Description
This comforting Turkish Lentil Soup features hearty red lentils, aromatic spices, and fresh vegetables, blended into a creamy and flavorful dish. Enhanced with a vibrant paprika oil and served with lemon wedges, this traditional soup offers a soothing and nutritious meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 1 medium Russet potato, peeled and diced
- 2 garlic cloves, sliced
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (or Aleppo pepper)
- 5 cups vegetable broth (or chicken broth)
- 1 cup red lentils
- 1 teaspoon dried mint
- 1 lemon, sliced
Paprika Oil
- 3 tablespoons neutral oil (such as canola or safflower oil, or butter)
- 1 1/2 tablespoons paprika
Instructions
- Sauté Onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once hot, add the diced onion and sauté for 4 minutes until softened and translucent.
- Add Carrots and Potato: Add the peeled and diced carrots and potatoes to the pot. Continue to sauté for another 4 minutes, stirring occasionally to prevent sticking.
- Add Garlic: Stir in the sliced garlic cloves and cook for 30 seconds until fragrant.
- Add Spices and Tomato Paste: Mix in the tomato paste, cumin, kosher salt, paprika, dried oregano, black pepper, and cayenne pepper. Stir for 30 seconds to toast the spices, then deglaze the pot by adding a small amount of the broth to lift any browned bits from the bottom.
- Add Broth and Lentils: Pour in the remaining vegetable or chicken broth and add the red lentils. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 30 minutes, stirring occasionally. Add up to 1 cup of water if the soup becomes too thick during cooking.
- Blend the Soup: Remove the pot from heat and stir in the dried mint. Use an immersion blender or transfer the soup to a stand blender to blend until creamy and smooth, ensuring all ingredients are well incorporated.
- Prepare Paprika Oil (Optional): In a small pot, heat the neutral oil over low heat. Add the paprika and stir to combine thoroughly. Remove from heat and continue stirring until the paprika is fully incorporated and the oil is vibrant.
- Serve: Ladle the soup into bowls, garnish with lemon wedges, and drizzle with the paprika oil. Optionally, add chopped parsley for extra freshness.
Notes
- You can use either vegetable or chicken broth depending on your preference or dietary needs.
- The paprika oil adds a smoky, vibrant flavor but is optional for those preferring a simpler soup.
- Adjust the heat level by modifying the amount of cayenne or Aleppo pepper to suit your taste.
- If you prefer a chunkier texture, blend only half the soup and mix with the rest.
- This soup freezes well for up to 3 months; reheat gently on the stovetop.
