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Nutrition Facts
Serving Size 1 (60g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock 1/2 cup white potatoes
Calories 188
Calories from Fat 10		(5%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 632mg		26%
Potassium 378mg		10%
Total Carbohydrate 33.6g		11%
	Dietary Fiber 5.9g	23%
	Sugars 0.7g
Protein 12.5g		25%
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Turkish Red Lentil Soup

Recipe #140836 | 50 min | 5 min prep | add private note

⁽⁵³⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Oct 10, 2005

Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.

SERVES 4 (change servings and units)

Ingredients

1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)

Directions

1
Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
2
Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
3
Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.
4
Serve.

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Featured Reviews for This Recipe

From: Molly53

On Nov 16, 2009

VERY easy and very delicious! I didn't have vegetable broth, so used chicken stock for the liquid.

0 people found this review helpful

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From: littlemafia

On Sep 27, 2009

I really enjoyed this.Haven't changed a thing.

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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!

15 people found this review helpful

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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!