📝 About This Recipe
A cornerstone of Turkish hospitality, this silky-smooth red lentil soup is a masterclass in transforming humble pulses into a golden elixir. Infused with aromatic root vegetables and finished with a sizzling aleppo-pepper butter, it offers a perfect balance of earthy sweetness and zesty brightness. It is more than just a starter; it is a heartwarming soul-food staple found in every 'Lokanta' from Istanbul to Anatolia.
🥗 Ingredients
The Soup Base
- 1.5 cups Red Lentils (Mercimek) (rinsed thoroughly until water runs clear)
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (peeled and grated or finely diced)
- 1 small Potato (peeled and cubed small for starchiness)
- 2-3 cloves Garlic
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Tomato Paste (Turkish 'Salça' preferred)
- 6-7 cups Vegetable or Chicken Stock (hot)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Dried Mint (rubbed between palms)
- to taste Salt and Black Pepper
The Sizzling Chili Butter (Sosu)
- 2 tablespoons Butter (unsalted)
- 1 teaspoon Aleppo Pepper (Pul Biber) (or red chili flakes)
- 1/2 teaspoon Sweet Paprika (for deep red color)
For Serving
- 1 whole Lemon (cut into wedges)
- 1 handful Fresh Parsley (finely chopped)
- 1 loaf Crusty Bread (Turkish Pide or Sourdough)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh sieve and rinse under cold running water, agitating them with your fingers until the water transitions from cloudy to clear. Drain well.
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2
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent, but not browned.
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3
Stir in the grated carrot and cubed potato. Sauté for another 4 minutes, allowing the vegetables to release their natural sugars.
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4
Add the minced garlic and tomato paste to the pot. Stir constantly for 1-2 minutes until the paste darkens slightly and smells fragrant.
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5
Add the rinsed lentils to the pot along with the cumin and dried mint. Stir for a minute to coat the lentils in the aromatic oil and paste.
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6
Pour in 6 cups of the hot stock. Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot partially with a lid and simmer for 25-30 minutes, or until the lentils have completely broken down and the vegetables are very tender.
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8
Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until it reaches a completely smooth, velvety consistency.
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9
Check the thickness. If the soup is too thick, stir in the remaining cup of stock. Season generously with salt and black pepper to taste.
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10
Prepare the chili butter: In a small skillet or milk pan, melt the butter over medium-low heat until it begins to foam. Add the Pul Biber and paprika. Swirl for 30 seconds until the butter turns a vibrant red and smells toasted, then remove from heat immediately.
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11
Ladle the hot soup into deep bowls. Drizzle a spoonful of the hot chili butter over each serving in a circular motion.
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12
Garnish with a sprinkle of fresh parsley and serve immediately with a fresh lemon wedge on the side for squeezing.
💡 Chef's Tips
Always rinse your lentils thoroughly to remove excess starch, which ensures a cleaner flavor. For an authentic texture, don't skip the potato; its starch provides the signature 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. Be careful not to burn the chili butter; Pul Biber has a high sugar content and can turn bitter if scorched. This soup tastes even better the next day as the spices mellow and develop.
🍽️ Serving Suggestions
Serve with warm, toasted Turkish Pide bread or crusty sourdough for dipping. A side of crunchy shepherd’s salad (Çoban Salatası) provides a refreshing contrast. Pair with a glass of salty, cold Ayran (yogurt drink) to balance the warm spices. Offer extra red pepper flakes and dried mint at the table for guests to customize their heat level. For a full meal, serve as a starter to grilled lamb skewers or eggplant moussaka.