Turkish Lentil Soup
This Turkish Lentil Soup recipe is so simple and comforting, and easy to make in less than 30 minutes.
Ingredients
4 servings
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion and carrot, and sauté for 5 minutes until softened, stirring occasionally. Stir in the tomato paste, cumin and Aleppo pepper. Sauté for 1 more minute, stirring occasionally.
- Add the stock, red lentils, potato, and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, cover and cook for 15 minutes or until the lentils are tender.
- If you would like to purée the soup, use an immersion blender to purée until completely smooth. Or transfer the soup to a traditional blender (I recommend doing this in two batches, so as not to overfill the blender), and carefully purée* until smooth.
- Season with salt and pepper to taste.
- Serve warm, garnished with chopped fresh herbs and fresh lemon wedges for squeezing. (The lemon juice is essential, in my opinion, so be sure to add a good squeeze!)
💰 Cost Estimate
Total Ingredients
$794.00
$794.00
Per Serving
$199.00/serving
$199.00/serving
🏠 Savings
~$1588.00 vs buying!
~$1588.00 vs buying!
📋 Price Breakdown (82% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 1 tbsp | $21.00 |
| white onion | 1 medium | $50.00 |
| carrot | 1 | $37.00 |
| tomato paste | 1 tbsp | $3.00 |
| ground cumin | 1 tsp | $27.00 |
| Aleppo pepper* | 0.5 tsp | $11.00 |
| vegetable or chicken stock | 6 cups | $527.00 |
| red lentils | 1 cup | $30.00 |
| Yukon gold potato | 1 small | $88.00 |
| fine sea salt and freshly-cracked black pepper | - | - |
| fresh lemon wedges and chopped fresh herbs | - | - |
*Estimated market prices, may vary by region
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