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 mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Soup
Cuisine: Mediterranean
Keyword: fermented foods, vegan
Servings: 2
Calories: 184kcal
- 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
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!