The Simplest Lentil Soup (Just 3 Ingredients)

Making lentil soup is as easy as 1, 2, 3 with this great recipe. Everything goes in one pot and it is minimal prep, minimal clean up but with maximum flavor and taste.

I have more than one lentil soup recipe but I love this one because it is much simpler than my other one (made with brown lentils, tomato, onion, garlic, etc.) All you need are the lentils, chicken broth and an onion.

It’s quite a healthy soup, low in fat and packed with nutritious vitamins and fiber. Plus it’s really affordable to make especially if you’re feeding a crowd. Also, it’s so simple. Even if you despise cooking, I think you might like this recipe.

Photo on 5-2-18 at 5.58 PM

Here’s the recipe:

Simple Lentil Soup (Just 3 Ingredients)

  • 1 c dry red lentils
  • 4 c chicken broth*
  • 1 onion (diced)

*Vegetarian? No problem, just substitute the chicken broth for veggie broth.

Preparation:

Sort through the lentils to ensure that there are no small stones or anything else (yes, it can happen).

Finely dice the onion and set aside.

Pour the chicken broth in a large pot.

Add the lentils and the onion. Season with salt and pepper and stir well.

Cover partially and allow it to simmer for 15-25 minutes or until the lentils and the onions are tender.

Then using an immersion blender, blend until smooth.

Garnish with some red pepper flakes and a lemon wedge.

Serve & Enjoy!

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Red Lentil Soup (Eksili Malhita Çorbasi)

A creamy lentil soup, blended to perfection and topped with mint, it’s so delicious and satisfying without feeling overly full.
The best part of this recipe is that it’s a one pot recipe and the lentils are the star of the show. You literally place the lentils and rice in a large stock pot and simmer them until they are tender and then let an immersion blender do the rest of the hard work.
It’s a classic Turkish soup that’s delightful to compliment any meal or even serve as a meal itself with a fresh garden salad.
Here’s the recipe:
Red Lentil Soup (Eksili Malhita Çorbasi)
  • 2.5 c red lentils
  • 1 c rice
  • 2 T tomato paste
  • 2 T butter
  • 1 T olive oil
  • 1 lemon
  • 2 garlic cloves
  • 1 T mint
  • 2 T red pepper flakes
  • Salt & pepper (to taste)
Preparation:
In a large stock pot, simmer the lentils, rice and garlic in 2 liters of salted water or broth.
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Once the lentils are tender, use an immersion blender to blend them until they are smooth.
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Then add the tomato paste and lemon juice. Stir well and simmer for another 5-10 minutes.
In a separate frying pan melt the butter and olive oil. Once it is simmering, add the mint and red pepper flakes. Then pour it into the soup and stir.
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Serve & Enjoy!
Afiyet Olsun!