Turkish Lentil Soup

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0% would make this recipe again

Turkish lentil soup is generally super-smooth and brothy, it's lightly seasoned with just a few simple spices, and it's served up with fresh herbs and lemon wedges, plus an occasional sprinkle of Aleppo pepper or pepper oil for some extra heat.

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Ingredients

??? red-orange lentils (dried), rinsed and drained ???
??? olive oil ???
??? onions, finely chopped ???
??? garlic, pressed or minced ???
??? carrots, diced ???
??? dried chili peppers, or Aleppo pepper ???
??? ground cumin ???
??? tomato paste ???
??? potatoes, Yukon Gold (yellow flesh), diced into 1 cm cubes ???
??? vegetable broth ???
??? lemons ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? fresh cilantro ???

Before you start

It is not necessary to soak the lentils in advance. A blender or food processor will be very useful to purée the soup.

Method

  1. Heat the oil in a pot over medium-low heat. Add the onion, garlic and carrot to the pot, then sauté with occasional stirring 3-4 min until translucent. Add the tomato paste and spices. Cook 1 min with stirring.
  2. Add the lentils, potato and broth. Bring to a boil then reduce the heat and simmer, covered, about 15 min until the lentils become very soft.
  3. Purée the soup in a blender and adjust the seasoning.
  4. Garnish with cilantro leaves and lemon quarters. Serve.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

170

Fat

3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

80 mg

3 %

Carbohydrate

30 g

10 %

Fibre

5 g

22 %

Sugars

3 g

Net Carbs

25 g

Protein

9 g

Vitamin A

27 %

Vitamin C

22 %

Calcium

4 %

Iron

21 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Manganese, Vitamin A
Good source of  :
Copper, Fibre, Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Zinc
Source of  :
Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin C, Vitamin E, Vitamin K
Low  :
Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 1
Meat and Alternatives 1
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews (0 with rating only) 0% would make this recipe again
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  • use my large pan with the copper bottom
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