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It was a hot weekend in early May here in Ajara.

We didn’t have much fresh produce in the fridge, and not much time as we had to head to the city.

I had red lentils, carrots, potatoes and of course onions and garlic – the full set for a red lentil soup. I threw everything into my pressure cooker and then realised – how would we eat it in that heat?

The solution came together quickly: fresh herbs from the garden and a lemon. So with a couple of simple tricks it became a comforting and creamy, yet light and refreshing meal.

So who said that soups are not a summer meal? Let’s bust this misconception!

Why you will love this recipe

• No need to pre-soak lentils. Red lentils are tiny and cook fast. So no worries if you need a meal and you haven’t soaked the legumes overnight – this is absolutely optional.
• Minimal ingredients found in any pantry. Oil, lentils, spices, root cellar vegetables, and canned tomatoes if you don’t have fresh – you can create a nourishing from-scratch meal even when there is no fresh produce.
• Chop the veggies roughly. No need to spend time chopping vegetables nicely as they will be crushed with an immersion blender anyways – which is an extra time and effort saver.
• Great for freezing. This is a perfect freezer meal as freezing doesn’t alternate the texture or taste in any way. Make a big pot and freeze leftovers to have a healthy convenience meal for busier days.
• Vegan and protein-rich. Nothing much to say here: simple plant-based ingredients and plenty of protein.
• Incredible taste. Well, yes. Tangy lemons juice, flavourful lemon zest, crunchy pumpkin seeds and velvety texture of a rich yet light soup – try this recipe and taste yourself!

Ingredients

• 3-4 tablespoons of oil (use a high smoke point oil suitable for frying)
• 4 medium carrots (280 g)
• 1 yellow onion
• 9 cloves of garlic
• 1 tablespoon salt
• 1 big ripe tomato (or 50 g tomato paste or 200 g canned tomatoes)
• 4 medium potatoes (360 g)
• 1 cup Turkish red lentils
• Spices:
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili
  • 2 teaspoons coriander
  • 1 teaspoon paprika
• 2 l water

Toppings

• Extra virgin olive oil
• Toasted pumpkin seeds
• Lemon zest
• Freshly squeezed lemon oil
• Fresh herbs combination of your choice: I use cilantro, dill, and parsley.

Supplies

• Pressure cooker or a normal pot.

I like my pressure cooker as it allows for a hands-off process: just sauté the veggies, throw the remaining ingredients, and set to cook. No need to keep an eye on the pot or stir. And I can do whatever else I need to do in the meanwhile.

Honestly, I barely use my regular pot now. But it will work fine too, of course.

• A cutting board and knives.
• Measuring spoons.

Directions

1. Optional: Wash and soak the lentils in water 2-12 hours before cooking.
2. Put your pot on a medium high heat and pour 3-5 tablespoons of oil. Or set the pressure cooker on a frying / sautéing function.
3. Peel and roughly chop onions and garlic. Add to the hot oil.
4. When onions get lightly softer, add salt.
5. Peel and roughly chop carrots. Cut tomatoes into big chunks.
6. When onions become translucent, add the spices and stir for 30 seconds.
7. Add carrots and tomatoes.
8. Sauté for several minutes until the carrots and tomatoes change colour.
9. Cut potatoes into big pieces and add to the pot.
10. Add washed lentils.
11. Add water.
12. Mix everything well and cover the pot.
13. Cook for 1 hour in a regular pot or 30-40 minutes in a pressure cooker.
14. Blend everything together until smooth with an immersion blender.
15. For the topping, mix lemon zest, finely chopped herbs, and a squeeze of lemon.
16. Serve with the lemon & herb mix, a drizzle of olive oil, toasted pumpkin seeds and a slice of sourdough bread.

Storage

Store the soup in the fridge for one day. If you want to store longer, it’s better to freeze and then reheat before consuming, to preserve the taste and flavour.

I use these deli containers for freezing. They are stackable, dishwasher safe, and budget-friendly.

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This soup inspired by Turkish cuisine is perfect for a quick lunch on a day full of garden work, or as a convenience food that stores well in the freezer and makes a healthy meal when there is no time to cook.

The ratio of complexity to flavour is insane – this soup is incredibly easy to make and totally delicious. It’s also budget-friendly, made with simple plant-based ingredients.

It’s a staple in my kitchen and a real go-to on busy days.