Turkish Red Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, diced
  • 2 carrots (330g), roughly chopped
  • 2 stalks celery (160g), roughly chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 2 tablespoons tomato paste
  • 1½ cups (280g) red lentils
  • 1750 ml vegetable stock
  • Fresh parsley, chives or coriander, to serve
  1. Heat a large saucepan over medium-high heat.
  2. When hot add the oil and onion and sauté the onion until it is brown.
  3. Meanwhile, put carrots and celery in the bowl of a food processor and process until finely chopped (this took about 10 seconds on speed 6 in my thermomix) - or you can finely chop by hand.
  4. Add the garlic, cumin, sweet paprika and tomato paste to the onions and stir for a few minutes before adding the chopped carrot and celery along with the red lentils and vegetable stock.
  5. Bring the soup to the boil, then turn it down to a simmer.
  6. Place a lid on the pot and cook for 15 minutes.
  7. It can be served as is, or if you prefer you can use a hand blender to make it a bit smoother (or puree it in your food processor).
  8. Serve with fresh parsley, chives or coriander.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2014/08/12/turkish-red-lentil-soup/