Turkish red lentil soup with yogurt and naan croutons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkish red lentil soup with yogurt and naan croutons

Vegetarian, Soy-Free

2 Servings, 700 Calories/Serving

35 – 45 Minutes

Put aside any notion you have of lentil soup as heavy or dull. This one, based on a traditional Turkish Bride’s soup, combines quick-cooking red lentils and protein-rich bulgur with a lively blend of cumin, fennel, coriander, cinnamon, and fruity Marash chile flakes.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 piece naan
  • 3 ounces carrots
  • 1 to 2 shallots
  • Peeled fresh garlic
  • ¼ cup bulgur
  • Soup spice blend (fennel seeds - coriander - cumin - cinnamon)
  • 1 tablespoon tomato paste
  • ¼ teaspoon Marash chile flakes (optional)
  • ¾ cup red lentils
  • Fresh mint
  • ½ cup Greek yogurt

Nutrition per serving

Calories 700, Protein: 34 g, Fiber: 22 g, Total Fat: 20 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3.5 g, Cholesterol: 5 mg, Sodium: 720 mg, Carbohydrates: 102 g, Added Sugar: 0 g.
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the naan

Heat the oven or toaster oven to 300°F.
Tear the naan into 1-inch pieces and spread on a sheet pan in an even layer. Toast in the oven until crisp, 12 to 15 minutes. Remove from the oven and set aside.
While the oven heats and the naan toasts, prepare the ingredients for the soup.


Prep the soup ingredients

  • Trim the tops from the carrots; scrub or peel them and cut into ¼-inch-thick slices.
  • Peel and finely chop the shallot.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.


Cook the soup

In a medium pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the carrots, shallot, and garlic. Season with salt and cook, stirring occasionally, until the vegetables begin to soften and caramelize, 3 to 5 minutes. Add the bulgur, soup spice blend, tomato paste, and as much Marash chile as you like, and stir to combine. Season with salt and pepper and cook until fragrant, about 1 minute.
Add the lentils and 4 cups water and stir to blend. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the lentils and bulgur are tender, 18 to 20 minutes; stir in up to 1 cup additional water if the soup appears too thick. Remove from the heat; season to taste with salt and pepper.
Just before serving, prepare the mint.


Prep the mint

  • Strip the mint leaves from the stems; coarsely chop the leaves.



Ladle the soup into individual bowls. Garnish with the mint and yogurt and serve with the toasted naan croutons.

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