📝 About This Recipe
A cornerstone of Anatolian hospitality, this velvety red lentil soup is a comforting masterpiece found in every Turkish home and 'lokanta'. Its vibrant golden hue and silky texture are achieved through gentle simmering and a final touch of sizzling chili-infused butter. This soul-warming dish perfectly balances the earthiness of lentils with a bright burst of fresh lemon, making it an essential Halal classic.
🥗 Ingredients
The Soup Base
- 1.5 cups Red Lentils (rinsed thoroughly until water runs clear)
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (peeled and grated)
- 1 small Potato (peeled and grated for natural starchiness)
- 2 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (Turkish 'salça' preferred)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Butter (unsalted)
- 7 cups Hot Water or Vegetable Broth (adjust for desired thickness)
- 1 teaspoon Dried Mint (essential for authentic aroma)
- 1/2 teaspoon Ground Cumin (to aid digestion and add depth)
- to taste Salt and Black Pepper
The Sizzling Chili Butter (Pul Biber Sosu)
- 2 tablespoons Butter (unsalted)
- 1 teaspoon Aleppo Pepper or Pul Biber (Turkish red pepper flakes)
- 1/2 teaspoon Dried Mint (for the garnish)
For Serving
- 1 whole Lemon (cut into wedges)
- 1/4 cup 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, swirling 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 and 1 tablespoon of butter over medium heat until the butter is melted and shimmering.
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3
Add the finely diced onions to the pot. Sauté for 5-6 minutes until they become translucent and soft, but not browned.
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4
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly to 'cook out' the raw taste of the paste and release its deep red color.
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5
Add the grated carrot and potato. These are the 'secret' ingredients that provide natural sweetness and a creamy body without needing flour.
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6
Incorporate the rinsed lentils, dried mint, cumin, salt, and black pepper. Stir for a minute to coat the lentils in the aromatic oil and paste.
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7
Pour in 7 cups of hot water or broth. Bring the mixture to a boil over medium-high heat.
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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
Using an immersion blender (hand blender), blend the soup directly in the pot until it is completely smooth and velvety. If you prefer a rustic texture, you can leave it as is or pulse briefly.
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10
Check the consistency. If the soup is too thick, add a splash of hot water. Taste and adjust seasoning with more salt if necessary.
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11
Prepare the chili butter: In a small frying pan, melt 2 tablespoons of butter over medium heat. Once it starts to foam, add the Aleppo pepper and dried mint. Swirl for 30 seconds until the butter turns a bright red and smells fragrant. Do not burn.
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12
Ladle the hot soup into bowls. Drizzle a spoonful of the sizzling chili butter over each serving and garnish with fresh parsley.
💡 Chef's Tips
Always rinse your lentils thoroughly to remove excess starch for a cleaner flavor. Grating the vegetables instead of chopping them allows them to melt into the soup faster and more evenly. For an extra-silky finish, pass the blended soup through a fine-mesh sieve before serving. If the soup thickens too much as it sits (lentils absorb liquid), simply whisk in a little hot water before reheating. Use high-quality Turkish Pul Biber (Aleppo Pepper) for the garnish; it provides a mild heat and fruity undertone that standard chili flakes lack.
🍽️ Serving Suggestions
Serve with warm, crusty Turkish Pide or sourdough bread for dipping. A fresh squeeze of lemon juice at the table is mandatory to brighten the earthy flavors. Pair with a side of 'Çoban Salatası' (Shepherd's Salad) for a complete, healthy meal. Traditionally served with a small bowl of pickled peppers (turşu) on the side. A glass of cold Ayran (salty yogurt drink) balances the warmth of the soup beautifully.