Turkish lentil soup just like the ones we used to have in the Turkish Anadolu restaurant in Baku. Brings back memories every time I make it . This is a delicious flavorful plant based soup filled with the goodness of lentils! It would be a great addition to your plant based whole30 or your gluten free menu!
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Ingredients
- 2 cups red lentils / Masoor dal
- 4 cups plant based broth
- 2 cups water
- 1 finely chopped onion
- 1 large diced carrot
- 1 large diced potato
- 1 tsp thyme ( optional)
- 1 tbsp dry mint
- 2 tsp salt ( as per taste )
- 2 tbsp olive oil
- 2 tsp paprika or smoked paprika
- For garnish
- 1 tbsp olive oil
- 1 tsp paprika.
- Lemon
- Dry mint leaves
Recipe
You can make this in Instant pot, pressure cooker or stove top. I made it in Instant pot.
Saute the onions in the oil once soft add the carrots and potatoes followed by thyme and paprika.
Add the washed lentils, water and the broth. Set for 15 minutes if using the instant pot. If you are using the pressure cooker, pressure for 7 minutes. If using stovetop, cook until lentil are cooked soft.
Once cooked you can blend it using an immersion blender or mush with a paddle if you want a chunky soup.
Garnish with mint leaves and a big squeeze of lemon. And add a drizzle of the paprika oil.
For paprika oil warm up the oil and add the paprika, switch off within a couple of seconds. Not letting the paprika burn.
Check out these other plant based recipes on our blog
Turkish Red Lentils Soup
Ingredients
- 2 cups Red lentils / Masoor daal
- 4 cups Vegan Broth
- 1 onion
- 1 carrot
- 1 potato
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tbsp dry mint
- 2 tsp paprika
- 2 tsp salt
For Garnish
- 1 tsp olive oil
- 1 tsp paprika
- 1 tbsp lemon
- 1 tsp dry mint leaves
Instructions
- Saute the onions in the oil once soft add the carrots and potatoes followed by thyme and paprika
- Add the washed lentils, water and the broth. Set for 15 minutes if using the instant pot. If you are using the pressure cooker, pressure for 7 minutes. If using stovetop, cook until lentil are cooked soft.
- Once cooked you can blend it using an immersion blender or mush with a paddle if you want a chunky soup
- Garnish with mint leaves and a big squeeze of lemon. And add a drizzle of the paprika oil. For paprika oil, warm up the oil and add the paprika, switch off within a couple of seconds. Not letting the paprika burn.
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