This recipe for traditional Turkish lentil soup is not only easy to make but also satisfying!
Total Time
30min
4.5
4 Ratings
Author: Anatolian Kitchen
Servings:
4
Ingredients
•
4
tsp
Extra-Virgin Olive Oil
•
1
Small
Onion
•
1
Small
Carrot
•
1 1/2
cups
Yellow Lentils
or Red Lentils
•
5
cups
Vegetable Broth
or Chicken Broth, Beef Broth
•
as needed
Ground Black Pepper
•
1
Lemon
(optional)
•
to taste
Crushed Red Pepper Flakes
•
1
Small
Potato
Cooking Instructions
1.
Heat Extra-Virgin Olive Oil (4 tsp) on medium-low heat in a large soup pot and add chopped Onion (1) , Carrot (1), and Potato (1). Allow vegetables to soften, about 5 minutes, while stirring every minute or so.
2.
Add Yellow Lentils (1 1/2 cups), Vegetable Broth (5 cups), and Ground Black Pepper (as needed). Bring to a boil then reduce heat to a simmer. Allow to cook, covered, for 20 minutes, until lentils have become swollen with water and are falling apart.
3.
Blend the soup using a hand-held blender or a regular standing one in a few batches. Taste and add salt if necessary. Serve soup hot, and with a wedge cut from the Lemon (1), Crushed Red Pepper Flakes (to taste) and whole wheat bread.
Nutrition Per Serving
CALORIES
378
FAT
6.3 g
PROTEIN
20.7 g
CARBS
63.3 g
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