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.