Today is May but even though it says it on the calendar, you certainly wouldn’t know it here in New York City! It’s so dreary and rainy today and I am in the mood for soup! Are you? A delicious and very hearty soup! I can really live on this soup as it’s not only delicious but so very healthy! Lentils are so healthy and a big staple in my diet. Imagine that you are dining in a little café along the shores of the Bosporus devouring a delicious bowl of Turkish Lentil Soup! Can we say SCRUMPTIOUS! To say that my favorite cuisines are Turkish and Middle Eastern food really is putting it mildly. I cannot get enough of it and have made it at home many times. When I had the soup in a Turkish restaurant, I absolutely loved it! I tried to duplicate it the best I could and came up with my great version of this wonderful soup! If you like Turkish food, soups and lentils, this is the soup for you. For those of you who are a vegetarian, just substitute the chicken broth for vegetable broth.
This soup is really easy to make and it has ingredients that you will find in your pantry. So give it a try, you certainly won’t be sorry! It is a perfect starter or a meal in itself. Pair it with a salad and you are good to go! The recipe uses red lentils which can be found in the aisle with all the dried legumes of your supermarket. If you can’t find them in your supermarket, you can definitely get them online.
What I like to do when the soup is finished, is puree half of it to make it smooth and also a bit chunky, which gives it a really great texture. This soup is simple, flavorful and delicious. Make a double batch and freeze the rest as it really freezes very well. So to see how I made my Turkish Lentil Soup, keep on reading!
- 1 tbsp. extra virgin olive oil
- 2 medium carrots, peeled and diced
- 1 medium onion, diced
- 1 large potato, peeled and cut into chunks
- 1 tsp. cumin
- 1 cup red lentils (I use Goya brand)
- 1 (15 oz) can of diced tomatoes, drained
- 4 cups chicken or vegetable broth
- 1 tsp. hot sauce (optional)
- Salt, to taste
- 2 tsp. fresh lemon juice
- 1 tbsps. fresh parsley or mint, chopped
- Heat a large Dutch oven or stock pot over medium low heat and add the olive oil. Let it heat up for a minute and add the onions and carrots. Sauté for about 5-7 minutes or until soft, stirring occasionally.
- Add potatoes, lentils, cumin, salt and hot sauce if using, and continue to sauté for another 3-5 minutes. Stirring occasionally.
- Add the tomatoes and stir to combine. Cook for another minute or two so the flavors combine.
- Add the chicken broth and stir. Increase the heat to high and bring to a boil. Once boiling, cover the pot and lower the heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Check to make sure the lentils and potatoes are soft and cooked through.
- Once done, add in the lemon juice. Remove from heat and let cool for a bit. Once cooled, in batches, add half of the soup to a blender or food processor and puree. Add the pureed soup back to the pot and stir to combine with the chunky part. Reheat until very warm. Garnish with parsley or mint and serve! Enjoy!