Turkish Lentil Soup (Instant Pot or Slow Cooker)
Cozy Up with a Bowl of Red Lentil Soup: A Mediterranean Delight
Looking for a hearty, healthy, and flavorful soup to warm you up? Look no further than this vibrant Red Lentil Soup! This recipe is a staple in Mediterranean and Middle Eastern cuisine, known for its simplicity, comforting flavors, and nutritional benefits. It’s perfect for a quick lunch, a light dinner, or even a satisfying starter.
Red lentils cook quickly, making this soup a fantastic option for busy weeknights. Plus, it’s packed with plant-based protein and fiber, keeping you full and energized. We’ve infused this version with warm spices like cumin and paprika, and a touch of urfa biber for a subtle smoky heat. Don’t have urfa biber? No problem – black pepper works beautifully as a substitute!
What makes this Red Lentil Soup special?
- Quick & Easy: Ready in just 40 minutes, from prep to bowl.
- Flavorful: A beautiful blend of warming spices.
- Healthy: Packed with protein, fiber, and essential nutrients.
- Versatile: Perfect as a starter, lunch, or dinner.
- Optional Boost: We’ve included an optional addition of okara (soy pulp) for extra texture and nutrition. Feel free to leave it out if you prefer.
Tips for the Best Red Lentil Soup:
- Rinse the Lentils: This helps remove any debris and ensures a clearer soup.
- Simmer, Don’t Boil: A gentle simmer allows the flavors to meld together beautifully.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
- Get Creative with Toppings: A drizzle of olive oil, a sprinkle of fresh herbs (like parsley or cilantro), or a dollop of yogurt can elevate this soup to the next level.
Frequently Asked Questions:
Q: Can I use different lentils?
A: While red lentils are ideal for their quick cooking time and creamy texture, you could use other lentils. However, you’ll need to adjust the cooking time accordingly. Brown or green lentils will take significantly longer to cook.
Q: Is this soup vegetarian/vegan?
A: Yes! This recipe is naturally vegetarian and vegan.
Q: Can I make this soup ahead of time?
A: Absolutely! Red Lentil Soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What is okara and where can I find it?
A: Okara is the pulp left over after making soy milk or tofu. You can often find it at Asian grocery stores or health food stores. It’s a great source of fiber and protein, but it’s optional in this recipe.
Q: Can I use vegetable stock instead of broth?
A: Yes, vegetable stock and broth are often used interchangeably. Just make sure it’s unsalted or low-sodium so you can control the saltiness of the soup.
Enjoy this comforting and flavorful Red Lentil Soup – a perfect addition to your recipe repertoire!
Red Lentil Soup
Ingredients
- 1 cup red lentils
- 4 cups vegetable broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 cup okara optional
- 1 tsp urfa biber or 1/2 tsp black pepper
- salt to taste salt
- pepper to taste pepper
Instructions
- Rinse the red lentils.
- In a pot, combine the lentils, vegetable broth, onion, garlic, cumin, paprika, and urfa biber.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- If using, stir in the okara during the last 5 minutes of cooking.
- Season with salt and pepper to taste.
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