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Simple yet robust with plenty of flavor
Milk Street Bowtie Turkish Red Lentil Soup with Aleppo Pepper Oil

Turkish Red Lentil Soup with Aleppo Pepper Oil

45 minutes

Free

This simple, yet robust Turkish soup is rich with lemon and tomato. It gets a pleasantly thick body from red lentils, which soften and break down during cooking. The Aleppo pepper is a wonderful addition, lending a gentle heat. If you can't find it, order online or substitute with an additional teaspoon of paprika and ½ teaspoon red pepper flakes. The soup can be made vegan by substituting olive oil for the butter.

3 tablespoons salted butter
1 medium yellow onion cut into ½-inch dice (about 1 cup)
1 medium garlic clove, finely grated
1 tablespoon tomato paste
1 tablespoon sweet paprika
1/2 teaspoon ground cumin
1 cup red lentils
2 tablespoons long-grain white rice
5 cups water
Kosher salt
3 tablespoons extra-virgin olive oil
2 teaspoons Aleppo pepper
Chopped fresh mint leaves, to serve (optional)
Lemon wedges, to serve
Ingredients
  • 3

    tablespoons salted butter

  • 1

    medium yellow onion cut into ½-inch dice (about 1 cup)

  • 1

    medium garlic clove, finely grated

  • 1

    tablespoon tomato paste

  • 1

    tablespoon sweet paprika

  • ½

    teaspoon ground cumin

  • 1

    cup red lentils

  • 2

    tablespoons long-grain white rice

  • 5

    cups water

  • Kosher salt

  • 3

    tablespoons extra-virgin olive oil

  • 2

    teaspoons Aleppo pepper

  • Chopped fresh mint leaves, to serve (optional)

  • Lemon wedges, to serve

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Turkish Red Lentil Soup with Aleppo Pepper Oil

Get Ready to Cook

4

Servings

45 minutes

Ingredients
  • 3

    tablespoons salted butter

  • 1

    medium yellow onion cut into ½-inch dice (about 1 cup)

  • 1

    medium garlic clove, finely grated

  • 1

    tablespoon tomato paste

  • 1

    tablespoon sweet paprika

  • ½

    teaspoon ground cumin

  • 1

    cup red lentils

  • 2

    tablespoons long-grain white rice

  • 5

    cups water

  • Kosher salt

  • 3

    tablespoons extra-virgin olive oil

  • 2

    teaspoons Aleppo pepper

  • Chopped fresh mint leaves, to serve (optional)

  • Lemon wedges, to serve

Step 1 of 3

Sauté and cook

3
tablespoons salted butter
1
medium yellow onion cut into ½-inch dice (about 1 cup)
1
medium garlic clove, finely grated
1
tablespoon tomato paste
1
tablespoon sweet paprika
½
teaspoon ground cumin

In a large saucepan over medium, melt the butter. Once it has stopped foaming, add the onion then sauté until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and cumin, then sauté for 1 minute.

Step 2 of 3

Add the lentils

1
cup red lentils
2
tablespoons long-grain white rice
5
cups water
2
teaspoons kosher salt

Add the lentils, rice, water and 2 teaspoons salt, then bring to a boil. Adjust heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust salt.

Step 3 of 3

Prepare the oil and serve

3
tablespoons extra-virgin olive oil
2
teaspoons Aleppo pepper
Chopped fresh mint leaves, to serve (optional)
Lemon wedges, to serve

Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside.


Serve the soup with Aleppo pepper oil drizzled over each serving. Serve with mint and lemon wedges.

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