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Vegan Lentil Soup

Lentil Soup

I developed this recipe from many other recipes by neighbours and family members. Coming from a warm climate country, although I like hot weather, one thing I like about chilly weather is soups! This lentil soup is in particular quite warming because of cumin and turmeric is a great blood purifier. This is some ancient wisdom talking here.

1 cup split red lentils
6 cups drinking water
1 clove garlic
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon dried spearmint
½ teaspoon turmeric
1 tablespoon tomato paste
2 teaspoon salt
Vegetable oil
Lemon juice to serve

• Wash lentils and drain well. Put them in a large pot –you’ll need that space for your hand blender as things get a little messy – and add water. Bring to a boil. Get a slotted spoon and a large plate ready. Place them near the cooking area.
• When you see foam building skim it with the slotted spoon and drop it on the plate –at some stage during this process, the foam will get thicker. Repeat this until the lentil is cooked, ready to disperse itself in the water and no more foam is building up.
• In a smaller pot, heat some vegetable oil. Add crushed garlic, tomato paste, sweet paprika, cumin, turmeric, spearmint and salt. Stir well. By using a soup ladle, transfer 1 or 2 spoonful of soup into this thick mixture, stir again and pour it back into the soup pot.
• Remove from heat. Plug the electric hand blender in and blend the soup in the pot until smooth. Work from your end of the pot and let all the splishy-splashy bits hit the other side of the pot.
• Serve hot with freshly squeezed lemon drizzled top.

Note: I have mine with extra spearmint and Turkish chili flakes but that’s optional.

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