A Hatay lentil soup of red lentils, rice, and cumin, blended smooth and finished with browned onion and lemon for a bright edge.
10 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse 1 cup red lentils and a quarter cup rice.
Cook the legumes and rice with 5 cups water and salt over medium heat for 25 minutes.
Finely chop 2 onions and fry them in 2 tablespoons olive oil for 8 minutes.
Add the cumin to the onions and turn for 1 minute so the spice does not burn.
Blend the soup smooth and serve hot with the fried onions and 2 tablespoons lemon juice.
💡 Tip: Resting the lentils for a few minutes before blending leaves the texture more balanced.
🍽️ Serving suggestion: Serve hot with a few drops of lemon juice on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~188
kcal calories
9
g protein
28
g carbs
4
g fat
2.3g
Sugar
4.5g
Fiber
394.7mg
Sodium
0.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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