Turkish red lentil soup (Printable Version)
Silky red lentils and fragrant spices combine in this creamy Turkish soup, ready in just over 30 minutes.
# Ingredients:
→ Lentils
01 -
200 grams red lentils, rinsed
→ Vegetables
02 -
1 medium onion, finely chopped
03 -
1 medium carrot, peeled and diced
04 -
1 medium potato, peeled and diced
→ Spices and Flavorings
05 -
1 teaspoon Aleppo pepper
06 -
1 teaspoon ground cumin
07 -
1 tablespoon tomato paste
→ Liquids
08 -
1 litre vegetable broth
→ Finishing Touch
09 -
2 tablespoons olive oil
10 -
Juice of 1 lemon
# Steps:
01 -
Rinse the red lentils thoroughly under cold water. Finely chop the onion and dice the carrot and potato into small pieces.
02 -
Heat a pot over medium heat and add a tablespoon of olive oil. Sauté the onion, carrot, and potato until softened. Stir in tomato paste, Aleppo pepper, and cumin until aromatic.
03 -
Pour in the vegetable broth and add the rinsed lentils to the pot. Bring to a boil, then reduce heat to simmer.
04 -
Cover and simmer for approximately 20 minutes, or until lentils and vegetables are tender.
05 -
Use an immersion blender to puree the soup until smooth and creamy. Drizzle remaining olive oil over the top and squeeze fresh lemon juice before serving.
# Notes:
01 -
For best texture, blend the soup while still hot using an immersion blender. Adjust spice levels by varying Aleppo pepper quantity.
02 -
Store leftovers in the refrigerator for up to 5 days or freeze for longer preservation. Add a splash of broth when reheating to restore creaminess.