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Turkish Red Lentil Soup whole food plant based

Turkish Red Lentil Soup with Miso (Vegan)

Turkish red lentil soup is an absolute classic! It's super fast, easy and comforting. This is a vegan take on it swapping meat-based broth with miso.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: Mediterranean
Keyword: fermented foods, vegan
Servings: 2
Calories: 184kcal

Ingredients

  • 1 small onion chopped
  • 1 tbsp tomato paste
  • 1/2 tsp miso
  • 1 cup red lentils washed
  • salt, pepper, dried chilli flakes, herbs
  • 3 tbsp olive oil

Instructions

  • Roast the onions in a saucepan until they have some colour. Then add the tomato paste and miso. When the smell starts to spread, add the lentils and roast for a minute with a splash of water to prevent any sticking.
  • Add 4-5 cups of water (4 will end up in a thicker soup, 5 a bit runny), salt, pepper, dried chilli flakes, herbs and olive oil. Bring to a boil and let simmer for about 13 minutes, or until the lentils are soft. I like to add about ¾ tsp salt, 2 good pinches of pepper, 1 ½ tsp of dried mint and dried oregano or other herbs.
  • Blend the soup.
  • If you want a topping loosely combine a few drops of lemon juice, ⅔ tsp miso with 1 ½ tbsp olive oil (it won't combine well). Add the mixture to the soup with a spoon along with a bit more of the herbs and chilli flakes. Enjoy!