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Recipes Around the World International Vegetarian Union
Vegan Western Asian Recipes
Contributed by Vegetarians and Vegans from around the world
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Turkish Red Lentil Soup
From: toni

Another delectable entry from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.


  • 1 cup red lentil, washed and cleaned
  • 4 cups vegetable stock
  • 1/4 cup mild onion, finely chopped
  • 1/2 cup white potato, peeled and diced
  • 1 teaspoon paprika
  • 1 teaspoon salt (to taste)
  • pepper (to taste)

Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.

Place the washed and cleaned lentils into a medium pot with the stock, potatos, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender.

Add salt and pepper to taste.

Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.