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Red Lentil Turkish Soup with Spiced Garlic Oil Recipe

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★★★★★

4.8 from 89 reviews

This vibrant Red Lentil Turkish Soup with Spiced Garlic Oil is a comforting and flavorful dish featuring tender red lentils, aromatic spices, and a rich tomato base, finished with a fragrant garlic and Aleppo pepper oil. Perfectly pureed for a velvety texture and served with a bright squeeze of lemon, this soup embodies the heartwarming essence of Turkish home cooking.

Ingredients

Scale

Main Soup Ingredients

  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 large lemon (for juice)
  • 6 cups low-sodium vegetable broth
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 medium russet potato (diced)
  • 1 tsp Aleppo pepper (freshly ground preferred)
  • 1 medium yellow onion (diced)
  • 2 to 3 carrots (chopped)
  • 2 garlic cloves (minced)
  • 1 cup red lentils
  • kosher salt, to taste

Spiced Garlic Oil Topping

  • 1 garlic clove (thinly sliced)
  • 1 tsp Aleppo pepper
  • 3 tbsp extra virgin olive oil

Instructions

  1. Sauté the Vegetables: In a large Dutch oven or cooking pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add diced onion, minced garlic, chopped carrots, and diced potato. Season with kosher salt and cook, stirring occasionally, until vegetables soften and onions become translucent, about 5 to 7 minutes. This step develops the base flavor.
  2. Add Tomato Paste, Spices, Broth, and Lentils: Stir in tomato paste, coating vegetables evenly. Add cumin, coriander, and Aleppo pepper and mix well. Pour in 6 cups of vegetable broth, add red lentils, and combine everything. Bring to a rolling boil and cook for 4 to 5 minutes to meld flavors.
  3. Simmer the Soup: Reduce heat to low and partially cover the pot, leaving a small vent for steam. Let the soup simmer gently for 15 to 20 minutes until lentils and vegetables are tender, stirring occasionally to prevent sticking. Add 1/2 to 1 cup more broth if soup thickens too much.
  4. Blend the Soup: Remove pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer soup in batches to a blender, blending carefully while allowing steam to escape. This creates a velvety, rich texture.
  5. Prepare Spiced Oil Topping: In a small skillet, warm 3 tablespoons extra virgin olive oil over medium heat. Add thinly sliced garlic and 1 teaspoon Aleppo pepper. Cook for 1 to 2 minutes until garlic turns golden brown and oil is infused with pepper color and aroma. Remove immediately from heat to avoid burning.
  6. Finish and Serve: Drizzle the spiced garlic oil over the blended soup. Serve with lemon wedges on the side for squeezing over each bowl, adding a zesty brightness to the rich lentil flavors. Enjoy a warm and hearty bowl of authentic Turkish red lentil soup.

Notes

  • Use fresh Aleppo pepper for the best authentic flavor, but crushed red pepper flakes can be a substitute.
  • Adjust the thickness of the soup by adding more vegetable broth during simmering to your desired consistency.
  • This soup stores well and tastes even better the next day as flavors deepen.
  • Vegetable broth can be substituted with chicken broth if not strictly vegetarian.
  • For a vegan option ensure the broth used is vegetable based and no animal products are added.

Keywords: red lentil soup, Turkish soup, lentil recipes, vegetarian soup, healthy soup, spiced garlic oil, Aleppo pepper, easy soup recipes

Find it online: https://miarosetti.com/red-lentil-turkish-soup-with-spiced-garlic-oil-recipe/