Turkish Red Lentil Soup
Mmmmm comfort. I don’t know about you but what I want more than a bubble bath, fuzzy socks, and a heavy blanket on a cold and damp day is a generous bowl of some hearty red lentil soup. It’s like a hug, but in a bowl.
Dietitian's Recognition: Lentils are a great meat alternative. High in fibre, they serve to decrease cholesterol, regulate blood sugars and aid with digestion. If you aren't a vegetarian or vegan, just try a generous serving of this here soup. Your body will thank you for it. So will your taste buds. It's a win-win.
Added plus? This is a one-pot meal. It takes only 10 minutes to prep. Simply walk away while you get into some comfy PJs and turn on your favourite TV show and by the time you’re done so will be your dinner!
This is also a go-to potluck recipe for me in the winter. It’s always a crowd pleasure and it’s fool-proof; you could add almost anything and it would still taste divine. Add cauliflower and zucchini to make it into a stew, or add other spices such as a dash of cumin and turmeric to give it more depth. Either way, it’ll be delicious!
Pro Tip: Ever have a day when you don't want to prepare dinner, or don't have the time? Here's a tip: batch prepare this soup recipe and store into individual glass tupperware containers, cool it down quickly, and then store in the freezer. When needing a quick lunch or dinner, pop this out of the freezer and warm it up on the stove or in the microwave. Your meal will be ready in 5 minutes. Not too shabby.
Comforting Turkish Red Lentil Soup
▸ ▹ Vegan, gluten-free, soy-free, refined sugar-free, nut-free
Yield: 4 servings
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
2 tsp (10 mL) vegetable oil
1 yellow onion, diced
4 cups (1 L) water
1 cup (200 g) split red lentils, rinsed
1 medium potato or sweet potato, diced
1.5 Tbsp (10 g) paprika
2 tsp (5 g) onion powder
2 tsp (5 g) garlic powder
2 tsp (10 mL) balsamic vinegar
1 tsp salt or more to taste
1/4 tsp pepper or more to taste
In a large pot, sauté onions in oil until lightly brown.
Add in the remaining ingredients. Bring to a boil and then reduce to a simmer.
Loosely place a lid on the pot. Cook for 20 minutes until lentils are tender.
Taste test and add more water depending on how you like the consistency of your soup. Enjoy!
Optional Garnish: parsley, chives, pepper flakes, sautéed onions, and/or spicy chilli sauce. Serve while hot and enjoy!
Batch Prep Tip: batch prepare this soup recipe and store into air-tight containers. Allow it to cool to room temperature and then store in the freezer. When wanting a quick lunch or dinner, pop this out of the freezer and warm up in the microwave or on the stove. Your meal will be ready in less than 5 minutes!
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