Plant-Based Turkish Red Lentil Soup

Ingredients 0/16

Step 1

Warm some olive oil in a heavy pot over medium heat. Toss in the onions along with a teaspoon of salt and cook them gently, stirring now and then, until they’re nice and soft—this should take about 8 minutes. Next, add the thyme sprigs, garlic, cumin, and bay leaves. Give everything a good stir and let it cook together for another minute.

Step 2

Pour in the vegetable broth, then add the tomatoes, red lentils, tomato paste, oregano, the rest of the salt, and some pepper. Partially cover the pot and let it simmer, stirring every so often, until the lentils break down and the soup is thick and creamy—this usually takes between 30 and 45 minutes.

Step 3

Once the lentils are super tender, fish out the thyme sprigs and bay leaves and set them aside. Let the soup cool for about 10 minutes before carefully transferring about 4 cups to a blender. Blend until smooth, then pour it back into the pot. Stir in some water to reach your desired consistency.

Step 4

Serve the soup hot, topped with a sprinkle of chopped parsley and a squeeze of fresh lemon juice for a bright finish. Enjoy!