A warming, brothy curry with chunky vegetables.
Real food photography · Serving details may varyMercimek-inspired
Turkish-inspired red lentil soup
A smooth lentil soup with carrot, cumin, and a squeeze of lemon.
◷ 35 minutes*Serves 2Plant-based
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
Dry red lentils soften into the body of this soup, with carrot and cumin supplying a simple supporting flavor. Unlike a canned-bean meal, this version includes time for the dry main ingredient to cook.
Plan the method before you start
Rinse the lentils and check their softness before blending. The smooth version needs a suitable blender; read that equipment step before choosing it for a kitchen without one.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Warm olive oil in a saucepan and soften onion and carrot for 6 minutes.
- 02
Stir in tomato paste and cumin for 30 seconds. Add rinsed lentils and vegetable stock.
- 03
Bring to a boil, then simmer gently for about 20 minutes until the lentils and carrot are very soft. Add water if the soup gets too thick.
- 04
Blend carefully with a stick blender, keeping the blade submerged. Season, squeeze in lemon, and add optional mint. Serve with bread.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
How we describe our recipes ↗KEEP FOLLOWING YOUR APPETITE
A few more good possibilities.
Chickpeas simmered in a warmly spiced tomato sauce.
Creamy white beans, a little rosemary, and crisp toast on the side.