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turkish lentil soup with pan de barra bread and lemon slices
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5 from 2 votes

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

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.
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Course: Soup
Cuisine: Middle Eastern, Turkish
Servings: 2 bowls
Calories: 320kcal
Cost: $0.57 per bowl

Ingredients

Soup

  • 1/2 cup red lentils 100g
  • 1/4 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.