30 minute Turkish Lentil Soup

By Cooking With Ayeh · 30 min

Ingredients

Instructions

1. Dice the onion and garlic, and cut the carrot and potato into cubes.
2. In a large pot, sauté the onion in 1 tablespoon olive oil with a good pinch of salt over low-medium heat.
3. Once softened, add the garlic, cumin, tomato paste and the second spoon of olive oil. Sauté 3-5 minutes until fragrant and the tomato paste has darkened.
4. Add the red lentils and carrot and stir. Then add the water, stock cube and potato. Start with 6 cups of water, season well with salt and pepper, and simmer 15-20 minutes over low heat with the lid on.
5. When the lentils and vegetables are soft, turn off the heat and blend until smooth and velvety with an immersion blender. If the soup is too thick, add 1 cup of boiling water, then taste and adjust the seasoning.
6. For the chilli oil, heat 2-3 tablespoons olive oil in a pan over low heat. Add the aleppo pepper and stir gently for 2-3 minutes until the oil turns a bright orange-red.
7. Serve in bowls with a drizzle of the chilli oil and chopped parsley, with a squeeze of lemon.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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GarlicOnionLemonCarrotPotatoTomato pasteLentilRed lentil