How To Make Turkish Lentil Soup
Popular in Istanbul, this simple lentil soup is a smooth, delicious, and brothy appetizer. Just whip up all the ingredients and you’re done in 30 minutes!
Melt butter (or heat oil) in a large stockpot over medium-high heat. Sauté onion and carrot for about 5 minutes, stirring occasionally until softened. Stir in the tomato paste (if using), cumin, and Aleppo pepper. Sauté for 1 more minute, stirring occasionally.
Add the stock, red lentils, potato, and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, cover, and cook for about 15 minutes or until the lentils are tender.
To purée the soup (optional), use an immersion blender to purée until completely smooth. Or transfer the soup to a traditional blender and carefully purée* until smooth.
Taste the soup, and season with salt and pepper to taste. Serve warm, sprinkled with chopped fresh mint and fresh lemon wedges for squeezing.
- If there is no Aleppo pepper, substitute with ½ teaspoon of sweet paprika plus a pinch of cayenne.
- When using a traditional blender, it’s important to not overfill the blender; hence, purée in batches as hot liquids expand when blended. Also, always keep the cap on the blender lid slightly tented open so that hot air can escape.
- Any leftovers can be stored in sealed containers in the refrigerator for up to 3 days, or in the freeze for up to 3 months.
- Calories: 256.38kcal
- Fat: 5.66g
- Saturated Fat: 1.16g
- Monounsaturated Fat: 3.16g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 37.15g
- Fiber: 4.87g
- Sugar: 6.27g
- Protein: 15.01g
- Cholesterol: 7.20mg
- Sodium: 777.47mg
- Calcium: 34.60mg
- Potassium: 685.01mg
- Iron: 3.24mg
- Vitamin A: 93.52µg
- Vitamin C: 10.07mg
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