Vegan Turkish Red Lentil Soup Recipe | Easy and Flavorful
When you crave something heartwarming, healthy, and bursting with flavor, there’s nothing quite like a bowl of Vegan Turkish Red Lentil Soup. This recipe, lovingly crafted over the years by combining the best elements of various versions, has become a family favorite. Perfectly suited for any season, it’s a delicious way to enjoy the rich flavors of red lentils, fresh herbs, and spices. Plus, it’s vegan – making it a win/win for everyone!
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The Best Vegan Turkish Red Lentil Soup Recipes
This delicious red lentil soup is super easy to make and full of flavor. It’s vegan as well — win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It’s been made by many people throughout the family and is always met with great compliments! Cannot emphasize enough that you really need to use red lentils for this recipe as it’s key to the taste. If you can’t find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!
Notes on Ingredients
For the best results, make sure to use red lentils. Their unique texture and taste are essential to the dish. The vegetable broth adds depth, while the blend of garlic, cumin, and oregano provides a robust, aromatic base. Fresh thyme and Turkish bay leaves infuse the soup with an earthy flavor. If Turkish bay leaves are unavailable, California bay leaves can be used as a substitute. Don’t forget to garnish with fresh parsley and a squeeze of lemon juice for a bright finish.
How to Make Vegan Turkish Red Lentil Soup
- Heat the Olive Oil: In a heavy saucepan over medium heat, warm 2 tablespoons of olive oil.
- Cook the Onions: Add 2 large chopped onions and 1 teaspoon of salt. Cook, stirring occasionally, until the onions are softened, about 8 minutes.
- Add Aromatics: Stir in 2 sprigs of fresh thyme, 8 minced garlic cloves, 2 teaspoons of ground cumin, and 2 Turkish bay leaves. Cook for 1 minute.
- Combine Main Ingredients: Pour in 6 cups of vegetable broth, 1 (28 ounce) can of crushed tomatoes, 2 cups of red lentils (rinsed), 1 ½ tablespoons of tomato paste, 2 tablespoons of dried oregano, remaining salt, and 1 teaspoon of ground black pepper. Cover partially and simmer, stirring occasionally, until lentils are very soft, about 30 to 45 minutes.
- Blend the Soup: Remove the thyme sprigs and bay leaves. Let the soup cool for about 10 minutes. Transfer 4 cups of the soup to a blender and blend until smooth. Return the blended soup to the saucepan and stir in 2 cups of water.
- Garnish and Serve: Ladle the soup into bowls and garnish with 4 tablespoons of chopped flat-leaf parsley and a squirt of lemon juice.
How to Serve Vegan Turkish Red Lentil Soup
Serve this hearty soup with freshly baked bread or a side of pita for dipping. For added flair, sprinkle a bit more fresh parsley on top and offer extra lemon wedges on the side. This soup makes a great starter or can be enjoyed as a main course.
How to Store Vegan Turkish Red Lentil Soup
This soup can be made up to three days ahead. Allow it to cool uncovered before transferring it to an airtight container. Store in the refrigerator, where it will keep well for several days. Reheat gently on the stove, adding a splash of water if needed to reach your desired consistency.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 269.14 kcal | 13% |
| Total Fat | 4.74 g | 7% |
| Carbs | 45.75 g | 18% |
| Sugars | 8.33 g | 9% |
| Protein | 14.9 g | 30% |
| Sodium | 1307.67 mg | 65% |
| Fiber | 8.57 g | 31% |
| Saturated Fat | 0.71 g | 4% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 2.84 g | – |
| Polyunsaturated Fat | 0.81 g | – |
| Cholesterol | 0 mg | 0% |
| Calcium | 98.26 mg | 12% |
| Magnesium | 56.4 mg | 15% |
| Potassium | 785.69 mg | 22% |
| Iron | 5.71 mg | 41% |
| Zinc | 2.09 mg | 21% |
| Phosphorus | 195.4 mg | 28% |
| Vitamin A | 271.42 mcg | 34% |
| Vitamin C | 21.23 mg | 27% |
| Thiamin B1 | 0.57 mg | 52% |
| Riboflavin B2 | 0.22 mg | 16% |
| Niacin B3 | 2.92 mg | 18% |
| Vitamin B6 | 0.53 mg | 38% |
| Folic Acid B9 | 255.74 mcg | 128% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 2.36 mg | 20% |
| Vitamin K | 49.37 mcg | 66% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Vegan Turkish Red Lentil Soup
Can I use a different type of lentil?
Red lentils are essential for this recipe due to their quick cooking time and unique texture. Other lentils may alter the flavor and consistency.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a diced chili pepper when cooking the onions for a spicy kick.
Is this soup freezer-friendly?
Yes, this soup freezes well. Store in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating.
Can I make this soup in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
The Best Vegan Turkish Red Lentil Soup Recipes
Ingredients
- 2 tablespoons olive oil
- 2 large onions chopped
- 2 teaspoons salt divided
- 2 sprigs fresh thyme
- 8 cloves garlic minced
- 2 teaspoons ground cumin
- 2 Turkish bay leaves
- 6 cups vegetable broth
- 1 28 ounce can crushed tomatoes
- 2 cups red lentils picked over and rinsed
- 1 ½ tablespoons tomato paste
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 2 cups water
- 4 tablespoons chopped flat-leaf parsley
- 1 lemon sliced into wedges
Instructions
- Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
- Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
- Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.
Notes
Enjoy the warmth and rich flavors of this Vegan Turkish Red Lentil Soup, a perfect blend of tradition and taste!
