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–+ servings
turkish lentil soup with pan de barra bread and lemon slices

Oil-Free Turkish Lentil Soup (Instant Pot or Slow Cooker)

5 from 2 votes
Course: Soup
Cuisine: Turkish, Middle Eastern
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 bowls
Calories: 294kcal
Author: Kelly
Cost: $0.57 per bowl
This vegan dump-and-go red lentil soup is one of my mom's favourites. It's convenient, and the Turkish spices are so flavourful, you won't miss the extra fat.
Print Recipe
US Imperial (Cups) - Metric (Grams)

Ingredients

Soup

  • ½ cup red lentils (100g)
  • ¼ okara from 1 batch of Homemade Soy Milk (*optional; see Note 1)
  • 1 medium onion, sliced (200g)
  • 1 medium carrot, diced (90g)
  • 1 small potato, diced (70g)
  • 1 tsp ground cumin
  • 1 tsp urfa biber (+ more to taste; see Note 2 for substitutions)
  • 1 tsp salt (6g)
  • 3 cups water (720g)
  • 2 tbsp lemon juice (from ½ lemon)

Garnishes (optional)

  • pul biber or red pepper flakes
  • fresh parsley
  • fresh mint or dried mint
  • lemon slices

Instructions

  • Add red lentils, okara, onion, carrot, potato, cumin, urfa biber, salt, and water to the inner pot of the Instant Pot or slow cooker.
  • For Instant Pot: use Pressure Cook setting on High mode for 15 minutes, followed by a full natural release (15–20 minutes).
  • For slow cooker: slow cook on high for 4 hours or low for 8 hours.
  • After cooking, stir in lemon juice. Check the consistency and add more water if you'd like a thinner soup.

Nutrition

Calories: 294kcal | Carbohydrates: 56g | Protein: 16g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1226mg | Potassium: 1031mg | Fiber: 20g | Sugar: 8g | Vitamin A: 7568IU | Vitamin C: 25mg | Calcium: 123mg | Iron: 6mg