Turkish Red Lentil Soup
This cozy, nutrient-rich soup is a staple for a reason.
This cozy, nutrient-rich soup is a staple for a reason. Red lentils deliver plant-based protein and fiber to keep you full and satisfied, while anti-inflammatory spices like cumin and thyme bring bold, comforting flavor. It’s deeply nourishing, simple to make, and perfect for meal prep or a cozy weeknight dinner—no wonder it’s one of Jen’s forever favorites.
Ingredients:
- 1 tbsp olive oil
- ¼ onion, diced
- 1 garlic clove, smashed
- 1 carrot, diced
- ½ rib celery, diced
- ¼ tsp ground cumin
- Pinch of dried thyme
- Salt and pepper, to taste
- ½ cup red lentils, rinsed
- ¾ tbsp tomato paste
- 2 cups vegetable broth
- Lemon juice and zest (to finish)
- Fresh mint, chopped (to finish)
- Pinch of sumac (optional)
Directions:
- Heat olive oil in a pot over medium heat. Add onion and garlic and sauté until fragrant, about 2–3 minutes.
- Add carrot, celery, cumin, thyme, salt, and pepper. Cook for 8–10 minutes, until softened.
- Stir in red lentils and cook for another 5 minutes.
- Add tomato paste and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are tender.
- Blend until smooth (or leave chunky if you prefer).
- Top with lemon juice, zest, fresh mint, and a pinch of sumac.
Pro Tip: Add a dollop of Greek yogurt on top for extra creaminess and a protein boost!
Nutritional Information
- Calories: ~537
- Protein: ~25g
- Fiber: -17g
- Fat: ~15g
