Warm Your Soul with Turkish Lentil Soup - A Healthy Vegetarian Comfort

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are more nutritious, while split peas are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is budget-friendly.

Rinse 1 cup of dry red lentils under cold water until the water runs clear, washing a few times to remove dust and excess starch.

Set the rinsed lentils aside to soak.

Peel and chop the onion using a quick cutting method, then transfer it to a large pot.

Heat 1 tablespoon of extra virgin olive oil in the pot over medium to medium-low heat.

Sprinkle salt over the onions and sauté for 5 to 10 minutes until slightly brown.

While the onions cook, boil 4 cups (1 liter) of water in a kettle.

Make space in the middle of the pot and add 1/2 teaspoon of ground turmeric and 1 teaspoon of ground cumin, cooking for 30 seconds.

Mix in 2 teaspoons of tomato paste and sauté for 1 minute, being careful not to scorch it.

Drain the soaked lentils and add them to the pot, mixing well and sautéing for 1 to 2 minutes.

Pour in 4 cups (1 liter) of hot water and add 2 small bay leaves.

Cover and bring to a boil, then reduce heat and simmer for 10 to 15 minutes until lentils are mashable.

Add 1 teaspoon of salt, removing the bay leaves before blending the soup with an immersion blender until creamy.

Set the blended soup aside to rest.

In a separate saucepan, melt 2 tablespoons of butter until it begins to sing, then sprinkle in 1 teaspoon of paprika powder and turn off the heat, mixing well.

Serve the soup with a slice of lemon and drizzle with the butter paprika sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary