A comforting, one-pot Turkish red lentil soup made with aromatic spices like cumin and mint. This halal-friendly dish is naturally creamy, nutritious, and easy to prepare, featuring red lentils, potatoes, and carrots.
2 cups Red Lentils
6–8 cups Halal Chicken or Beef Broth
1 large Yellow Onio
2 medium Carrots
1 large Potato
2 tablespoons Tomato Paste
3 tablespoons Olive Oil
1 tablespoon Ground Cumi
1 teaspoon Dried Mint
1 teaspoon Smoked Paprika
2 tablespoons Fresh Lemon Juice
to taste Salt and Pepper
Ensure all ingredients, including meat broths and dairy, are halal certified.
Rinse the red lentils thoroughly under cold water until the water runs clear to remove excess starch.
Don't skip the potato; its starch provides a velvety mouthfeel.
For an authentic touch, drizzle the soup with a mixture of melted halal-certified butter and paprika right before serving.
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
Lentils absorb liquid as they sit, so you may need to add a splash of water or broth when reheating.
Find it online: https://fabiloustaste.com/one-pot-turkish-red-lentil-soup/