Description
This vibrant Turkish Red Lentil Soup is a spicy, hearty appetizer bursting with exotic flavors and a perfectly chunky texture, ideal for a comforting meal with a Mediterranean flair.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion – medium, finely chopped
- 2 garlic cloves – minced
- 2 carrots – diced
- 1 1/4 cup red lentils
- 1 potato – medium, peeled and diced into small even pieces
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika – you can also use 1 teaspoon of pul biber or aleppo peppers – see note 1
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 4 cups water – or vegetable broth
- salt and black pepper – to taste
For the infused oil
- 3 tablespoons extra virgin olive oil
- 1 teaspoon pul biber – sweet paprika, aleppo peppers or red pepper flakes (note 1)
For serving
- 1 teaspoon dried mint – or a few sprigs of fresh mint – optional
- lemon wedges – note 2
- fresh – or dried mint
Instructions
- Rinse Lentils: Rinse the red lentils under cold water until the water runs clear. This helps to remove any debris and excess starch.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic, diced carrots, and diced potato, and cook for a few minutes.
- Add Lentils and Spices: Stir in the rinsed lentils, tomato paste, sweet paprika, salt, and pepper. Cook for a couple of minutes, stirring frequently.
- Add Liquids and Simmer: Pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook Soup: Let the soup simmer for about 20-25 minutes or until the lentils and vegetables are soft. Add a bit more water or broth if necessary.
- Prepare Infused Oil: While the soup is simmering, in a small skillet, warm 3 tablespoons of extra virgin olive oil over medium heat and add the pul biber or sweet paprika until the oil turns to a bright red color. Then, set aside.
- Optional Blending: For a smooth texture, you can blend the soup with an immersion blender or in batches in a regular blender. This step is optional. The original Turkish lentil soup isn’t blended, which gives it more texture.
- Season and Serve: Adjust the seasoning if needed. Sprinkle with chopped mint and a drizzle of warm red oil. Serve hot with lemon wedges on the side. It’s perfect with some crusty bread on the side.
Notes
- Infused oil: Pul biber is a type of Turkish chili that isn’t very spicy, and it’s often used in Turkish dishes. It adds a warm, slightly spicy flavor. It gets confused with Aleppo peppers (typical of North Syria), but as far as I know, pul biber is much more commonly used. If you cannot find it, you can use Aleppo pepper or sweet paprika (both used in Turkish cuisine).
- Lemon: Squeezing some fresh lemon juice on this soup gives it a refreshing burst of acidity.
- How to store: Allow the soup to cool at room temperature. Then, transfer to airtight containers. Any leftovers will last for 3 to 4 days in the refrigerator. You can also store in the freezer for up to 3 months. When you reheat it, just make sure it’s fully warmed through on the stove on medium-heat or in the microwave.
