20-Min Turkish Red Lentil Soup with Beef
Silky, tangy red lentil soup spiked with ground beef, finished with lemon and a drizzle of oil. Serve with toasted bread, fresh lemon wedges, and cherry tomatoes for dipping.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
Ingredients
- ½ lb ground beef
- 1 cup red lentils, rinsed
- 1 medium onion, diced
- 6 cups chicken broth
- 1 whole lemon
- ½ tsp Turkish red pepper flakes (or Aleppo pepper)
- 1 cup cherry tomatoes, halved; plus toasted bread and lemon wedges for serving
Instructions
- 1
Heat oil in a large pot over medium-high. Brown ground beef, breaking up clumps with a spoon, until no pink remains, about 4 minutes.
- 2
Add diced onion and cook until softened and fragrant, about 2 minutes. Stir in red pepper flakes.
- 3
Pour in chicken broth and add rinsed lentils. Bring to a simmer and cook uncovered until lentils break down and soup thickens, about 10 minutes.
- 4
Juice half the lemon into the pot and stir. Taste and season with salt and pepper.
- 5
Ladle soup into bowls. Top with halved cherry tomatoes and serve with toasted bread and lemon wedges on the side.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon
- ladle
- knife and cutting board
- lemon juicer or fork
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