Turkish Red Lentil Soup
30 min
Soup
10 ingredients or less
One-bowl / one-pot
Freezer-friendly
Servings
Total
30 minPrep
5 minCook
25 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
2 tsp (10 mL)vegetable oil
-
1onion, diced
-
4 cups (960 mL)water
-
-
1potato, diced into 1 cm cubes
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1½ Tbsp (10 g)paprika powder
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2 tsp (5 g)onion powder
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2 tsp (6 g)garlic powder
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1 tsp (6 g)salt
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¼ tspground black pepper
Optional Garnish
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chili flakes
-
fresh parsley
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plant-based Greek-style yogurt
Make your own
Directions
- To a large pot on medium-high heat, add the oil. When hot, sauté the onions until lightly brown in about 3 - 4 minutes.
- Add in the remaining ingredients. Bring to a boil and then reduce to a simmer. Partially cover with a lid a cook for 15 minutes, or until the lentils and potato are cooked through.
- Taste test, add more salt and pepper to taste, and add more water depending on how you like the consistency of your soup. Garnish, and enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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