Description
This easy red lentil soup is a hearty and comforting dish made with red lentils, vegetables, and aromatic spices, finished with a fragrant Aleppo pepper butter drizzle. It’s smooth, flavorful, and perfect for a nourishing meal that comes together quickly on the stovetop.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 medium Yukon gold potato, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup red lentils, rinsed
- 6 cups low-sodium vegetable broth
Toppings and Garnish
- Lemon wedges, for serving
- 3 tablespoons butter or olive oil
- 2 teaspoons Aleppo pepper
Instructions
- Sauté the aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion and carrots, sautéing for 4 to 5 minutes until they soften. Then add the diced potato and cook for an additional 2 minutes, stirring occasionally to prevent sticking.
- Add the spices: Stir in the minced garlic, tomato paste, paprika, ground cumin, kosher salt, and black pepper. Cook for about 30 seconds, until the mixture is fragrant and the tomato paste is well incorporated.
- Simmer the lentils: Add the rinsed red lentils and the low-sodium vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20 to 25 minutes, or until the lentils and potatoes are very soft and tender.
- Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth. You can adjust the texture to your preference, whether fully smooth or retaining some texture, following the traditional Turkish style or your own taste.
- Make the pepper butter: In a small pan over low heat, melt the butter or heat olive oil. Add the Aleppo pepper and stir for 20 to 30 seconds until fragrant, creating a flavorful pepper-infused butter to drizzle over the soup.
- Serve: Ladle the blended soup into bowls, drizzle generously with the Aleppo pepper butter, and serve alongside lemon wedges for a bright, fresh finish.
Notes
- Rinsing the lentils thoroughly helps reduce foam and ensures a cleaner flavor.
- You can substitute the Yukon gold potato with any starchy potato for thickness.
- For a vegan version, use olive oil instead of butter for the pepper butter garnish.
- Adjust the Aleppo pepper amount to control the spice level.
- Lemon wedges brighten the soup and add a pleasant acidity — don’t skip them!
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
