Description
A hearty and nutritious Turkish soup rich in flavor and high in protein, perfect for family dinners and cozy nights in.
Ingredients
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 large lemon (for juice)
- 6 cups low-sodium vegetable broth
- 1 tsp cumin
- 1/2 tsp coriander
- 1 medium russet potato (diced)
- 1 tsp Aleppo pepper (freshly ground preferred)
- 1 medium yellow onion (diced)
- 2 to 3 carrots (chopped)
- 2 garlic cloves (minced)
- 1 cup red lentils
- Kosher salt, to taste
- 1 garlic clove (thinly sliced)
- 1 tsp Aleppo pepper
- 3 tbsp extra virgin olive oil (for drizzling)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, diced carrots, and diced potato; cook for another 5 to 7 minutes.
- Add tomato paste, cumin, coriander, and Aleppo pepper, stirring well to combine; cook for another minute.
- Pour in vegetable broth and add red lentils; bring to a gentle boil.
- Reduce heat and simmer for 25 to 30 minutes until lentils and potatoes are tender.
- Remove from heat and use an immersion blender to puree to desired consistency.
- Add lemon juice to brighten flavors; adjust seasoning with kosher salt.
- In a small skillet, heat extra virgin olive oil over medium heat, add thinly sliced garlic, and cook until golden brown; drizzle over soup before serving.
Notes
Rinse lentils before cooking for even cooking. For extra creaminess, consider adding coconut milk or yogurt. Adjust spices to taste, and serve with crusty bread or pita.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish