Comforting Turkish Red Lentil Soup Recipe You’ll Crave
This Turkish Red Lentil Soup is a hearty and nourishing dish, perfect for comforting dinners.
Equipment
- Dutch oven
- Immersion Blender
- small skillet
Ingredients
For the Soup Base
- 1 cup Red Lentils rinsed thoroughly
- 2 tablespoons Olive Oil extra virgin recommended
- 1 medium Onion diced finely
- 2 cloves Garlic minced
- 1 medium Carrot chopped into small pieces
- 1 medium Potato diced small
- 2 tablespoons Tomato Paste bloomed in oil
- 4 cups Vegetable Broth low-sodium preferred
For the Spices
- 1 teaspoon Cumin adjust to taste
- 1 teaspoon Coriander
- 1 teaspoon Aleppo Pepper adjust to taste
Finishing Touches
- 1 medium Lemon served fresh on the side
Instructions
Cooking Instructions
- Warm 2 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmery.
- Add diced onion, minced garlic, chopped carrots, and diced potato with a pinch of salt. Sauté for 5-7 minutes, stirring occasionally until vegetables are softened and fragrant.
- Stir in the tomato paste and let it bloom for 1-2 minutes.
- Pour in vegetable broth and then add the rinsed red lentils. Stir to combine.
- Increase the heat and bring the mixture to a rolling boil for about 4-5 minutes, then reduce the heat and let it simmer for 15-20 minutes until the lentils and veggies are tender.
- Use an immersion blender to blend the soup until it’s smooth and creamy.
- In a small skillet, heat 3 tablespoons of olive oil, infusing it with thinly sliced garlic and Aleppo pepper before drizzling over the blended soup.
- Dish out the soup hot, garnishing with fresh lemon wedges on the side.
Notes
For added richness, drizzle some olive oil on top before serving. This soup can improve in flavor as it sits, making it a perfect make-ahead meal.