Delicious Vegan Turkish Red Lentil Soup Recipe

Ingredients

• 2 tbsp of olive oil for a flavorful base
• 2 big onions, finely chopped to add depth
• 2 tsp of salt, divided for a balanced taste
• 2 fresh thyme sprigs for a touch of herbaceous aroma
• 8 minced garlic cloves for a robust flavor
• 2 tsp of ground cumin for a hint of spice
• 2 Turkish bay leaves for a subtle earthy note
• 6 cups of vegetable broth for a rich liquid base
• 1 (28 oz) can of crushed tomatoes for a tangy kick
• 2 cups of red lentils, carefully picked and rinsed
• 1 ½ tbsp of tomato paste for a concentrated flavor
• 2 tbsp of dried oregano for a fragrant twist
• 1 tsp of ground black pepper for a dash of heat
• 2 cups of water to adjust consistency
• 4 tbsp of chopped flat-leaf parsley for a fresh finish
• 1 lemon, sliced into wedges for a zesty touch

Step 1

Begin by warming olive oil in a sturdy saucepan over medium heat. Toss in the onions and a pinch of salt, sautéing until they turn tender, which typically takes around 8 minutes. Introduce the thyme sprigs, garlic, cumin, and bay leaves, stirring the fragrant mixture for an additional minute.

Step 2

Next, pour in the vegetable broth, tomatoes, red lentils, tomato paste, oregano, the remaining salt, and a dash of pepper into the pan. Cover it partially and let it simmer, stirring now and then, until the lentils reach a soft, almost creamy consistency, usually around 30 to 45 minutes.

Step 3

Once done, fish out the thyme sprigs and bay leaves. Allow the soup to cool slightly, approximately 10 minutes. Transfer a portion of the soup, about 4 cups, into a blender and blitz until velvety smooth. Pour this back into the pot and incorporate some water. Serve the soup into bowls, topping it off with freshly chopped parsley and a squeeze of zesty lemon juice.