Rozgrzewająca turecka zupa z soczewicy gotowa w zaledwie 30 minut

Serve hot with crusty bread or a squeeze of extra lemon for brightness.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This soup freezes well — freeze in portions for up to 2 months and thaw in the fridge overnight.

Variations:

Add a pinch of chili flakes for a spicy kick.

Stir in a dollop of Greek yogurt or sour cream when serving for creaminess.

Substitute potatoes with sweet potatoes for a sweeter flavor profile.

FAQ:

Q: Can I use yellow or green lentils instead?
A: Red lentils break down more easily and give a creamy texture, but you can use others if you cook them longer.

Q: Is this soup vegan?
A: Yes, just use vegetable broth and omit butter or replace it with vegan margarine or olive oil.

Q: Can I prepare this soup in a slow cooker?
A: Absolutely! Cook all ingredients on low for 4–6 hours or on high for 2–3 hours.

Q: How do I make the soup less thick?
A: Add extra broth or water to thin it out to your desired consistency.