Easy Turkish Red Lentil Soup (Ready in 35 Minutes)
Make Easy Turkish Red Lentil Soup with red lentils, vegetables, cumin, lemon, and a quick chili oil finish. It is smooth, cozy, vegan, gluten-free, and…
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Cooking tools:
- Fine-mesh sieve
- Immersion blender
- Pot
- Pan
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Stove
- Refrigerator
- Freezer
- Airtight container
- Glass container
Ingredients
- 1 1/2 cups (300 g) split red lentils, rinsed well
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 1 small Yukon gold potato, peeled and chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon Aleppo pepper or mild red pepper flakes, plus more for serving
- 6 cups (1.4 L) vegetable stock or water
- 1 1/4 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 lemon, cut into wedges
- 2 tablespoons chopped parsley, for serving
- 1/2 teaspoon Aleppo pepper or mild red pepper flakes
- Pinch of sweet paprika
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