Turkish Red Lentil Soup

From: Chef #828896

On Apr 30, 2008

I found this soup to be a tad bland for my taste so I spruced it up with some garlic and extra onions (I used red onions too!). I also used extra potatoes so the soup was a bit chunkier for my husband. GREAT easy, delicious soup for a weekday meal!

From: Genevieve H.

On Mar 30, 2008

My family and I are loving this soup. My 12 yr. old son goes back for 2nds and thirds, and my daughter that doesn't like most of what I make will eat a few bites of this soup. I have to at least double this recipe, and I add a little more potato, a little more paprika, and a tablespoon or so of trans fat free vegetable margarine, and it is so rich tasting and comforting. I add some bread and fruit on the side for our completed dinner. Thank you for this great soup.

From: Crabzilla

On Nov 5, 2005

Oh Toni, slurp, slurp! The absolute simplicity of this lovely, aromatic soup is simply awesome! Here is what I did... I did the prep work (oh so minimal!) last night, and my DH and I had the soup, exactly as you posted, this afternoon, for lunch with some lightly toasted pita bread, Kalamata olives, and pepperocini (on the side). Simply fabulous! There were only two of us for lunch, so for my family dinner this evening, I decided to tweak the soup to make it a more substantial meal, standing on its own. OMG, heaven! I added about 1/2 pound of cubed butternut squash, more garlic, cumin, black pepper, two red bell peppers, a lot of HOT Hungarian paprika (to suit our warped spicy taste buds), some diced shallots, about 1/2 cup cilantro, and one entire medium red onion. I re-pureed all but about 3 cups, and then lightly re-heated. I then garnished it with a dollop of sour cream, a sprinkle of fresh cilantro, and served it with a simple light salad and crusty bread and butter. To die for! Heaven! Nobody in this family likes lentils, red bell pepper, or butternut squash, lol, period. They never knew what hit them! They ate this stuff up like there was no more tomorrow, not even knowing they were eating lentils, etc. This is such a keeper, such a fantastic Autumn soup. I think that I will serve this fantastic soup as one of my starters for our big Thanksgiving feast! Thank you so much for such a lovely, simple, scrumptious soup, as is...or dressed up!

From: -Sylvie-

On Oct 17, 2005

This is so simple to make, as well as healthy and delicious! I used one baking potato, so I probably had more than 1/2 cup. When I came to taste the soup just before pureeing I felt that there was a little something missing, even though the simple flavours were great. So I added just one clove of garlic and let it simmer for a further five minutes and I think that made the soup just right for me. Pureeing most of it makes it lovely and creamy, but there is just enough texture from the cup that didn't get pureed. Thanks for sharing, I will be making this often!