Turkish
Turkish Red Lentil Soup with Cumin, Aleppo, and Lemon
This soup gets its body from red lentils and a little rice, then finishes with chile oil and lemon so it tastes vivid rather than flat. It is inexpensive, pantry-friendly, and still feels like a complete dinner with bread and a simple salad.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMeal Prep FriendlyComfort Food
At a Glance
- Time
- 50 mins
- Serves
- 4 to 6
- Cost
- Low
- Cuisine
- Turkish
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Heat 1 tablespoon of the olive oil in a saucepan over medium heat and cook the onion with a pinch of salt until soft and translucent. Add the garlic, tomato paste, cumin, and paprika and cook for 1 minute until the paste darkens slightly and the spices bloom.
- Add the lentils, rice, and water and bring the pot to a boil. Lower to a lively simmer and cook, partially covered, for 25 to 30 minutes until the lentils have collapsed and the rice is very soft.
- Blend the soup with an immersion blender until mostly smooth, leaving a little texture if you like. Thin with a little more water if needed so it stays silky and spoonable.
- Warm the remaining olive oil in a small skillet and stir in the Aleppo pepper just until it blooms and turns the oil red. Taste the soup for salt and pepper, then serve with the chile oil, lemon wedges, and mint over the top.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Naturally gluten-free and dairy-free as written. The rice helps the soup turn silky, but it can be left out if you want an even looser texture.