Grandma’s Turkish Red Lentil Soup

Yummy, yummy in my tummy. Who doesn’t love a rich and creamy lentil soup? We all love it here at Sprout and this one is from our Grandma – we simply made it more nutritious aka “sproutified” it!.

Also, this recipe is not only delicious but rich in Vitamin A, B, iron, and zinc! Not to mention the high content of fiber in it.

So, there’s no  reason why you wouldn’t like to make this for your little monsters!

We highly recommend sprouting the red lentils for them to become even more nutritious, but it works just as well without.

All you need is about 30 minutes of your time, the following ingredients and some love to make this your kids new fav food.

Ingredients:

1 cup of red lentils (preferably sprouted)

1 medium carrot (or 2 small ones)

1 medium white potato

½ sweet potato or a small piece

1 small piece of celery root (about a handful)

1 medium onion

2 garlic cloves

135gr tomato paste (1 small pack)

1 tbsp vegan chicken-flavor stock powder

½ tsp turmeric powder

A pinch of black pepper

1 tbsp olive oil (cold-pressed, extra-virgin)

1 tbsp canola oil (cold-pressed, extra-virgin)

1 ½ tbsp dried mint

Iodized sSalt to taste (if you must)

1 Lemon cut into wedges.

Directions:

Roughly dice onion and crush garlic, set both aside (for 10min to develop the amazing anti-cancer compound called Allicin)

Wash and peel vegetables; cut into big chunks, set aside.

Wash lentils or use sprouted and washed lentils and transfer to pressure cooker.

Add 2 liters of water.

Add all vegetables, tomato paste, vegan chicken-flavor stock powder and turmeric powder.

Give it a good stir and bring all to a boil in the pressure cooker and hold at max pressure for 20min.

Quick release steam (or let cooker cool by itself) to open pressure cooker.

Blend soup at maximum speed with immersion blender until really smooth, if too thick, adjust with additional water

In a separate saucepan, heat up olive and canola oil.

Add dried mint and ‘fry/crisp’ just a little bit

Remove the pan from heat and transfer the mint/oil mixture to the soup.

Check for salt and add to taste.

Notes:

Prep time: 15min

Cooking time: 20min

Serves: 6-8 small humans, or 4 adults

Serve with a slice of whole grain sourdough bread, a squirt of lemon juice (and chili flakes for adults!)

Tag us when you make it @sprout.ae and

We’ll be back with some more delicious recipes like this one in no time!

In the meantime, enjoy the best ever Turkish lentil soup with your little minions.