Name: Turkish Red Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Ingredients: 2 cups dried red lentils, rinsed and drained; 2 tablespoons olive oil; 1 large onion, finely diced; 2 carrots, finely diced; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon dried mint; 1/4 teaspoon red pepper flakes (Aleppo pepper preferred); 6 cups vegetable or chicken broth; 1 tablespoon butter; 1 lemon, cut into wedges for serving; Fresh parsley or mint leaves for garnish; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

Heat olive oil in a large pot over medium heat. Add the diced onions and carrots, and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the spices

Stir in the tomato paste, cumin, paprika, dried mint, and red pepper flakes. Cook for 1-2 minutes until the spices are aromatic and the tomato paste has darkened slightly.
Cook the lentils

Add the rinsed red lentils to the pot and stir to coat with the spice mixture. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for about 25 minutes, or until the lentils are very soft and beginning to break down.
Blend the soup

Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, being careful with the hot liquid, and puree until smooth before returning to the pot.
Final seasoning

Return the pureed soup to low heat. Add the butter and stir until melted. Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
Serve

Ladle the hot soup into bowls. Garnish with fresh parsley or mint leaves, and serve with lemon wedges on the side for squeezing over the soup just before eating.

Turkish Red Lentil Soup

Ingredients

Instructions

Nutritional Information