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Home » Nutrition

Vegan Turkish red lentil soup recipe

Submitted by on Monday, 20 February 2012 Loading Add to favourites  4 Comments

isil from smiling like sunshine

We finished up last week with a guest post from Syenna who encouraged us all to pull on our boots and get outside with the kids. If they were reluctant to do so, Syenna shared her tips for making family walking enjoyable and fun.

I invited Isil to write for us during Heart Month. Like many bloggers juggling motherhood and a myriad of other commitment, Isil is really busy at the moment. However, she generously offered to share a delicious vegan recipe that she recently posted on her site.

Isil is a Turkish mother living in England. She has a 5 year old daughter and  2 year old son. Isil blogs at  Smiling like Sunshine and writes about natural parenting, playful learning, books and whatever takes her fancy!

I’m a great believer that food is our medicine so couldn’t wait to share this delicious sounding recipe for Turkish red lentil soup from Isil. I’d never considered before adding peppermint to a winter soup; I tend to think of it more as a summer food, but I’ve tried this out and can tell you, it works brilliantly. It brings a little ray of sunshine to your bowl. Thanks Isil for bringing a smile to our family table!

Turkish red lentil soup recipe

Ingredients (4 people)

1 cup of red lentils, washed and cleaned
3 cups of water
1 onion, peeled and diced
1 potato,peeled and diced
2 carrots, peeled and diced
4 tbs olive oil
2 tbs paprika paste (tomato paste works fine as well)
2 ts cummin
salt,pepper to taste

For serving
crushed peppermint
1 lemon


1) Put the washed lentils,carrots and potatoes in a saucepan,add the water.Bring to boil and reduce to simmer. Cook until the lentils are tender. (about 30 min.)
2)Sauté the diced onions with olive oil in a skillet. Add the spices and pepper paste. Cook until the onions and carrots are tender enough.
3)Add the sautéed onions to the lentils. Let all the ingredients combine on low heat. Stir occasionally. (about 10 min.)Then sprinkle the crushed peppermint on top.
4)Serve each bowl with a lemon wedge.

What about you – do you have a favourite healthy recipe to share for heart month?

We’d like to thank Philips for sending us an Avance juicer and Abel and Cole for our delicious fruit and vegetable boxes so we can whip up a frenzy in the kitchen too!


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  • Mrs Green says:

    Thanks so much for sharing this recipe with our readers, Isil. It’s a delicious soup and I particularly enjoyed experimenting with herbs I’d normally save for a summer salad – it’s good to stretch our culinary habits!

  • this is a delicate version of the classic legume soup, i will try this with white bean as well when my herbs peek out next month.

  • Stacey Couch says:

    I made a similar soup recently that included fresh ginger and was topped with a chili oil. Those red lentils are yummy stuff!

  • Mrs Green says:

    Sounds delicious Stacey. Isil has written to me to say that the mint she uses is dried; it adds a different taste to fresh. But I agree, there is nothing you could do to red lentils to make them taste bad; they’re just so good!