Luxurious Turkish Lentil Soup with Spiced Quinoa and Cilantro-Yogurt Drizzle – A Vegetarian Feast

Allergens

None

Ingredients

• 1 cup green lentils, rinsed and drained
• 1 cup white quinoa, rinsed and drained
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cups vegetable broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 cup plain yogurt
• Zest and juice of 1 lemon
• 1 tbsp olive oil
• Pita bread (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until softened, about 5 minutes.
2. Stir in the ground cumin, coriander, salt, and pepper, cooking for another minute to release the aroma of spices.
3. Add the lentils, quinoa, vegetable broth, water, and diced tomatoes, bringing the mixture to a boil. Reduce heat and simmer until the lentils and quinoa are tender, about 20 25 minutes.
4. In a small bowl, whisk together the yogurt, lemon zest and juice, and a tablespoon of olive oil until smooth. Set aside.
5. When the soup is ready, stir in the chopped cilantro leaves. Ladle the soup into bowls, topping each with a dollop of the cilantro yogurt mixture.
6. Serve with warm pita bread on the side.

Chef’s Insight

Balance flavors by tasting and adjusting seasonings as needed. - Use high-quality olive oil for enhanced flavor.

Notes

Be sure to rinse lentils and quinoa thoroughly before cooking to remove any potential dirt or saponins. - Customize the yogurt drizzle by adding a pinch of za'atar or sumac for additional flavor complexity.