Announcing the Milk Street Online Cooking School — Access classes anytime, anywhere!

The Complete Milk Street TV Show Cookbook

Mstv Cookbook 2 Signed Final 4

New Season. New Recipes. New Book. Signed Editions available now!

Simple yet robust with plenty of flavor

Turkish Red Lentil Soup with Aleppo Pepper Oil

45 minutes

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.

Ingredients
  • 3

    tablespoons salted butter

  • 1

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

Directions
  1. 01
    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.
Turkish Red Lentil Soup

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial

View other subscription options here

Already a member? Login