Simple yet robust with plenty of flavor

Turkish Red Lentil Soup with Aleppo Pepper Oil

Name: Turkish Red Lentil Soup with Aleppo Pepper Oil
Total time: 45 min
Yield: 4 Servings
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; 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

By Jeanne Maguire

45 minutes

Free

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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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Directions

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.

See Demo
02

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.

See Demo
03

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.

See Demo

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Turkish Red Lentil Soup with Aleppo Pepper Oil

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4

Servings