Turkish Lentil Soup Recipe

Name: Turkish Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock (or water); 1 cup onion (chopped); 2 garlic cloves (finely minced); 1 cup carrot (chopped); 1 1/4 cups red lentils (rinsed); 1 tablespoon dried parsley; 1 bay leaf; 1 1/2 teaspoons cumin; 1/4 teaspoon thyme; 1 teaspoon salt (to taste); 1/4 teaspoon pepper; 1 lemon, cut in wedges

Servings: persons

6 cups chicken stock (or water)
1 cup onion (chopped)
2 garlic cloves (finely minced)
1 cup carrot (chopped)
1 1/4 cups red lentils (rinsed)
1 tablespoon dried parsley
1 bay leaf
1 1/2 teaspoons cumin
1/4 teaspoon thyme
1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 lemon, cut in wedges

1
In a large saucepan, over high heat, bring stock to boil.
2
Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
3
Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
4
Discard bay leaf.
5
Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
6
Return to saucepan. Simmer for 5 minutes.
7
Adjust seasonings.
8
Squeeze lemon juice into individual servings.
9
Freezes well. (244 calories per 1 1/2 cup of soup).

803

kcal

Calories

Fat

Carbs

122

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.

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

You need 12 ingredients. The key ingredients include: 6 cups chicken stock (or water), 1 cup onion (chopped), 2 garlic cloves (finely minced), 1 cup carrot (chopped), and more.

Yes, Turkish Lentil 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 Soup

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