Turkish Red Lentil Soup
Red lentils cooked soft with onion, carrot, and tomato paste, blended smooth and finished with dried mint bloomed in olive oil. Lemon at the table does the rest of the work.
- 1
Heat the 3 tablespoons olive oil in a large pot over medium heat. Cook the onion and carrot until soft and lightly golden, about 8 minutes, then add the garlic and cook 1 minute more.
- 2
Stir in the tomato paste and cook 2 minutes, until it darkens and coats the vegetables.
- 3
Add the lentils, cumin, paprika, water, salt, and pepper. Bring to a boil, then simmer partly covered until the lentils have collapsed completely, 25 to 30 minutes, skimming any foam.
- 4
Blend the soup smooth with an immersion blender. Thin with hot water if it has thickened past the consistency of heavy cream.
- 5
Warm the remaining 2 tablespoons olive oil in a small pan over low heat, stir in the dried mint and red pepper flakes, and cook 30 seconds, until fragrant but not darkened.
- 6
Ladle into bowls, spoon the mint oil over each serving, and pass the lemon wedges.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 1/2 cups red lentils, rinsed until the water runs clear
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 7 cups water
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil, for the mint oil
- 1 tablespoon dried mint
- 1/2 teaspoon red pepper flakes
- 1 lemon, cut into wedges
Instructions
- 1
Heat the 3 tablespoons olive oil in a large pot over medium heat. Cook the onion and carrot until soft and lightly golden, about 8 minutes, then add the garlic and cook 1 minute more.
- 2
Stir in the tomato paste and cook 2 minutes, until it darkens and coats the vegetables.
- 3
Add the lentils, cumin, paprika, water, salt, and pepper. Bring to a boil, then simmer partly covered until the lentils have collapsed completely, 25 to 30 minutes, skimming any foam.
- 4
Blend the soup smooth with an immersion blender. Thin with hot water if it has thickened past the consistency of heavy cream.
- 5
Warm the remaining 2 tablespoons olive oil in a small pan over low heat, stir in the dried mint and red pepper flakes, and cook 30 seconds, until fragrant but not darkened.
- 6
Ladle into bowls, spoon the mint oil over each serving, and pass the lemon wedges.