Make Ahead

Easy Red Lentil Soup

February 12, 2020
Photo by Saboush Cooks
Author Notes

Most meals start with soup in Turkey. Red lentil soup is one of the most popular ones. This recipe is based on my grandmother's lentil soup which I have been devouring since my childhood. —Saboush Cooks

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4-6
Ingredients
  • 1/2 cup red lentils, well rinsed
  • 1 tablespoon olive oil/butter/coconut oil
  • 1 yellow onion (medium), chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 carrot (medium), chopped
  • 1 quart vegetable stock (low-salt)
  • 1 baby potato (small), peeled and chopped
  • 1 pinch salt
  • 1 pinch red chili flakes (optional), for garnish
  • 2-3 drops lemon juice, for garnish
In This Recipe
Directions
  1. Warm the oil in a medium-size stockpot over medium heat. Add the onion and garlic. Sauté until soft and for 3-5 minutes.
  2. Add the carrot and potato and sauté , 2 to 3 minutes more.
  3. Stir in the lentils, salt, pepper, and stock and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes, until the lentils are cooked through and tender.
  4. Using a handheld blender, puree the soup until smooth and creamy. If the consistency is too thick for your liking, add more stock or water to suit your taste.
  5. Garnish with red chili flakes and a couple of drops of lemon juice. Serve piping hot.

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