Red Lentil Soup

Silky, nourishing, and full of warm spices, this classic Turkish red lentil soup is a comfort food favorite. It’s made with humble ingredients and ready in under an hour — perfect for a cozy lunch or dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the tomato paste (if using) and cook for 1–2 more minutes

Step 2

Add the chopped carrot. Stir in cumin, paprika, chili flakes, salt, and pepper. Cook for another 2 minutes to toast the spices

Step 3

Add the rinsed red lentils and pour in the vegetable broth or water. Stir well and bring to a boil

Step 4

Lower the heat and simmer the soup, covered, for 25–30 minutes, or until the vegetables and lentils are soft

Step 5

se an immersion blender to puree the soup until smooth and creamy. (Alternatively, blend in batches using a standard blender—be careful with the heat!)

Step 6

Taste and adjust salt or spices as needed. If the soup is too thick, add a splash of hot water to loosen it

Step 7

Turn off the heat and add the chopped cilantro and mix it well

Step 8

Ladle into bowls and drizzle with a little olive oil or melted butter, sprinkle with chili flakes, and serve with sunflower seeds and protein of your choice