Description
A nourishing and delightful Turkish soup made with protein-rich red lentils and vibrant spices.
Ingredients
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 large lemon (for juice)
- 6 cups low-sodium vegetable broth
- 1 tsp cumin
- 1/2 tsp coriander
- 1 medium russet potato (diced)
- 1 tsp Aleppo pepper (freshly ground preferred)
- 1 medium yellow onion (diced)
- 2 to 3 carrots (chopped)
- 2 garlic cloves (minced)
- 1 cup red lentils
- kosher salt (to taste)
- 1 garlic clove (thinly sliced)
- 1 tsp Aleppo pepper
- 3 tbsp extra virgin olive oil (for drizzling)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent (about 5 minutes).
- Stir in the minced garlic, diced carrots, and diced potato. Sauté for another 5 minutes, allowing the vegetables to soften slightly.
- Mix in the tomato paste, cumin, coriander, and Aleppo pepper. Cook for an additional 2–3 minutes, stirring to ensure all the spices are well combined.
- Add the red lentils and vegetable broth to the pot. Bring the mixture to a gentle boil before reducing the heat and letting it simmer for about 30 minutes or until the lentils and vegetables are tender.
- Once cooked, remove the pot from heat. Blend the soup with an immersion blender until you reach your desired consistency.
- Add the juice of one large lemon, and season with kosher salt to taste. Serve warm, drizzled with extra virgin olive oil and a sprinkle of Aleppo pepper on top.
Notes
Rinse lentils before cooking and use fresh lemon juice for the best flavor. Adjust thickness with broth or water as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Turkish