Red Lentil Soup

Aymara made this delicious soup for out Turkish cookout this month. Lentils are a good source of iron and a great substitute of proteins for vegetarians.

This recipe is very easy. Will take you 5 minutes to prepare it, and will be ready in 40. It serves 4.


1 tbsp. butter or ghee
1 onion, chopped
2 cloves garlic, minced
1 tsp. ground coriander
1 tsp. ground cumin
2 tbsp. tomato paste
8 cups vegetable stock
1 cup red lentils
¼ cup short-grain rice
1 dried red pepper
½ tsp. salt
¼ tsp. pepper
½ tsp. dried mint
1 lemon, cut into wedges


In a Dutch oven, or a heavy pan, warm butter or ghee over medium heat. Add onions and sauté for 8 minutes, or until onions are translucent.

Stir in garlic, cumin, and coriander, and cook another 2 minutes.

Add tomato paste, stock, lentils, rice and red pepper. Stir to combine and bring soup to a boil. Cover pan, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally, until lentils are tender, and the soup has thickened.

Add salt, pepper and dried mint. Serve hot with lemon wedges on the side.


One thought on “Red Lentil Soup

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