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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

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