Gluten-Free Turkish Red Lentil Soup

Ingredients

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

• Warm a little extra dried mint in olive oil and drizzle it over each bowl, as is common in Turkey.
• Turkish red lentil soup is traditionally smooth. Blend it fully in step 5.
• Rinse the red lentils until the water runs clear to remove dust and reduce foaming as they cook.

Common questions