📝 About This Recipe
A cornerstone of Anatolian hospitality, this velvety red lentil soup is a soul-warming masterpiece that balances earthy pulses with bright citrus and aromatic spices. Known for its smooth, creamy texture and vibrant golden hue, it is traditionally finished with a sizzling drizzle of Aleppo pepper butter. Whether served as a humble family lunch or the opening act of a grand Turkish feast, its simplicity and depth of flavor make it an unforgettable culinary embrace.
🥗 Ingredients
The Soup Base
- 1.5 cups Red Lentils (Mercimek) (rinsed thoroughly until water runs clear)
- 1 large Yellow Onion (roughly chopped)
- 1 medium Carrot (peeled and diced)
- 1 small Potato (peeled and diced for extra creaminess)
- 2 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (double concentrated)
- 2 tablespoons Olive Oil (extra virgin)
- 6 cups Chicken or Vegetable Stock (low sodium preferred)
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Mint (rubbed between palms to release oils)
- 1.5 teaspoons Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Sizzling Chili Butter (Sosu)
- 3 tablespoons Unsalted Butter
- 1 teaspoon Aleppo Pepper (Pul Biber) (or red pepper flakes)
- 1/2 teaspoon Sweet Paprika (for color)
For Garnish
- 1 whole Fresh Lemon (cut into wedges)
- 2 sprigs Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh sieve and rinse them under cold running water, agitating with your fingers, until the water is no longer cloudy. Set aside to drain.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and carrots.
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3
Sauté the vegetables for 5-7 minutes until the onions are translucent and the carrots have softened slightly. Do not let them brown.
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4
Stir in the diced potato and minced garlic, cooking for another 2 minutes until the garlic is fragrant.
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5
Add the tomato paste to the center of the pot. Stir it into the vegetables for 1-2 minutes to 'cook out' the raw metallic taste and deepen its color.
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6
Add the rinsed lentils, ground cumin, and dried mint to the pot. Stir well to coat the lentils in the oil and aromatics.
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7
Pour in the 6 cups of stock. Increase the heat to high and bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 20-25 minutes. The lentils should be completely soft and starting to fall apart.
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9
Remove the pot from the heat. Using an immersion blender, process the soup until it is completely smooth and silky. If you prefer a rustic texture, you can pulse it only a few times.
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10
Return the pot to low heat. Taste and season with salt and black pepper. If the soup is too thick, stir in a splash of hot water to reach your desired consistency.
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11
In a small skillet or milk pan, melt the butter over medium-low heat. Once it begins to foam, stir in the Aleppo pepper and paprika.
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12
Cook the butter sauce for about 30-60 seconds until it turns a vibrant red and smells nutty. Be careful not to burn the spices.
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13
Ladle the hot soup into warmed bowls. Drizzle a spoonful of the sizzling chili butter over each serving in a circular motion.
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14
Garnish with a sprinkle of fresh parsley and serve immediately with a generous lemon wedge on the side for squeezing.
💡 Chef's Tips
Always rinse red lentils thoroughly to remove excess starch, which ensures a cleaner flavor and better texture. The addition of a small potato is a traditional trick; its starch provides a natural creaminess without needing dairy. If you don't have an immersion blender, let the soup cool slightly before blending in batches in a standard blender to avoid steam pressure accidents. For a vegan version, simply substitute the butter topping with olive oil infused with the same spices. Don't skip the lemon! The acidity is essential to cut through the richness of the lentils and brighten the entire dish.
🍽️ Serving Suggestions
Serve with warm, crusty Turkish Pide or sourdough bread for dipping. Pair with a side of Shepherd’s Salad (Çoban Salatası) for a refreshing, crunchy contrast. A side of pickled peppers or olives adds a nice briny kick to the meal. For a traditional beverage pairing, serve with a cold glass of salty Ayran (yogurt drink). Sprinkle extra dried mint on top if you enjoy a more herbal, cooling finish.