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Per serving
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- 1
Soften the vegetables
Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, 2 cloves minced garlic, the peeled and chopped carrots, and the peeled and diced potato. Season with a good pinch of salt and cook, stirring now and then, until the vegetables start to soften, about 5 to 7 minutes.
- 2
Toast the paste and spices
Stir in the tomato paste and cook a minute to coat everything. Add 1 teaspoon of the Aleppo pepper along with the cumin and coriander, and stir to combine.
- 3
Add broth and lentils
Pour in the vegetable broth, then add the rinsed red lentils and stir. Bring the soup up to a rolling boil for 4 to 5 minutes.
- 4
Simmer
Lower the heat to a gentle simmer and cover the pot, leaving a small opening for steam. Cook for 15 to 20 minutes, stirring occasionally, until the lentils and vegetables are completely tender. If it gets too thick, splash in a little more broth.
- 5
Blend until smooth
Take the pot off the heat and blend with an immersion blender until velvety. No immersion blender? Let it cool a bit and blend in batches in a countertop blender, leaving the lid vented so steam can escape.
- 6
Make the Aleppo oil
In a small skillet, warm the remaining 3 tablespoons olive oil over medium heat. Add the last minced garlic clove and the remaining 1 teaspoon Aleppo pepper. Cook briefly, just until the garlic turns golden and the oil takes on a red tint, then pour it over the soup.
- 7
Serve
Ladle into bowls and serve with lemon wedges. A good squeeze of lemon right before eating brightens the whole thing up.
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Turkish Red Lentil Soup
Created by: CleanPlateClub
Ingredients
- 5 tbsp extra virgin olive oil
- 1 yellow onion
- 3 garlic
- 3 carrots
- 1 russet potato
- salt
- 2 tbsp tomato paste
- 6 cup vegetable broth
- 2 tsp Aleppo pepper
- 1 tsp cumin
- 1/2 tsp coriander
- 1 cup red lentils
- 1 lemon
Instructions
- Soften the vegetablesHeat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, 2 cloves minced garlic, the peeled and chopped carrots, and the peeled and diced potato. Season with a good pinch of salt and cook, stirring now and then, until the vegetables start to soften, about 5 to 7 minutes.
- Toast the paste and spicesStir in the tomato paste and cook a minute to coat everything. Add 1 teaspoon of the Aleppo pepper along with the cumin and coriander, and stir to combine.
- Add broth and lentilsPour in the vegetable broth, then add the rinsed red lentils and stir. Bring the soup up to a rolling boil for 4 to 5 minutes.
- SimmerLower the heat to a gentle simmer and cover the pot, leaving a small opening for steam. Cook for 15 to 20 minutes, stirring occasionally, until the lentils and vegetables are completely tender. If it gets too thick, splash in a little more broth.
- Blend until smoothTake the pot off the heat and blend with an immersion blender until velvety. No immersion blender? Let it cool a bit and blend in batches in a countertop blender, leaving the lid vented so steam can escape.
- Make the Aleppo oilIn a small skillet, warm the remaining 3 tablespoons olive oil over medium heat. Add the last minced garlic clove and the remaining 1 teaspoon Aleppo pepper. Cook briefly, just until the garlic turns golden and the oil takes on a red tint, then pour it over the soup.
- ServeLadle into bowls and serve with lemon wedges. A good squeeze of lemon right before eating brightens the whole thing up.