Turkish Lentil Soup at home
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Turkish Lentil Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 carrot, diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper*
- 6 cups vegetable or chicken stock
- 1 cup red lentils, rinsed and picked over
- 1 small Yukon gold potato, diced into 1/2-inch cubes
- fine sea salt and freshly-cracked black pepper, to taste
- fresh lemon wedges and chopped fresh herbs (cilantro and/or mint), for serving
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and carrot, and sauté for 5 minutes until softened, stirring occasionally. Stir in the tomato paste, cumin and Aleppo pepper. Sauté for 1 more minute, stirring occasionally.
Let it bubble gently. Tip in the stock, red lentils, potato, and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Lower heat to medium-low to maintain the let it bubble gently, cover and cook for 15 minutes or until the lentils are tender.
Purée (skippable). If you would like to purée the soup, use an immersion blender to purée until completely smooth. Or move the soup to a traditional blender (It is worth doing this in two batches, so as not to overfill the blender), and carefully purée* until smooth.
Salt Salt with salt and pepper to taste.
Plate Plate warm, garnished with chopped fresh herbs and fresh lemon wedges for squeezing. (The lemon juice is essential, in the cook opinion, so be sure to add a good squeeze!)
