Warm up your mealtime with our comforting Turkish Red Lentil Soup recipe, a delightful blend of rich flavors and hearty ingredients. Imagine velvety red lentils simmered with onions, garlic, and carrots, and infused with aromatic spices, creating a soup that’s both nourishing and satisfying.
This Turkish Red Lentil Soup is a celebration of traditional flavors and wholesome ingredients, with each spoonful offering a harmonious mix of creamy, savory, and mildly spicy notes. A great choice for a cozy lunch, a light dinner, or a nourishing starter for any meal.
Turkish Lentil Soup
Ingredients
- 5 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion (chopped)
- 3 cloves Garlic (minced and divided)
- 3 Carrots (peeled and chopped)
- 1 Russet Potato (peeled and diced)
- Sea Salt (to taste)
- 2 tbsp Tomato Paste
- 6 cups Low Sodium Broth
- 2 tsp Aleppo Pepper (divided)
- 1 tsp Cumin
- ½ tsp Coriander
- 1 cup Red Lentils (rinsed)
- 1 Lemon (large, wedged)
Instructions
- In a large pot, heat 2 tsp oil over medium high heat.
- Add onions, 2 garlic cloves, carrots, and potatoes. Season with salt Cook for 6 minutes, or until vegetables have softened.
- Add tomato paste and toss to coat the vegetables. Add broth, 1 tsp Aleppo pepper, and the rest of the spices.
- Add lentils and stir.
- Bring to a boil for 5 minutes, lower heat and cover.
- Let soup simmer on low for 15-20 minutes until lentils are tender.
- Remove from heat and blend until smooth and creamy.
- In a skillet, heat 3 tbsp olive oil over medium high heat. Add remaining Aleppo pepper and garlic. Cook a minute or two until the garlic is golden. Serve drizzled over soup with lemon juice from the wedges.
