This simple yet robust Turkish soup is rich with flavor thanks to the lemon and tomato. It gets its pleasantly thick body from red lentils, which soften and break down during cooking, and the Aleppo pepper is a wonderful addition, lending a gentle heat.
Ingredients:
- 3 tablespoons salted butter
- 1 medium yellow onion cut into 1/2-inch dice (about 1 cup)
- 1 medium garlic clove, finely grated
- 1 tablespoon tomato paste
- 1 tablespoon sweet paprika
- 1/2 teaspoon ground cumin
- 1 cup red lentils
- 2 tablespoons long-grain white rice
- 5 cups water
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Aleppo pepper
- Chopped fresh mint leaves, to serve (optional)
- Lemon wedges, to serve
Directions:
In a large saucepan over medium, melt the butter. Once it has stopped foaming, add the onion then sauté until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and cumin, then sauté for 1 minute.
Add the lentils, rice, water and 2 teaspoons salt, then bring to a boil. Adjust heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust salt.
Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside.
Serve the soup with Aleppo pepper oil drizzled over each serving. Serve with mint and lemon wedges.
