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Description
Hearty red lentil soup with a rich, savory flavor, perfect for cozy nights.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 medium Yukon gold potato, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup red lentils, rinsed
- 6 cups low-sodium vegetable broth
- plus lemon wedges, for serving
- 3 tablespoons butter or olive oil
- 2 teaspoons Aleppo pepper
Instructions
- Heat the oil in a large pot over medium heat and sauté the onion and carrot for 4 to 5 minutes until they soften. Incorporate the diced potato and continue cooking for an additional 2 minutes.
- Stir in the garlic, tomato paste, paprika, cumin, salt, and pepper, mixing for another 30 seconds.
- Add the lentils and broth, bring the mixture to a boil, then lower the heat. Cover and let it simmer for 20 to 25 minutes until both the lentils and potatoes become very tender.
- Blend the soup using an immersion blender until it reaches a smooth consistency. (Turkish cooks typically blend it thoroughly, but you can adjust the texture to your preference.)
- In a small pan, melt the butter over low heat, then add the Aleppo pepper, stirring for 20 to 30 seconds until it becomes fragrant.
- Serve the soup in bowls, drizzling the pepper butter on top, and accompany with lemon wedges on the side.
Notes
TECHNIQUE TIP: Minced garlic releases more flavor when sautéed with vegetables, enhancing the soup’s depth.
STORAGE: Store cooled soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or microwave.
SUBSTITUTION: For a spicier kick, substitute paprika with cayenne pepper or add chili flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Calories: 261 kcal
- Sugar: 4 g
- Sodium: 505 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 15 mg
