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My Turkish red lentil soup brings warmth and comfort to every spoonful. Creamy red lentils, fresh vegetables, and aromatic spices blend together perfectly, ready in about half an hour and naturally vegan. This is the kind of dish that makes weeknights feel a bit more special and Sundays cozier.
This soup turned into a staple for my family after one rainy afternoon when all I had was a bag of lentils and some leftover veggies. Now even my pickiest eater asks for extra.
Ingredients
- Red lentils: for quick cooking and a naturally creamy body always pick ones with a bright color for freshness
- Carrot: diced small adds gentle sweetness choose firm carrots with smooth skin
- Potato: medium diced for hearty texture waxy potatoes hold up well
- Onion: finely chopped forms the soup’s flavor base pick white or yellow
- Tomato paste: two tablespoons gives rich flavor and color look for imported Turkish if possible
- Aleppo pepper plus ground cumin: for gentle heat and warmth use freshly ground cumin for best aroma
- Vegetable broth or chicken broth: as the simmering liquid homemade or low sodium boxed both work
- Olive oil: for sautéing and drizzling use a fruity extra virgin kind
- Fresh lemon: to balance the flavors and brighten the finish slice thin and squeeze just before eating
- Parsley: chopped for fresh garnish look for flat leaf parsley with vibrant color
Step-by-Step Instructions
- Prep the Ingredients:
- Rinse red lentils in cool water until the water runs clear to remove any dust and help them cook evenly. Peel and chop the carrot and potato into bite-sized pieces. Dice the onion as fine as possible for a smooth result. Chop the parsley and cut the lemon into wedges for serving.
- Sauté the Aromatics:
- Heat olive oil in a large soup pot over medium. Add diced onion and a pinch of salt. Let onions cook slowly for eight minutes stirring occasionally until transparent and sweet. Stir in the chopped carrots and potato and cook for two more minutes to soften and build flavor.
- Toast the Spices and Tomato Paste:
- Add tomato paste to vegetables and cook for two minutes stirring often until it deepens in color. Sprinkle on ground cumin and Aleppo pepper and toast for another minute inhaling the fragrant aromas that make the soup so distinct.
- Simmer the Soup:
- Pour in vegetable or chicken broth then add rinsed red lentils. Stir to combine and bring the mixture up to a gentle simmer. Skim off any foam that rises to the surface with a spoon. Cover and cook for twenty minutes or until lentils are soft and vegetables are very tender.
- Blend Until Smooth:
- Remove the soup from the heat. Use an immersion blender right in the pot blending carefully until the mixture is silky and creamy. If using a countertop blender work in small batches and let the steam escape for safety.
- Finish and Serve:
- Taste and adjust seasoning with salt and black pepper. Ladle the creamy soup into bowls. Drizzle with a spoonful of olive oil and scatter chopped parsley on top. Squeeze lemon over each serving just before eating for a perfect touch.
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I always reach for Aleppo pepper here. The first time I tried it was from a small spice shop and now it’s the ingredient I never skip. Each bowl brings back family dinners with everyone gathered around asking for more bread to dip.
Storage Tips
Keep leftovers in a well sealed container in the fridge for up to five days. If storing in the freezer allow the soup to cool completely before portioning into airtight containers for up to three months. When reheating add a splash of broth or water to loosen the soup and stir well as it may thicken after chilling.
Ingredient Substitutions
No red lentils available use yellow lentils or split peas but cooking time may increase. Out of Aleppo pepper mix equal parts of sweet paprika and a pinch of cayenne to mimic its gentle heat. Chicken broth brings extra savory depth but vegetable broth keeps the soup fully vegan. Add extra veggies like zucchini or spinach toward the end if you have them on hand.
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Serving Suggestions
Serve with stacks of warm pita or fresh Turkish simit for a complete meal. Offer lemon wedges on the side for everyone to squeeze their own. Bright green salads or a plate of marinated beans and chopped herbs make beautiful partners for the soup. I love setting everything on the table family style so everyone can help themselves.
Turkish Tradition
This soup brings together humble ingredients that highlight the simplicity of Turkish home cooking. Every family in Turkey has their own way of making mercimek çorbası and it is often the first dish taught to young cooks. The balance of lentils with lemon and spice is pure comfort in a bowl.
Recipe FAQs
- → What is Aleppo pepper and can I substitute it?
Aleppo pepper is a Middle Eastern spice with moderate heat and fruity notes. You can substitute with a mix of paprika and cayenne or red pepper flakes.
- → Why blend the soup?
Blending creates a smooth, velvety texture characteristic of this Turkish dish and helps the flavors meld together perfectly.
- → Can I prepare this dish ahead of time?
Yes, it keeps well for up to 5 days in the refrigerator and can be frozen. Add the spiced olive oil drizzle fresh when serving for best flavor.
- → Why add spiced olive oil at the end?
The final drizzle adds both flavor and visual appeal, enhancing the warmth and depth of the dish as a traditional finishing touch.
- → How can I make this dish vegan?
Use vegetable broth instead of chicken broth to keep the dish fully plant-based without other substitutions.
- → What are good sides to serve with this soup?
Warm pita, fresh salads, Turkish simit, or pilaf complement the flavors and complete the meal beautifully.