Quick Turkish Red Lentil Soup
80% authentic · Turkish
A simplified and faster version of the classic, focusing on core flavors for a weeknight-friendly meal. It skips some vegetables but retains the essential smooth texture and comforting taste.
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Ingredients
- Red lentils1 cup
- Onion1/2 medium
- Garlic1 clove
- Vegetable broth5 cups
- Olive oil1 tablespoon
- Lemon1/2
- Saltto taste
- Black pepperto taste
- Wateras needed
- Plain yogurtfor garnish
- Fresh parsleyfor garnish
Steps
- 1
Rinse the red lentils thoroughly.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat olive oil in a pot over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds.
- 4
Add the rinsed red lentils, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are very tender.
- 5
Blend the soup until smooth using an immersion blender or a standard blender.
- 6
Serve hot, garnished with a dollop of plain yogurt and fresh parsley. Squeeze fresh lemon juice over the top before eating.
