Saucepan@saucepan · Shared this recipeFollowMediterranean · sauceTurkish Lentil SoupA creamy Turkish red lentil soup simmered with vegetables, blended smooth, and finished with aleppo pepper chili oil, lemon, and parsley.total30 minprep5 mincook25 minservings5Original recipe on cookingwithayeh.comKeep this recipeAdd a copy of Turkish Lentil Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings1 large onion1 large carrot2 large garlic cloves1 small potato1 cup dried red lentils3 tbsp tomato paste and *optional 1 tablespoon of biber salçası Turkish pepper paste1 tsp cumin powder6 cup water or light vegetable broth. I prefer to use water and 1 bouillon stock cube2 tbsp extra virgin olive oilSalt and black pepper to taste2 tbsp extra virgin olive oil or butter2 tsp aleppo pepper, pul biberFresh lemon wedgesChopped parsleyServe with Turkish bread or Persian FlatbreadStepsClear checksTap an ingredient or step to check it off.1Step 1: Dice the onion and garlic, and chop the carrots and potato into cubes2Step 2: In a large pot, saute the onion in 1 tablespoon of olive oil with a good pinch of salt over low-medium heat3Step 3: Once softened, add the garlic, cumin, tomato paste and the 2nd spoon of olive oil. Saute together for 3-5 minutes until aromatic and the tomato paste has fried down4Step 4: Add the red lentils and carrots and stir through. Then add the water, stock cube and the potato. Start by adding 6 cups of water, season well with salt and pepper and simmer for 15-20 minutes over low heat with the lid on5Step 5: Once the lentils and vegetables have softened, turn off the heat and using an immersion blender, blend the soup until it's smooth and velvety. If the broth is too thick, add the extra 1 cup of boiling water for your preferred consistency, and ensure to taste and add extra seasoning if doing so6Step 6: To make the chilli oil for garnish, heat 2-3 tablespoons of olive oil in a pan over low heat. Add the aleppo pepper and gently stir for 2-3 minutes until the color of the oil becomes a lovely orange/red7Step 7: Serve your delicious Turkish lentil soup in bowls with a drizzle of the aleppo pepper chilli oil and chopped parsley. Add a good squeeze of lemon which is key and enjoy with fresh Turkish bread or Persian flatbreadgetsaucepan.com/r/6c43384e-0a26-45be-885c-e048cbf7b62c · Original: https://cookingwithayeh.com/turkish-lentil-soup/
