20-Min Turkish Red Lentil Soup with Garlic Bread
Silky red lentil soup with a hit of lemon and warm spices, finished with crispy garlic bread. A one-pot weeknight winner that tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 22g
Ingredients
- ½ lb ground beef
- 1 cup red lentils
- 5 cups chicken broth
- 1 whole lemon (juiced)
- 1 tsp cumin
- 4 slices sliced bread (for garlic bread)
Instructions
- 1
Brown ground beef in a large pot over medium-high, breaking it up with a spoon, ~5 minutes.
- 2
Add lentils, broth, and cumin. Bring to a boil, then lower heat and simmer until lentils dissolve, ~10 minutes.
- 3
Stir in lemon juice. Taste and season with salt and pepper.
- 4
Toast bread slices under the broiler or in a toaster until golden, ~2 minutes.
- 5
Rub warm toast with garlic and a drizzle of olive oil.
- 6
Ladle soup into bowls and serve with garlic bread on the side.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon
- ladle
- knife
- cutting board
- broiler or toaster
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