Milk Street Television is now airing on Create! Click here for showtimes.

globe outlook-b

Join! 12 weeks for $1

The Milk Street Cookbook | Save 40%!

The Milk Street Cookbook - Sillo

NEW SEASON, NEW RECIPES, NEW COOKBOOK

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

Turkish Red Lentil Soup with Aleppo Pepper Oil

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
  • 2

    teaspoons Aleppo pepper

  • Chopped fresh mint leaves, to serve (optional)

  • Lemon wedges, to serve

In the store
More

Mains

Comments
  • Haley M.

    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!

    2 votes
    0 comments
  • Paula E R.

    This was delicious and substantial! I wanted a green garnish but didn't have any fresh mint. Instead I shredded a handful of baby spinach and tossed it in for the last minute or two, and it became a tasty ingredient.

    0 votes
    0 comments
  • Maria A.

    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.

    0 votes
    0 comments
  • Michele R.

    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.

    0 votes
    0 comments
  • Nancy H.

    This is a great recipe. So simple to make, and full of flavor. More recipes with short active cooking times! :)

    0 votes
    0 comments
Down arrow

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
  • 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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Turkish Red Lentil Soup with Aleppo Pepper Oil

Want more?

See More Mains
APRIL 2020
OPINEL INTEMPORA FULL TANG TRIO SET + BREAD KNIFE

$$268 VALUE

Success!

Thank you for participating in our monthly giveaway!
Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway