Turkish Lentil Soup

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0% would make this recipe again

Turkish lentil soup is generally super-smooth and brothy, it's lightly seasoned with just a few simple spices, and it's served up with fresh herbs and lemon wedges, plus an occasional sprinkle of Aleppo pepper or pepper oil for some extra heat.

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Preparation : 15 min Cooking : 25 min
170 calories/serving

Ingredients

1 cup red-orange lentils (dried), rinsed and drained 190 g
1 tbsp olive oil 15 mL
1 onions, finely chopped 200 g
1 clove garlic, pressed or minced
1 carrots, diced 100 g
1/2 dried chili peppers, or Aleppo pepper 0.2 g
1 tsp ground cumin 2 g
1 tbsp tomato paste 18 g
1 potatoes, Yukon Gold (yellow flesh), diced into 1 cm cubes 200 g
6 cups vegetable broth 1.5 L
1 lemons 120 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp fresh cilantro 4 g

Before you start

It is not necessary to soak the lentils in advance. A blender or food processor will be very useful to purée the soup.

Method

  1. Heat the oil in a pot over medium-low heat. Add the onion, garlic and carrot to the pot, then sauté with occasional stirring 3-4 min until translucent. Add the tomato paste and spices. Cook 1 min with stirring.
  2. Add the lentils, potato and broth. Bring to a boil then reduce the heat and simmer, covered, about 15 min until the lentils become very soft.
  3. Purée the soup in a blender and adjust the seasoning.
  4. Garnish with cilantro leaves and lemon quarters. Serve.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

170

Fat

3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

80 mg

3 %

Carbohydrate

30 g

10 %

Fibre

5 g

22 %

Sugars

3 g

Net Carbs

25 g

Protein

9 g

Vitamin A

27 %

Vitamin C

22 %

Calcium

4 %

Iron

21 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 1
Meat and Alternatives 1
Fats ½
More info
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beans/Legumes | Soups | High Iron | Middle Eastern

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