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Turkish Red Lentil Soup

December 19, 2011 by Sally
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This satisfying red lentil soup uses just a few pantry ingredients, is vegan-friendly, and perfect for cold weather.

Turkish Red Lentil Soup from Real Mom NutritionThis year, I resolved to cook more meatless meals. One of the biggest hurdles to this has been my lifelong aversion to beans and lentils.

But as a recovering picky eater, I’m trying very hard to grow up and get over it. In my quest to like lentils, I’ve tried lentil casserole, lentil tacos, and a version of lentil sloppy joes that a friend promised I would like (alas, I didn’t).

Then I remembered a lentil soup I’d had years ago at a friend’s house and asked for the recipe.

At last! A lentil recipe I really, truly love. It’s also inexpensive, uses staples I can keep in my pantry, and requires only about ten minutes of hands-on prep. 

Make a batch of this soup and a loaf of bread and you’ve got two easy, hearty (and healthy) meals–perfect for cold weather.

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Turkish Red Lentil Soup

Turkish Red Lentil Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 4 tablespoons olive oil
  • 2 onions finely chopped, I puree them in a mini food-chopper until they're smooth
  • 1 teaspoon paprika
  • 1 cup red lentils, rinsed
  • 1/2 cup bulgur, rinsed
  • 2 tablespoons tomato paste
  • 8 cups vegetable stock
  • 1/8 teaspoon cayenne pepper
  • 1 lemon

Instructions

  1. Saute onions in olive oil.
  2. Add paprika, lentils, bulgur, and tomato paste.
  3. Add stock and cayenne pepper and cook about an hour, stirring occasionally.
  4. Squeeze a lemon wedge into each bowl before serving.
Nutrition Information:
Yield: 6 Serving Size: 1 Serving
Amount Per Serving: Calories: 171Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 973mgCarbohydrates: 18gFiber: 4gSugar: 5gProtein: 5g
© Sally
Cuisine: Turkish

 

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Category: Dinner, RecipesTag: recipes, vegetarian
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