Turkish Lentil Soup

Name: Turkish Lentil Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 3 tablespoons extra virgin olive oil; 4 garlic cloves (minced); 1/2 red onion (diced); 1 red bell peppers (seeds removed, diced); 1 large carrot (peeled and diced); 1 tablespoon dried mint; 1 teaspoon Aleppo pepper (or ¼ tsp. cayenne pepper, plus more to taste); 1 tablespoon sweet paprika ({if you like a smoky flavor smoky paprika}); 1/2 teaspoon cumin; 1/4 teaspoon coriander; 1 - 15 ounce diced tomatoes; 3 tablespoons tomato paste; 1 1/2 cups split red lentils (rinsed); 4 cups vegetable broth; 1/4 cup bulgur ({or grain of your choice} optional); Fresh parsley or cilantro (for garnish); Fresh mint (for garnish); Crushed red pepper (for garnish); Lemon wedges (for serving)

Turkish Lentil Soup is full of warm, rich spices with a hint of spice. This soup is a perfect for a plant-based meal. Red lentils are simmered with red lentils, bulgur, vegetables, garlic, spices, diced tomatoes and lemon juice. If you are meal-prepping this is great soup for that and can be frozen for later.

Prep15 min
Cook20 min
Total35 min
Makes6 servings
Calories278

Ingredients

6 servings

3 tablespoons extra virgin olive oil
4 garlic cloves (minced)
1/2 red onion (diced)
1 red bell peppers (seeds removed, diced)
1 large carrot (peeled and diced)
1 tablespoon dried mint
1 teaspoon Aleppo pepper (or ¼ tsp. cayenne pepper, plus more to taste)
1 tablespoon sweet paprika ({if you like a smoky flavor smoky paprika})
1/2 teaspoon cumin
1/4 teaspoon coriander
1 - 15 ounce diced tomatoes
3 tablespoons tomato paste
1 1/2 cups split red lentils (rinsed)
4 cups vegetable broth
1/4 cup bulgur ({or grain of your choice} optional)
Fresh parsley or cilantro (for garnish)
Fresh mint (for garnish)
Crushed red pepper (for garnish)
Lemon wedges (for serving)

Method

1
In a large pot heat the olive oil over medium heat. Add the garlic and saute for 2 minutes.
2
Add the onion and saute for 2 more minutes.
3
Add the red bell pepper, carrot, mint, aleppo pepper, paprika, cumin and coriander. Saute for 3 minutes.
4
Add the diced tomatoes, tomato paste, lentils, broth and the bulgur {or grain of your choice or leave it out}.
5
Simmer on low heat for 20 minutes, or until lentils and bulgur are tender.
6
You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
7
If you like a smooth texture you can strain the soup after you blend it.
8
Serve the soup with fresh parsley or cilantro, mint, crushed red pepper and a squeeze of fresh lemon juice.

Notes

Rinse the lentils until the water runs mostly clear before adding them to the pot for the cleanest flavor. Other vegetables that work well here include russet potatoes, zucchini, or celery. Swap the bulgur for farro, brown rice, quinoa, or freekeh, or leave it out entirely for a gluten-free version. For extra flavor, warm a tablespoon of olive oil with a half teaspoon of Aleppo pepper and drizzle it over each bowl before serving.This soup freezes well for up to This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.