Turkish lentil tomato soup from One Pan Pulses / Beans: Creative Recipes Using Beans, Chickpeas and Lentils for Everyday Meals (page 10) by Claire Thomson

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  • Serves : 4

  • EYB Comments

    Can substitute a mixture of tomato purée and unsmoked sweet paprika for Turkish pepper paste, water for vegetable stock, and sunflower seeds for pumpkin seeds (or can use a mixure of both). See recipe for optional add-ins.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of tomato purée and unsmoked sweet paprika for Turkish pepper paste, water for vegetable stock, and sunflower seeds for pumpkin seeds (or can use a mixure of both). See recipe for optional add-ins.

  • Victoria_from_London on February 28, 2026

    Even without toppings this was great. Pureeing half the mixture is vital to smooth out flavours and tone down the acidity. Used tomato paste+Aleppo flakes. Cooked in a WIDE cast iron pot, which would 100% recommend.

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