Gluten-Free Turkish Red Lentil Soup

Ingredients

• 1 cup red lentils, rinsed thoroughly 1 cup red lentils, rinsed thoroughly
• 6 cups certified gluten-free vegetable stock 6 cups certified gluten-free vegetable stock
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 medium carrots, peeled and diced 2 medium carrots, peeled and diced
• 2 stalks celery, diced 2 stalks celery, diced
• 1 medium potato, peeled and diced 1 medium potato, peeled and diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz), undrained (optional) 1 can diced tomatoes (14.5 oz), undrained (optional)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tsp dried mint 1 tsp dried mint
• 1/2 tsp dried cumin 1/2 tsp dried cumin
• 1/4 tsp red pepper flakes (optional) 1/4 tsp red pepper flakes (optional)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste
• 1 tbsp fresh lemon juice, for serving 1 tbsp fresh lemon juice, for serving

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   Add the diced carrots, celery, and potato to the pot. Stir well to coat them in the oil and aromatics, and cook for about 5 minutes, stirring occasionally, until they begin to soften slightly.

3. 3

   Stir in the rinsed red lentils, dried mint, cumin, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices and lentils and release their aromas.

4. 4

   Pour in the certified gluten-free vegetable stock and add the optional diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking, until the lentils and vegetables are very tender and the soup has thickened.

5. 5

   Once the soup has reached your desired consistency, remove it from the heat. Season generously with salt and black pepper to taste. For a smoother soup, you can use an immersion blender to partially or fully blend the soup until it reaches your preferred texture.

6. 6

   Ladle the hot soup into bowls and serve immediately. Finish each serving with a squeeze of fresh lemon juice for a bright, zesty contrast to the rich flavors.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.