Equipment
Ingredients
Base Aromatics
- 30 ml olive oil, extra virgin
- 1 yellow onion, diced
- 1 carrot, diced
- 3 garlic, minced
- 30 g tomato paste
Spices and Seasonings
- 5 g ground cumin
- 3 g aleppo pepper
- 2 g dried mint
- 5 g kosher salt
- 2 g black pepper, freshly ground
Main Ingredients
- 200 g split red lentils, rinsed well and drained
- 1000 ml vegetable broth, low sodium
Finishing
- 30 ml fresh lemon juice
Nutrition (per serving)
Method
Prepare your aromatics by dicing the yellow onion and carrot, and mincing the garlic. Thoroughly rinse the red lentils in a fine mesh sieve until the water runs clear.
Heat the olive oil in a large pot over medium heat, approximately 175°C/350°F. Add the diced onion and carrot, and saute for 5 to 7 minutes until the vegetables have softened and the onion is translucent.
Stir in the minced garlic, tomato paste, ground cumin, Aleppo pepper, dried mint, salt, and black pepper. Cook for 1 minute, stirring continuously until the tomato paste darkens slightly and the spices become deeply fragrant.
Add the rinsed red lentils and the vegetable broth to the pot. Stir well to combine, scraping up any browned bits from the bottom. Increase the heat to high to bring the liquid to a rolling boil at 100°C/212°F.
Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 20 to 25 minutes. The lentils should become completely tender and begin to break down into the broth.
Carefully transfer exactly half of the hot soup to a food processor, or use an immersion blender directly in the pot with two or three brief pulses. You want to partially puree the soup to create a velvety base while leaving distinct chunks of vegetables and lentils for texture.
Return the pureed portion to the pot if using a food processor. Stir in the fresh lemon juice. Taste the soup and adjust the seasoning with additional salt or a pinch more Aleppo pepper to taste.
Ladle the hot soup into warm bowls. Serve immediately with an extra sprinkle of Aleppo pepper, a lemon wedge on the side, and crusty bread if desired.
Chef's Notes
- Aleppo pepper brings a fruity, moderate heat that is a hallmark of Turkish cuisine. If you must substitute with standard red pepper flakes, use half the amount, as they are significantly sharper and lack the raisiny sweetness of Aleppo.
- Rinsing the red lentils until the water runs completely clear is crucial. It removes excess surface starch, preventing the soup from becoming overly gummy or excessively foamy during the boiling stage.
- For the signature Turkish restaurant finish, elevate the presentation by drizzling individual bowls with a quick infused oil. Simply warm 30ml of olive oil in a small pan with a pinch of paprika and dried mint for 30 seconds before serving.
- The secret to the half-chunky, half-smooth texture is restraint. If using an immersion blender, do not move it around the pot; hold it in one place and pulse twice. This naturally leaves the rest of the pot undisturbed and chunky.
Storage
Refrigerator: 5 days — Store in an airtight container. Soup will thicken as it cools.
Freezer: 3 months — Freeze in individual portions for quick lunches.
Reheating: Gently reheat on the stovetop over medium-low heat. Stir in 10-20ml of water or broth per serving to loosen the consistency if it has thickened.
