Latest sketch of lentil soup could provoke a joyful whoop!

Because of my transformation to Nature-food has started from 2019 January, many aspects of live within these days, including self-isolation, are so easy-go and even joyful for me and my family. We take a time to relax, to spend time together, to clean our space, to create, to write, to paint, to cook, and of course to eat, but just a simply food:)

The story of the lentil soup in my kitchen is so successful, that I definitely need to share the recipe with my readers:) Before 2020, when time to time we had guests at our home (the restaurants were open than, right?:)), the rooted meat-eaters have told me – that that is the best soup ever. No meat is there, and bliss comes into the body and mind. Time to try this soup, it is a Lent time for everyone now:)


  • White onion, 1 pcs
  • Clarified (Ghee) butter, 50 g
  • Fenugreek seeds, freshly milled, 2 Tbsp
  • Red lentils, 0.5 cup
  • Water, boiled, 2 cups
  • Salt, 1 tsp
  • Staghorn sumak, 1 Tbsp
  • Lemon, 1-2 pcs
  • Peppermint leaves, fresh

How to make it?

  • Wash red lentils in running water until water is clean
  • Soak red lentils in 1-2 liters of fresh water overnight or at list for 8 hours
  • After soaking lentils, rinse it once again in fresh water and drain
  • Cut onion into pieces and sweat with butter in a soup pot until onion is translucent
  • Add milled fenugreek, sweat for few minutes more
  • Add soaked red lentils and stew for 5 min more
  • Add hot boiled water, stir well, bring to a boil, close a pot lid and simmer for 15 min
  • Cool down the mixture, add salt and mix in a blender for 1-2min
  • Serve with lemon pieces, fresh mint and sumak
Lentil soup

Important note! In the original version of the lentils soup, which I found to be a traditional Turkish soap, wheat flour is usually being used for sweating the onions. As I avoid any kind of cereal flour as much as possible (mostly in 99%), I replace flour with milled fenugreek seeds. I found milled fenugreek to be a good replacement for flour by texture (for this specific recipe) and more beneficial in terms of nutritional impact. Anyway, a year ago the recipe of traditional Turkish lentil soap has opened me a new era of tastes:)

Photos by Dr. A. Palatronis on

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