Turkish Red Lentil Soup

Name: Turkish Red Lentil Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp Olive oil; 1 medium Onion (finely chopped); 1 medium Carrot (diced); 2 cloves Garlic (minced); 1 tsp Ground cumin; 1 tsp Paprika; 1/4 tsp Chilli flakes; 1 tbsp Tomato purée; 230 g Red lentils (rinsed); 1.2 liters Vegetable or chicken stock; from 1/2 lemon Lemon juice; to taste Salt and pepper; as needed Fresh parsley or mint (for garnish); as needed Lemon wedge (to serve); 1 tbsp Olive oil (for Aleppo pepper oil); 1/2 tsp Aleppo pepper (or pul biber)

Myles Levin @louise1472

Thank you, Scott

Myles Levin @louise1472

Thank you, Scott

Saved

Ingredients

4 servings

1 tbspOlive oil
1medium Onion (finely chopped)
1medium Carrot (diced)
2 clovesGarlic (minced)
1 tspGround cumin
1 tspPaprika
1/4 tspChilli flakes
1 tbspTomato purée
230 gRed lentils (rinsed)
1.2 litersVegetable or chicken stock
from 1/2 lemon Lemon juice
to taste Salt and pepper
as neededFresh parsley or mint (for garnish)
as neededLemon wedge (to serve)
1 tbspOlive oil (for Aleppo pepper oil)
1/2 tspAleppo pepper (or pul biber)

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Steps

1

Heat 1 tbsp olive oil in a large saucepan over medium heat. Add onion and carrot, cook 5–7 min.
2

Stir in garlic, cumin, paprika, chilli flakes, and tomato purée. Cook 1 min.
3

Add lentils and stock. Bring to boil, then simmer covered 40 min until lentils are soft.
4

Blend soup until smooth or leave some texture if you like.
5

Stir in lemon juice. Season with salt and pepper.
6

For Aleppo oil: Heat 1 tbsp olive oil, stir in 1/2 tsp Aleppo pepper, infuse 30 sec.
7

Serve soup in bowls. Drizzle with Aleppo oil, garnish with parsley or mint, and add a lemon wedge.