Easy Turkish Red Lentil Soup (Print version)

A smooth Turkish red lentil soup with tender lentils, vegetables, cumin, lemon, and a quick chili oil finish.

# Ingredients:

For the soup

01 - 1 1/2 cups (300 g) split red lentils, rinsed well
02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, chopped
04 - 1 medium carrot, chopped
05 - 1 small Yukon gold potato, peeled and chopped
06 - 2 garlic cloves, minced
07 - 1 tablespoon tomato paste
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon sweet paprika
10 - 1/4 teaspoon Aleppo pepper or mild red pepper flakes, plus more for serving
11 - 6 cups (1.4 L) vegetable stock or water
12 - 1 1/4 teaspoons kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper
14 - 1 lemon, cut into wedges
15 - 2 tablespoons chopped parsley, for serving

For the chili oil

16 - 2 tablespoons olive oil
17 - 1/2 teaspoon Aleppo pepper or mild red pepper flakes
18 - Pinch of sweet paprika

# Instructions:

01 - Place the red lentils in a fine-mesh sieve and rinse under cool water until the water runs mostly clear. Drain well.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, carrot, potato, and garlic. Cook for 5-6 minutes, stirring often, until the onion is translucent.
03 - Stir in the tomato paste, cumin, paprika, Aleppo pepper, black pepper, and salt. Cook for 1 minute, stirring, until the tomato paste darkens slightly.
04 - Add the rinsed lentils and vegetable stock. Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, until the lentils have collapsed and the potato is very soft.
05 - Remove the pot from the heat. Blend with an immersion blender until smooth. Add hot water or stock if the soup is thicker than you like, then taste and adjust salt.
06 - Warm 2 tablespoons olive oil in a small skillet over low heat. Stir in Aleppo pepper and paprika for 15-20 seconds, just until fragrant, then remove from the heat.
07 - Ladle the soup into bowls. Spoon a little chili oil over each bowl and finish with parsley and a squeeze of fresh lemon.

# Good to know:

01 - Serve hot with lemon wedges and warm bread.
02 - The soup thickens as it sits. Thin leftovers with water or stock.
03 - For a smoother restaurant-style texture, pass the blended soup through a fine sieve.

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