil soup flavored with cumin and finished with a drizzle of spiced butter. Ready in 35 minutes with just 8 pantry staples.
- Total time
- 35 min
- Servings
- 4
- Calories
- 182
- Protein
- 9g
Ingredients
- 1 cup red lentils
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 5 cups vegetable broth
- ½ tsp cumin
- 3 tbsp olive oil, divided
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium until shimmering, ~60 seconds.
- 2
Add onion and carrot. Sauté until softened, ~5 minutes. Stir occasionally.
- 3
Add garlic and cumin. Stir constantly until fragrant, ~30 seconds.
- 4
Pour in broth and lentils. Bring to a boil over medium-high, then reduce to medium-low.
- 5
Simmer uncovered until lentils are completely soft, ~15 minutes. They should break easily with a spoon.
- 6
Use an immersion blender to puree soup until smooth. Work in batches if needed.
- 7
Season with salt and pepper. Taste and adjust. Drizzle each bowl with remaining 1 tbsp olive oil.
Tools you’ll need
- large pot (4+ quarts)
- immersion blender or regular blender
- wooden spoon
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
