Turkish Red Lentil Soup Recipe

Ingredients

• 1 cup red lentils
• 1 medium onion, chopped Buy: Onion Powder · ₺55.99
• 1 medium carrot, chopped
• 2 tablespoons Biryağ Sunflower Oil Buy: Biryağ Sunflower Oil Large · ₺299.99
• 1 tablespoon tomato paste Buy: Tat Tomato Paste Large · ₺88.99
• 1 tablespoon flour (optional, for thickening) Buy: Millet Flour · ₺249.99
• 1 teaspoon dried mint Buy: Dried Mint · ₺34.99
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1 teaspoon salt (or to taste) Buy: Salt · ₺29.99
• 1/2 teaspoon black pepper (or to taste) Buy: Ground Black Pepper · ₺89.99
• Lemon wedges, for serving Buy: Lemon Marinated Chicken · ₺149.99

Preparation

1. Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain well and set aside.
2. In a large pot or Dutch oven, heat the Biryağ Sunflower Oil over medium heat. Add the chopped onion and carrot, and sauté for 5-7 minutes until softened and the onion is translucent.
3. Stir in the tomato paste and cook for another minute, stirring constantly, to deepen its flavor. If using, sprinkle in the flour and cook for 1-2 minutes, stirring to create a roux.
4. Add the rinsed lentils to the pot. Pour in 6 cups of water (or vegetable broth for richer flavor), salt, and black pepper. Stir everything together.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and vegetables are very tender.
6. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
7. Return the pot to low heat. In a small pan, melt 1 tablespoon of Biryağ Sunflower Oil. Add the dried mint and red pepper flakes, and cook for about 30 seconds until fragrant. Be careful not to burn the spices.
8. Pour the spiced oil mixture directly into the soup and stir well. Taste and adjust seasoning if needed.
9. Serve your beautiful Turkish Red Lentil Soup hot, garnished with fresh lemon wedges. A squeeze of lemon juice truly brightens the flavors!

Pro Tips

• For an extra layer of flavor, you can add a pinch of cumin along with the salt and pepper.
• If your soup is too thick, add a little more hot water or broth until it reaches your desired consistency. If it's too thin, simmer it uncovered for a few more minutes.
• This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

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