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My review
Vegan Turkish Red Lentil Soup
4
Jet62879
"This delicious red lentil soup is super easy to make and full of flavor. It's vegan as well -- win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It's been made by many people throughout the family and is always met with great compliments!
Cannot emphasize enough that you really need to use red lentils for this recipe as it's key to the taste. If you can't find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!"
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Ingredients
1 h 5 m servings 285Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
Nutrition Facts
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
7/29/2018
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 &...
Most helpful critical review
6/14/2019
We liked this. I did not add the two cups of water at the end -- it was intensely flavored and we did not think it needed to be diluted. We will make this again. The only thing I would change is...
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7/29/2018
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 &...
5/27/2018
Really tasty soup. Tend to stay away from things vegan but this was well worth the break-out. Will be making it again
1/19/2020
I used celery instead of onion since I can’t eat onion and added some brown rice. Will definitely be making again. And I left out the curry.
10/13/2019
It was delicious. I wanted it hot so I added some hot stuff and used yellow instead of red lentils. Yum!
4/10/2019
Great as is, complex flavours yet simple to assemble. Get thicker when served the next day, yummy and healthy.
6/14/2019
We liked this. I did not add the two cups of water at the end -- it was intensely flavored and we did not think it needed to be diluted. We will make this again. The only thing I would change is...