Vegan Turkish Red Lentil Soup
Ingredients1 h 5 m servings 285
- Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
- Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
- Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.
- Cook's Notes:
- Soup can be made 3 days ahead. Cooled it uncovered. Then it can be chilled, covered.
- Substitute 1 California bay leaf for the Turkish bay leaves if preferred.
Per Serving: 285 calories; 5.5 47.3 16.4 0 1092 Full nutrition
ReviewsRead all reviews 3
Great recipe. I made a few changes such as, I halved the salt to just 1 tsp. I used Laural the bay I have growing in my garden. I have a food intolerance to tomatoes so I used 1/2 of a mango &...
Really tasty soup. Tend to stay away from things vegan but this was well worth the break-out. Will be making it again