20-Min Turkish Red Lentil Soup with Lemon
Creamy, silky red lentil soup that's tangy with lemon and rich from a touch of ground beef. Serve with lemon wedges and crispy breadsticks for the full Turkish bowl experience.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 18g
Ingredients
- ½ lb ground beef
- 1 cup red lentils
- 1 medium, diced yellow onion
- 5 cups chicken or vegetable broth
- 1.5 whole (1 juiced + 1 for wedges) lemon
- 8 pieces or 1 small loaf breadsticks or crusty bread
Instructions
- 1
Heat oil in a large pot over medium-high. Add ground beef, breaking it up with a spoon, until browned, ~4 minutes.
- 2
Stir in diced onion and cook until softened and fragrant, ~2 minutes.
- 3
Add red lentils and broth. Bring to a boil, then reduce heat and simmer until lentils break down and soup thickens, ~10 minutes.
- 4
Squeeze lemon juice into the pot and stir well. The soup should taste tangy and rich.
- 5
Season with salt and pepper to taste. Divide into bowls.
- 6
Serve each bowl with a lemon wedge and breadsticks on the side.
Tools you’ll need
- large pot with lid
- wooden spoon
- ladle
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