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Lemony Lentil, Turmeric and Oat Soup Recipe

Full of flavour and comforting textures, this soup is a personal favourite. To make this gluten free, just use gluten-free oats and leave out the pitta bread.

Serves 4 Total Time 40-50 mins


  • 100g butter
  • 2 onions (1 finely diced, 1 thinly sliced)   
  • 1 carrot, diced   
  • 2 garlic cloves, crushed   
  • 1tsp turmeric 
  • 1/2 tsp dried oregano  
  • 1/2 tsp dried Aleppo pepper flakes 
  • 30g oats   
  • 150g red lentils  
  • Juice of 1 large lemon   

To serve

  • Pitta bread, toasted and broken into pieces   
  • Handful flat-leaf parsley, chopped  


  1. Melt 50g butter in a saucepan and, once sizzling and frothy, add the diced onion. Allow to sweat for around 5 mins, to soften. When the onions are a pale golden colour, add the diced carrot followed by the garlic, turmeric, oregano, Aleppo flakes, oats and lentils, and top with 1.2L warm water.   
  2. Bring to a boil, then reduce the heat to medium-low and simmer gently for 30-40 mins, stirring occasionally.   
  3. Meanwhile, melt the remaining butter in a small pan then add the thinly sliced onion. Caramelise in the butter until the onion is a deep golden colour. Set aside.   
  4. The soup is ready when the lentils have cooked through and have mostly disintegrated, creating a thick, slightly coarse texture. (If you prefer a smoother texture, blend the soup now). Add the lemon juice and season with salt to taste.  
  5. To serve, spoon the caramelised onions over the soup and finish with chopped parsley and crispy pitta pieces. 

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