📝 About This Recipe
Transport your senses to the bustling streets of Istanbul with this velvety, sun-drenched red lentil soup. A cornerstone of Turkish hospitality, this dish marries earthy red lentils with aromatics and a hint of cumin, finished with a signature sizzling chili-butter drizzle. It is a soul-warming masterpiece that is naturally vegan-adaptable, incredibly nutritious, and deceptively simple to master.
🥗 Ingredients
The Soup Base
- 1.5 cups Red Lentils (Mercimek) (thoroughly rinsed until water runs clear)
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (peeled and grated or finely diced)
- 1 small Potato (peeled and diced into small cubes for starchiness)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Tomato Paste (double concentrated)
- 6 cups Chicken or Vegetable Broth (low sodium preferred)
- 1-2 cups Water (extra to adjust consistency after blending)
Spices & Seasoning
- 1 teaspoon Ground Cumin (essential for authentic flavor)
- 1/2 teaspoon Dried Mint (adds a subtle cooling depth)
- 1.5 teaspoons Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Sizzling Chili Butter (Pul Biber Sosu)
- 2 tablespoons Unsalted Butter (or olive oil for vegan version)
- 1 teaspoon Aleppo Pepper (Pul Biber) (or mild chili flakes)
- 1/2 teaspoon Sweet Paprika (for vibrant color)
For Garnish
- 1 whole Lemon (cut into wedges for serving)
- 1 handful Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by rinsing the red lentils in a fine-mesh sieve under cold running water. Continue rinsing until the water transitions from cloudy to clear; this removes excess starch and ensures a smooth texture.
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2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-6 minutes until soft and translucent, but not browned.
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3
Stir in the diced carrots and potatoes. Cook for another 3-4 minutes, allowing the vegetables to slightly soften and release their natural sweetness.
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4
Add the minced garlic and tomato paste to the pot. Stir constantly for 1-2 minutes to 'cook out' the raw taste of the tomato paste until it turns a deep brick red and becomes fragrant.
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5
Add the rinsed lentils, ground cumin, dried mint, and black pepper. Stir well to coat the lentils in the oil and aromatics.
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6
Pour in the 6 cups of broth. Bring the mixture to a vigorous boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar.
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7
Simmer gently for 20-25 minutes. You will know it is ready when the lentils have completely broken down and the vegetables are fork-tender.
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8
Turn off the heat. Use an immersion blender directly in the pot to puree the soup until it is completely smooth and velvety. If you prefer a rustic texture, you can pulse it only a few times.
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9
Check the consistency. If the soup is too thick (lentils continue to absorb liquid), stir in an extra cup of hot water or broth until your desired thickness is reached. Season with salt 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. Once foaming, add the Aleppo pepper and paprika. Swirl for 30-60 seconds until the butter turns a bright, fiery red and smells toasted. Do not let it burn!
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11
Ladle the hot soup into deep bowls. While still steaming, drizzle a spoonful of the hot chili butter over each portion in a circular motion.
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12
Serve immediately with a generous squeeze of fresh lemon juice and a sprinkle of chopped parsley. The lemon is crucial as it cuts through the richness and brightens the earthy lentils.
💡 Chef's Tips
Always rinse your lentils thoroughly to prevent the soup from becoming overly 'muddy' in flavor. Don't skip the potato; it provides a natural creamy starchiness that makes the texture luxurious without adding dairy. If you don't have Aleppo pepper, use a mix of 3 parts sweet paprika and 1 part cayenne pepper for a similar heat profile. For an even deeper flavor, sauté a pinch of dried mint in the chili butter along with the pepper flakes. This soup tastes even better the next day, but be prepared to add a splash of water when reheating as it thickens significantly in the fridge.
🍽️ Serving Suggestions
Serve with warm, crusty Turkish Pide or sourdough bread for dipping. A side of pickled vegetables (Tursu) provides a wonderful acidic crunch to balance the creamy soup. Pair with a crisp shepherd’s salad (Çoban Salatası) of tomatoes, cucumbers, and feta. A glass of salty, chilled Ayran (yogurt drink) is the traditional beverage of choice. For a full meal, serve as a starter before grilled lamb skewers or chicken kofta.