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Vegan Turkish Red Lentil Soup
Vegan Turkish Red Lentil Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Easy and flavorful Turkish red lentil soup, perfect for vegans.
Ingredients:
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 2 teaspoons salt, divided
  • 2 sprigs fresh thyme
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 Turkish bay leaves
  • 6 cups vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups red lentils, picked over and rinsed
  • 1.5 tablespoons tomato paste
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 2 cups water
  • 4 tablespoons chopped flat-leaf parsley
  • 1 lemon, sliced into wedges
Instructions:
  • In a heavy saucepan over medium heat, heat olive oil. Add onions and 1 teaspoon of salt. Cook until softened, about 8 minutes, stirring occasionally. Stir in thyme sprigs, garlic, cumin, and bay leaves for an additional 1 minute. Enjoy the aromatic blend!
  • Combine vegetable broth, tomatoes, red lentils, tomato paste, oregano, salt, and pepper in a saucepan. Simmer partially covered, stirring occasionally, until lentils are tender and mushy, about 30 to 45 minutes.
  • Remove thyme sprigs and bay leaves before allowing the soup to cool for approximately 10 minutes. Blend 4 cups of the soup in a blender until smooth, then return it to the saucepan. Stir in water, then ladle the soup into bowls. Top with chopped parsley and a splash of lemon juice before serving.

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