This Turkish Lentil Soup recipe is about to become your weeknight go-to. Packed with protein and healthy goodness, it’s surprisingly bursting with flavor. Don’t let the simple ingredients fool you – this soup is a delightful symphony in a bowl!
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper (or red pepper flakes)
- 6 cups vegetable or chicken broth
- 1 cup red lentils, rinsed and picked over
- 1 small potato, diced into 1/2-inch cubes
- Salt and freshly cracked black pepper, to taste
- Fresh lemon wedges and chopped fresh herbs (cilantro and/or mint), for serving (optional)
Instructions:
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Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, and cook until softened, about 5 minutes.
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Spice it Up: Stir in the tomato paste, cumin, and Aleppo pepper (or red pepper flakes). Let it cook for another minute, allowing the spices to release their aroma.
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Broth and Lentils Party: Pour in the vegetable or chicken broth. Add the rinsed red lentils and diced potato. Bring the soup to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the lentils and potato are tender.
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Soup Perfection (Optional): If you prefer a smoother texture, use an immersion blender to purée the soup partially or completely. Season with salt and freshly cracked black pepper to taste.
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Serve and Enjoy: Ladle the hot soup into bowls and garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh herbs (cilantro and/or mint), if desired.
Tips:
- For a richer flavor, you can add a tablespoon of butter or another fat source along with the olive oil when sautéing the vegetables.
- Don’t have Aleppo pepper? Substitute with a pinch of red pepper flakes for a touch of heat.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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