When it comes to creamy soups for fall and winter, this Turkish Red Lentil Soup is just the thing to warm you up AND fill you up!
The lentils and rice give a ton of fiber and complex carbs while the tomatoes give a boost of vitamin c and lycopene.
And with a vague mint and spicy note, it’s perfect!
*Serve with gluten-free whole-grain crackers and a dollop of organic sour cream (or dairy-free sour cream) to finish it off!
Turkish Red Lentil Soup
- 2 TBSP olive oil
- 1/2 onion diced
- 1 clove garlic minced
- 1/4 cup diced tomatoes canned, drained
- 5 cups chicken stock vegetable for vegan option
- 1/2 cup red lentils
- 1/2 cup basmati rice or wild or brown
- 2 TBSP tomato paste
- 1 tsp paprika
- 1/2 tsp red pepper flakes optional
- 1 TBSP mint leaves dried or fresh
- 1/2 tsp salt to taste
- 1/2 tsp black pepper to taste
- Heat olive oil in a large pot over medium-high heat. Cook onion until clear, then add the garlic and cook about 2 minutes.
- Add the tomatoes, chicken stock, lentils, rice, tomato paste, paprika, red pepper flakes, and mint. Bring to a boil, then reduce heat to medium-low and cook until the lentils and rice are cooked through (this will take approximately 30 minutes).
- Pour entire pot into a high-powered blender and pulse into a puree.
- Pour soup back into pot and simmer, adding salt and pepper to taste, until time to serve.