Spicy Turkish Red Lentil Soup
An authentic lentil soup from Instanbul. Serve with pita or naan.
Ingredients
Soup
- 1 medium onion, chopped chopped
- 1 small carrot, diced
- 1 tomato, chopped
- 1 tbsp tomato paste
- 1 tbsp fresh mint
- 2 tbsp mint, dried
- 1 tbsp crushed red pepper flake
- 1 1/2 cups red lentils rinsed
- 4 cups vegetable or chicken stock
- 4 cups water
- 1 tbsp olive oil
- 1 tbsp butter
Garnish
- 1 tbsp dried Aleppo chili pepper
- 1 tbsp dried spearmint
- 1 tbsp olive oil
Instructions
Soup
- Melt olive oil and butter in large pot over medium heat. Add onion and carrot and cook until tender and onion is translucent, about 5 minutes. Add the lentils and stir for a couple of minutes to "toast". Add the tomato paste and stir to incorporate. Add tomato, red pepper flakes, and fresh and dried mint. Stir to incorporate. Add the stock and water and bring to a boil. Cover and reduce heat to medium. Simmer 15-20 minutes until the lentils break apart and become incorporated in the liquid. Blend with immersion blender until smooth. Salt to taste.
Garnish
- Combine dried Aleppo pepper and dried spearmint in olive oil. Stir until well combined.
Share this Recipe
Powered byWP Ultimate Recipe
Comments are closed, but trackbacks and pingbacks are open.