This vegan Turkish red lentil soup has long been a favorite recipe. It’s easy, healthy, tasty, creamy, filling, and quick to make. In addition, the lentil soup tastes sophisticated, but the recipe does not contain any fancy ingredients. A great classic of oriental cuisine.
Red lentil soup can be found on so many menus. And guess what: I never order them. Because this one tastes so good that I can’t give any version from a restaurant a chance. It may sound like leaning far out of the window, but no matter whom I’ve served my creation – everyone liked it a lot so far. And it tastes in every season: On the one hand, the red lentil soup is a typical cold season dish. Thanks to the lemon and mint, it also tastes great on warmer days. By the way, another reason why I don’t order lentil soup in the restaurant: The ingredients for this dish are so cheap that I can’t understand the price calculation for a soup.
Red lentils do not only taste great and are cheap, they can do a lot more. They contain more protein and iron than beef (so much for the frequently asked question where vegans get their protein from. Thanks for worrying). Lentils also contain many other minerals such as zinc and magnesium, as well as some B vitamins, and are therefore really nourishing. But they do not contain any cholesterol. And hardly any fat anyway. Plus, unlike many other legumes, they don’t need to be soaked. And yet they don’t take long to cook and are ready in no time.
For once little frills
Besides the fact that lentils cook through quickly, this recipe is very simple in itself. For a deliciously creamy Turkish red lentil soup, you have to cut the vegetables first, yes, that can sometimes be time-consuming. But: Since it is blended anyway, it is enough if you break it up into some unsightly chunks. Then fry the vegetables a little, then add the spices, lentils, and water, simmer briefly, purée, done. You can serve the soup as it is or add little bells and whistles. Sometimes I do that if it is not only for the eye, but above all for the taste. The palette ranges from sumac, dried mint, fresh mint, fresh parsley to vegan seasoned butter.
- 1 cup red lentils
- olive oil
- 1 carrot
- 1 onion
- 1 clove garlic
- 1 small potato
- 1 tsp ground cumin
- 1 tsp sweet paprika powder
- 1 tbsp tomato paste
- 1-2 tbsp fresh mint (dried is also ok, but use less then)
- 1-2 tbsp fresh parsley
- 1 tbsp vegetable stock powder
- some chili powder (if you like it spicy)
- 5 cups water
- ½ - 1 lemon, the juice from it (and a little more for serving)
- 1 tsp salt
- black pepper
- Optional for serving (all or some of it or nothing): Sumac (if you happen to have it at home. It gives the whole thing a lemony note), for the paprika butter: About 2 tbsp of vegan butter with 1/2 to 1 tbsp of paprika powder, dried mint, fresh mint, fresh mint;
- Wash the lentils with water in a colander and set them aside.
- Cut the vegetables into pieces (since they are ultimately blended, they don't have to be cut small, particularly pretty, or evenly cut). Put the potato pieces aside.
- Fry the carrot, onion, and garlic in a little olive oil.
- When the onion pieces start to turn translucent, add the cumin, paprika, tomato paste, mint, parsley, and vegetable stock powder. And chili, if you use some. Stir and fry for 1-2 minutes.
- Now add the lentils, water, and potato pieces and let everything simmer for about 20 minutes until the vegetables and lentils are soft.
- Now add lemon juice, salt, and pepper.
- Next, blend everything. I use the same blender I make smoothies with.
- If you feel the soup is too thick, add a little more water.
- Serve the soup with a piece of lemon and fresh bread such as Turkish flatbread.
You can also add some sumac on top. Sometimes I further like to add some paprika butter: To do this, simply melt vegan butter and stir in sweet paprika powder. Fry for a short moment only, maybe a few seconds.
Dried mint also tastes great on this lentil soup. Sprinkle it on top or use it in your seasoned paprika butter. You can further use fresh, finely chopped mint. Parsley also goes well with it. Or you simply take everything at once - whatever you feel like.
Did you try this recipe?
|I would love to see the result – and share it. So please do not forget to tag me on Instagram: @plantbased.redhead.cooks|
|Furthermore, I am also looking forward to your comment, no matter if you want to tell me how good it was, or if you have some suggestions or questions.|