Take a cup of red lentils and thirty minutes of your time to make this vibrant and delightfully filling Red Lentil Soup. Red Lentils, some root vegetables and the characteristic fragrant Persian spices of cumin, paprika and turmeric makes this soup taste sensational. This is one of the many frugal and tasty meals I’ve learned from my late Persian mother in law, who was originally from the southwest of Iran near the Turkish border. So I wasn’t surprised to find out that this soup is also popular in Turkey.
What you need to make Red Lentil Soup
Beans and pulses feature a lot in Persian Cooking as in this Split Yellow Peas and Lime Stew, another favourite specially in winter.
- Fridge/Pantry – Cooking Oil, Onion,Potatoes,Carrot,Celery,Tomato Paste or Tomato,Chicken or Vegetable Stock, Salt and Pepper, Chilli Powder if you want a bit of heat.
- Spice Rack – I use a Persian spice blend called advieh which is available from middle eastern shops. A mix of paprika,cumin and turmeric is a really good substitute.
- Red Lentils- The great thing about red lentils is that is quicker to cook (and does not need pre soaking) than most beans and pulses. Rich in protein and fibre, red lentils are a cheap source B vitamins and Iron.
Easy does it…
- In a saucepan sauté the onions in oil until the onion is wilted. Add the diced potatoes,carrots,celery and tomato paste. Stir in the spices to coat the vegetables. Add tomato paste, lentils and stock. Bring to a boil, simmer until the lentils and veggies are tender.
- Blitz with a stick blender if you want a smooth soup, or leave as is if you want it chunky. I tend to blend half so you get a creamy part with chunks of veggies.
- Serve with naan or a sturdy bread like Turkish bread with a side of yoghurt and lemon slices. Sprinkle some cooked crumbled chorizo on the top if you’re filling indulgent.
Another soup close to my heart is the Filipino version of Chicken Noodle Soup (Sopas). Simple and hearty just right for the soup season. Oh and you have time, please leave a note via the comment section below, I would love to hear from you.
Red Lentil Soup
4
servings5
minutes30
minutesEasy vibrant heartwarming Red Lentil Soup
Ingredients
1 tablespoon cooking oil
1 small Onion, peeled and diced
2 Potatoes, peeled and diced
1 Carrot, peeled and diced
1 small stalk Celery, cut up into small dice
1 teaspoon Paprika
1 teaspoon Turmeric
1 teaspoon Cumin
3 tablespoon Tomato Paste or 2 diced Tomatoes
1 cup Split Red Lentils
4 cups Stock or 3 tablespoons Vegetable Stock dissolved in 4 cups Water
Salt and Pepper to taste
Chilli Flakes or Chilli Powder,optional
Directions
- Heat cooking oil in a saucepan on medium heat. Add the diced onion and cook until transparent.
- Add diced potatoes,carrots,celery to the pan and stir in the cumin, paprika , turmeric and tomato paste.
- Add the lentils, pour the stock over the lentils and bring to boil. Once boiling, reduce the heat to low and simmer until the veggies and lentils are tender about 20 minutes. Correct seasoning with salt and pepper and Chilli Powder or flakes if you want a bit of heat. If soup is too thick a bit of hot water to your desired consistency
- If you want a smoother soup, remove from heat and blitz with a stick blender. If you want the chunkier version, serve as is.
- Serve with naan or Turkish bread, yoghurt and lemon slices.
