Turkish Red Lentil Soup (sans yogurt) 2 Tbsp olive oil 1 onion, finely diced 2 cloves garlic, minced 1 Tbsp coriander 1 tsp cumin 1 tsp paprika pinch cayenne (or more, if you like it spicy) 1 Tbsp tomato paste 1 tomato, small dice 1 1/2 cups red lentils 1/4 cup white rice 2 carrots, cut in 1/2" dice 6-8 cups water salt and white pepper to taste juice of 1 lemon, plus additional lemon wedges for serving
I love this hearty Turkish soup. I changed it up a little. I added 1/4 cup diced tomatoes instead of tomato juice, 2 tbsp tomato paste instead of red pepper paste,1/4 tsp of cayanne instead of red pepper, and only 1/2 cup of lentils and 1/4 cup of rice. I also puree 1/2 of the soup in the blender for texture.
There is an unmistakable Turkish influence in this soup. Made with the humble red lentil, this soup can even serve as a simple main dish by itself. Rice gives body to the soup and low fat milk tones down the strong flavour of lentils even while making the soup richer and creamier.
Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe | VeganRicha.com