Turkish Red Lentil Soup (Lentil Soup Recipe!)

By The Mediterranean Dish · 50 min

Ingredients

Instructions

1. Heat 2 tablespoons of the olive oil in a large Dutch oven or pot over medium-high heat until shimmering.
2. Add the onion, 2 minced garlic cloves, carrots and potato. Season with a good dash of kosher salt and cook, stirring now and then, until softened, about 5 to 7 minutes.
3. Stir in the tomato paste to coat the vegetables. Add the broth, 1 teaspoon of the Aleppo pepper, the cumin and the coriander, then stir in the lentils.
4. Bring to a rolling boil and boil for 4 to 5 minutes. Lower the heat, cover with the lid leaving a small gap.
5. Simmer on the lowest heat for about 15 to 20 minutes, until the lentils and vegetables are completely tender. Stir as needed and, if it gets too thick, add 1/2 to 1 cup more broth.
6. Off the heat, blend the soup with an immersion blender until smooth and creamy. Or blend in batches in a standard blender, letting some steam escape.
7. In a small skillet, warm the remaining 3 tablespoons of olive oil over medium heat. Add the remaining Aleppo pepper and the last minced garlic clove and cook briefly, until the garlic is golden and the oil is red.
8. Take the pan off the heat and pour the warm oil over the soup. Serve with lemon wedges.

Summarized from The Mediterranean Dish's video. Watch it for the details.