Turkish Red Lentil Soup

Turkish Red Lentil Soup

300-450Light mealFasting

Cook Time45 mins

Prep Time10 mins

Calories411

Protein16.9g

Carbs31.5g

Fat21.9g

Fibre9.1g

Ingredients

  • 0.25
  • 0.5
  • 1
  • 0.25
  • 0.5
  • 1 Tbsp
  • 1 tsp
  • 0.5 tsp
  • 40 g
  • 0.25 x400g tin
  • 200 ml
  • 1 Tbsp
  • 0.25
  • 1 pinch

Instructions

  1. Cook the finely chopped vegetables and garlic in ½ the olive oil for 10 minutes until softened.
  2. Stir in the ground spices and cook for 1 minute until fragrant.
  3. Stir in the red lentils, tomatoes, vegetable stock, and salt and pepper to taste. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes until the lentils are tender.
  5. Use a stick blender, or a countertop blender, to partially puree 1/2 the soup until smooth and creamy. If using a countertop blender, work in batches and take care with the hot soup.
  6. Return the soup to the pot and adjust the seasoning if needed.
  7. In a small dry frying pan, cook the seeds in the remaining olive oil over medium heat until they become fragrant and lightly browned, then stir in the lemon juice, dried mint and chilli flakes if using. Set aside to cool.
  8. Ladle the soup into serving bowls, spoon the seed oil mix on top and garnish with the fresh mint.

Notes

  • Non-fasting day? Can be served with wholemeal flatbread or pitta bread, or a slice of sourdough.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
  • If following a gluten free diet, please check the label of the stock to ensure there are no sources of gluten.

All Tags

300-450Light mealFastingWinterVegetarianEgg-freeGluten-freeDairy-freeEasyFreezableBatchNut-free