Turkish Lentil and Tomato Soup Recipe

Name: Turkish Lentil and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 big onions; 1 tablespoon canola oil; 1 bay leaf; ¼ teaspoon cayenne pepper; ¼ teaspoon paprika; 1 pinch smoked paprika; 5 cups water; 1 cup red lentil; 400 g crushed tomatoes; 1 pinch dried rosemary; ½ cup israeli couscous (chunky, or bulgar wheat or brown rice); 1 tablespoon chicken stock powder (or vegetable stock powder); 1 teaspoon sugar

Servings: persons

2 big onions
1 tablespoon canola oil
1 bay leaf
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 pinch smoked paprika
5 cups water
1 cup red lentil
400 g crushed tomatoes
1 pinch dried rosemary
½ cup israeli couscous (chunky, or bulgar wheat or brown rice)
1 tablespoon chicken stock powder (or vegetable stock powder)
1 teaspoon sugar

1
Chop and saute onion in oil.
2
Add bay leaf and paprika.
3
Add water, lentils, tomatoes, rosemary.
4
Cook on low for 30 mins until lentils are soft.
5
Remove bay leaf.
6
Puree if desired.
7
Add couscous.
8
Cook for 15 mins until couscous is soft.
9
Add chicken stock and sugar.
10
Optionally add 2 c pureed spinach.
11
Serve with lemon, parsley, and/or yoghurt.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 big onions, 1 tablespoon canola oil, 1 bay leaf, ¼ teaspoon cayenne pepper, and more.

Yes, Turkish Lentil and Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Lentil and Tomato Soup

How did you like this recipe?

Frequently Asked Questions