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Turkish Red Lentil Soup with Aleppo Pepper Oil
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.
4
Servings
45 minutes
Ingredients
-
3
tablespoons salted butter
-
1
medium yellow onion cut into ½-inch dice (about 1 cup)
Directions
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01In 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.
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January 29, 2023
Wonderful
I don't have allepo pepper, I have hot sauce. This is easy and awesome
January 29, 2023
Yum!
It's a perfect soup for anytime of year.
January 18, 2023
Easy and tasty!
This was quick, easy, and so flavorful! Have already made several times.
January 7, 2023
WONDERFUL!
After the first time I made this I knew it was a winner--simple, delicious, filling, healthy. I make this at least 3x every fall/winter now. This is one of my very favorite recipes from Milk St.
November 15, 2022
Delicious!
Made this twice, exactly as written. Easy, tasty, filling soup. A favorite in my home!
Happy to see we can now comment on the recipes. I've made this many times and my whole family loves it. I've used olive oil and I've also used ghee in place of whole butter and it turns out great both ways. The Aleppo pepper oil is very good so don't skip it. Even with olive oil, the red lentils give the soup a nice buttery flavor and the smokey Aleppo with the lemon and mint are perfect with the lentils. So easy to make.
One of those so easy to make dishes that it can be ready to ladle into serving bowls in less than an hour after opening the pantry and asking "what's for dinner tonight?" As with all Milk Street recipes we've tried this one is reliable for outcome made as written. Mint garnish is listed as optional, but it really is 'it' as finish element here along with the Aleppo oil and lemon.
I was half way into setting up prep when I realized I only had half a cup of red lentils. I used French dark green lentils for the other half. It turned out great, and the colors were still appetizing, if not as pretty as the picture. I finally remembered why I bought Aleppo pepper awhile ago -- because I'd been planning to make this!
Easily one of my favorite Milk Street recipes! Super easy to put together and so delicious. Don't sleep on the Aleppo pepper oil either, it really added a nice zip to the soup. I'm going to be looking for opportunities beyond this recipe where I can use pepper oil, maybe over grilled veggies or something like that.
Loved it. Made as written, but I accidentally burned the pepper in the first batch of oil, so I made the second batch in the microwave the same way I often infuse oil with garlic. Just stir it about every 30 seconds until the oil is hot and takes on the red color. I made a double batch and I think it was about 3 minutes in the microwave. However, you make it don't skip the oil. It really adds a pleasant zip.
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SO good! The first time I made this, I found out halfway into the recipe that I didn't have any tomato paste, so I tried to think what I could substitute that was acidic, fruity... and remembered that I'd just bought a jar of preserved lemons. (I wonder if the pasta al limone recipe inspired that substitution?) I used a half of a lemon -- I'd stick to one third to one half and not more -- and chopped it very fine, and mixed it in. And it was fantastic. (I actually like this version better!) The Aleppo pepper oil is so good. (I've been cooking scrambled eggs in Aleppo pepper oil and calling them my "dinner eggs".) I've discovered so many new flavors because of Milk Street. Thank you for inspiring us!