Oil-Free Turkish Lentil Soup (Instant Pot or Slow Cooker)
Course: Soup
Cuisine: Turkish, Middle Eastern
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 2 bowls
Calories: 294 kcal
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.
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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 flakesfresh parsley fresh mint or dried mint lemon slices
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.
Calories: 294 kcal | Carbohydrates: 56 g | Protein: 16 g | Fat: 2 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.4 g | Sodium: 1226 mg | Potassium: 1031 mg | Fiber: 20 g | Sugar: 8 g | Vitamin A: 7568 IU | Vitamin C: 25 mg | Calcium: 123 mg | Iron: 6 mg