Description
A comforting Turkish lentil soup that evokes warmth with every spoonful, featuring earthy lentils and warming spices.
Ingredients
- 5 tablespoons of extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2-3 carrots, chopped
- 1 medium russet potato, diced
- Kosher salt to taste
- 2 tablespoons of tomato paste
- 6 cups of low-sodium vegetable broth
- 2 teaspoons of Aleppo pepper
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1 cup of red lentils
- 1 lemon, cut into wedges
Instructions
- Heat the olive oil in a spacious pot over medium heat. Add the chopped onion, minced garlic, carrots, and diced potato. Sauté until softened.
- Stir in the tomato paste and allow it to sizzle before adding the vegetable broth.
- Bring the mixture to a gentle boil, then add Kosher salt, Aleppo pepper, cumin, coriander, and red lentils.
- Boil for 5 minutes, then lower the heat, cover, and let simmer for 15 to 20 minutes.
- Once lentils are soft, use an immersion blender to purée the soup until smooth.
- In a small saucepan, heat remaining olive oil and sauté additional garlic and Aleppo pepper. Drizzle over soup before serving.
- Serve with lemon wedges on the side.
Notes
Adjust seasoning to taste; keep lemon wedges handy to brighten the soup’s flavors.
