Turkish Red Lentil Soup (Lentil Soup Recipe!) #lentilsoup #lentils

Lentils are not only a delicious source of plant based protein, lentils are also high in fiber, iron, folate, and zinc. And they absorb bold flavors beautifully as they cook, making them so comforting and delicious.

5 Reasons to Love Lentils:
1. Packed with plant-based protein: With about 24.6g of protein per 100g, lentils actually outshine chicken breast by this measure!
2. High in fiber, low in fat: They’re a heart-healthy, complex carb with a low glycemic index — perfect for balanced eating.
3. Loaded with antioxidants: Polyphenols, saponins, and phytosterols in lentils help protect against degenerative diseases.
4. Affordable & easy to cook: Nutritious, budget-friendly, shelf-stable, and quick to make — what’s not to love?
5. A Mediterranean staple: Lentils are a cornerstone of the Mediterranean diet for good reason — wholesome, nourishing, and delicious.

Turkish red lentil soup (kırmızı mercimek çorbası) is velvety, comforting, and nutritious! So easy to make with lentils, veggies, and spices — and it’s ready in about 30 minutes!

Ingredients for Turkish lentil soup::
▢5 tablespoons extra virgin olive oil
▢1 medium yellow onion, chopped
▢3 garlic cloves, minced, divided
▢2 to 3 carrots, peeled and chopped
▢1 medium russet potato, peeled and small diced or chopped
▢Kosher salt
▢2 tablespoons tomato paste
▢6 cups low-sodium vegetable broth
▢2 teaspoons Aleppo pepper, divided
▢1 teaspoon cumin
▢½ teaspoon coriander
▢1 cup red lentils, picked over and rinsed
▢1 large lemon, cut into wedges

1. In a large Dutch oven or cooking pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering.
2. Add the onions, 2 minced garlic cloves, carrots, and potatoes. Season with a good dash of kosher salt, and cook, stirring occasionally until the vegetables have softened (about 5 to 7 minutes).
3. Add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon of Aleppo-style pepper and the rest of the spices.
Add the lentils and stir.
4. Allow the soup to come to a rolling boil for 4 to 5 minutes, then lower the heat and cover the Dutch oven with the lid leaving a small opening.
5. Let the soup simmer on the lowest heat setting for about 15 to 20 minutes or until the lentils and the vegetables are completely tender. (Check occasionally and give the soup a stir as needed. If it is getting too thick, add a little bit more vegetable broth about ½ to 1 cup more).
6. Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup to a standard blender, let some of the steam escape. Blend in batches until all of the soup is smooth.)
7. To finish, in a small skillet, warm about 3 tablespoons extra virgin olive oil over medium heat. Add the remaining Aleppo pepper and minced garlic and cook briefly until the garlic is golden brown and the oil has taken on a red hue from the Aleppo pepper. Remove from the heat and pour the warmed oil all over the soup.
8. Serve with lemon wedges to the side.

#lentils #lentilsoup #highprotein #lentilrecipe #recipe #vegetarian #veganrecipes #souprecipe #souprecipe

Did you know that one cup of cooked lentils will give you something like 18 grams of protein? And that’s not all. It’ll give you a lot of fiber, some vitamins, and essential nutrients your body needs, especially as the weather’s changing. So, I thought I’d show you one of my absolute favorite lentil soups, velvety smooth Turkish red lentil soup. And trust me, once you give this one a try, you will want to sip on it all season long. I finish it with a spicy olive oil sauce. So good. So much flavor.