The Best Vegan Turkish Red Lentil Soup Recipes
Discover the best Vegan Turkish Red Lentil Soup recipe! This easy and flavorful soup is perfect for a healthy meal, packed with spices and fresh ingredients. Ready in just over an hour.
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
Soup can be made 3 days ahead. Cooled it uncovered. Then it can be chilled, covered.
Substitute 1 California bay leaf for the Turkish bay leaves if preferred.