Name: Easy 30 Minute Turkish Lentil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 cup red lentils; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 4 cups vegetable broth; 2 tablespoons tomato paste; Juice of 1 lemon; Salt and pepper to taste; Olive oil for cooking

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Introduction

Hey there! Today, I want to share with you a recipe that has been a game-changer in my kitchen: Easy 30 Minute Turkish Lentil Soup. This flavorful and comforting soup is perfect for those busy days when you want something hearty but don’t have a lot of time to spend in the kitchen. I remember the first time I made this soup, and it instantly became a family favorite. Now, it’s a go-to recipe whenever I need a quick and delicious meal. Trust me, you’ll love it too!

Why You’ll Love This Soup

I make this soup when I need a nutritious and satisfying meal that comes together in no time. The combination of lentils, vegetables, and spices creates a rich and flavorful broth that warms you up from the inside out. Plus, it’s packed with protein and fiber, making it a wholesome option for lunch or dinner. My family goes crazy for this soup because it’s not only delicious but also incredibly easy to make. It’s a win-win!

Ingredients:

Here’s what you’ll need to make this Easy 30 Minute Turkish Lentil Soup:

1 cup red lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried thyme
4 cups vegetable broth
2 tablespoons tomato paste
Juice of 1 lemon
Salt and pepper to taste
Olive oil for cooking

Optional: Feel free to customize this soup by adding or substituting ingredients. For example, you can include diced potatoes or bell peppers for extra texture and flavor. I sometimes use turmeric instead of paprika for a different twist. Get creative and make it your own!

Directions:

Now, let’s get cooking!

1. Start by rinsing the red lentils under cold water until the water runs clear. Set them aside.

2. In a large pot, heat some olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

3. Add the minced garlic, cumin, paprika, and dried thyme to the pot. Stir well to coat the vegetables with the spices and cook for an additional minute.

4. Pour in the vegetable broth and add the rinsed red lentils. Stir in the tomato paste and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the lentils are tender.

5. Once the lentils are cooked, remove the pot from the heat. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.

6. Stir in the lemon juice for a bright and refreshing flavor. Taste and adjust the seasoning if needed.

7. Serve the Easy 30 Minute Turkish Lentil Soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs. Enjoy!

Notes:

Here are a few notes to consider while making this soup:

– If you prefer a chunkier soup, you can blend only half of the soup and leave the rest as is.

– Don’t worry if the soup thickens as it sits. You can thin it out by adding a little more vegetable broth or water.

– This soup freezes well, so you can make a big batch and save some for later. Just let it cool completely before transferring it to airtight containers.

Variations:

I love experimenting with different flavors, and this soup is no exception. Here are a couple of variations you can try:

– For a spicier kick, add a pinch of cayenne pepper or chili flakes to the soup.

– If you’re a fan of smoky flavors, substitute the paprika with smoked paprika.

Equipment:

No fancy equipment is needed for this recipe. A large pot, a knife, and a cutting board are all you need to whip up this delicious soup. However, if you don’t have an immersion blender, you can use a regular blender to puree the soup in batches. Just be careful when blending hot liquids and follow the manufacturer’s instructions.

Storage:

This Easy 30 Minute Turkish Lentil Soup can be stored in the refrigerator for up to 5 days. Although, in my house, it never lasts more than a day! It’s just that good!

Serving Suggestions:

I like to serve this soup with some crusty bread on the side for a complete and satisfying meal. You can also top it with a dollop of yogurt or a sprinkle of fresh herbs, like parsley or cilantro, for an extra burst of freshness.

Pro Tips:

Through trial and error, I’ve picked up a few tips that will make your cooking experience even better:

– To save time, you can chop the vegetables in advance and store them in an airtight container in the refrigerator until you’re ready to cook.

– Don’t skip the lemon juice. It adds a bright and tangy flavor that elevates the taste of the soup.

– If you’re short on time, you can use canned lentils instead of dried ones. Just rinse them well before adding them to the soup.

FAQ:

Q: Can I freeze this soup?

A: Absolutely! This soup freezes beautifully. Just make sure to let it cool completely before transferring it to freezer-safe containers. It will stay fresh for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it on the stove.

Q: Can I use green lentils instead of red lentils?

A: While red lentils are traditionally used in Turkish lentil soup, you can certainly use green lentils as a substitute. Keep in mind that green lentils take longer to cook, so you may need to adjust the cooking time accordingly.

Q: Can I add meat to this soup?

A: Absolutely! If you’re looking to add some protein to the soup, you can throw in some cooked chicken or diced beef. Just make sure to cook the meat before adding it to the soup.

Alright, there you have it! My recipe for Easy 30 Minute Turkish Lentil Soup. I hope you give it a try and enjoy it as much as my family does. Happy cooking!

Easy 30 Minute Turkish Lentil Soup