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Turkish Red Lentil Soup with Rice & Quinoa
Turkish Red Lentil Soup
  • 1 ¼ cup red lentils
  • ¼ cup basmati (other long grain white rice)
  • ¼ cup red quinoa
  • 2 Tbsp. virgin coconut or vegetable oil
  • 1 cup onion, chopped (medium)
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. red pepper flakes
  • 6 cups vegetable broth
  • 1 tsp. dried spearmint
  • 1 Tbsp. garlic, chopped (3 – 4 cloves)
  • 2 Tbsp. tomato paste
  • 2 tsp. paprika
  • Lemon wedges
  • Try some coarsely chopped cilantro, parsley or mint as an optional garnish.
Place lentils, rice and quinoa in a strainer and rinse thoroughly. Heat coconut oil over medium heat. Add onion & garlic. Cook and stir until translucent (about 10 minutes). Add tomato paste, paprika, salt, pepper & red pepper flakes. Cook and stir 2-3 minutes. Add lentils, rice & quinoa. Toss to coat. Cook, stirring constantly, for 1-2 minutes. Add vegetable broth. Cover and simmer about 20-25 minutes, stirring occasionally, until lentils, rice & quinoa are tender. Add mint and remove from heat. Season to taste and serve with a squeeze of fresh lemon juice or small lemon wedges. Garnish with chopped herbs, if desired.