Turkish Red Lentil Soup with Crispy Croutons
Silky, bright red lentil soup finished with lemon and served with crispy bread cubes—ready in under 20 minutes. A Turkish comfort classic that feels fancy but requires just one pot.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
Ingredients
- ¼ lb ground beef
- 1 cup red lentils
- 1 medium yellow onion, diced
- 5 cups chicken broth
- 1 whole lemon
- 2 cups crusty bread, cubed
Instructions
- 1
Heat oil in a large pot over medium-high. Add ground beef and onion, stirring until beef is no longer pink and onion softens, about 4 minutes.
- 2
Add lentils and broth. Bring to a boil, then reduce heat and simmer until lentils completely break down, about 10 minutes.
- 3
Squeeze lemon juice into the pot and stir well. Taste and adjust salt and pepper as needed.
- 4
While soup simmers, toss bread cubes with a pinch of salt and oil. Toast in a dry skillet over medium-high heat, stirring often, until golden and crispy, about 3 minutes.
- 5
Ladle soup into bowls and top with warm croutons. Serve with lemon wedges and sliced tomatoes on the side.
Tools you’ll need
- large pot (4-quart minimum)
- chef's knife
- cutting board
- wooden spoon
- 9-inch or 10-inch skillet
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