Lentil soups

Lentils are one of the oldest cultivated crops and cook quickly without soaking, which makes them ideal for soup. Red lentils break down into a smooth, creamy purée, while green and brown lentils keep their shape. Lentil soups are especially common in Turkey, the Middle East and South Asia, where they are often seasoned with cumin, mint, chilli and a squeeze of lemon.

SoupWiki lists 13 soups with lentil. Typical total cooking time is about 60 minutes, ranging from 40 to 150 minutes, and a serving is roughly 230–480 kcal (estimates). The quickest is Turkish Red Lentil Soup (~40 min) and the lightest is Turkish Red Lentil Soup (~230 kcal). 9 are vegetarian, 5 of them vegan. All are served hot. They come from 6 countries, most often Turkey, Iran, Morocco.