Turkish Red Lentil Soup with Aleppo Pepper

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 1 small Yukon gold potato, peeled and chopped
• 2 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1 cup red lentils, rinsed
• 5 cups low-sodium vegetable broth
• 1/2 teaspoon kosher salt, plus more to taste
• 1 teaspoon Aleppo pepper
• 1/2 teaspoon dried mint
• 1 lemon, cut into wedges
• Warm flatbread, for serving, optional

Steps

1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion, carrot, and potato and cook for 6 minutes until the onion softens.
2. Stir in the garlic, tomato paste, cumin, and paprika. Cook for 1 minute until fragrant.
3. Add the lentils, broth, and salt. Bring to a boil, reduce the heat, and simmer partially covered for 20 minutes until the lentils and vegetables are very tender.
4. Blend the soup with an immersion blender until smooth. Add a splash of water if you prefer a thinner consistency, then taste for salt.
5. Warm the remaining 2 tablespoons olive oil in a small skillet over low heat. Stir in the Aleppo pepper and remove from the heat after 20 seconds.
6. Ladle the soup into bowls. Drizzle with the pepper oil, sprinkle with dried mint, and serve with lemon wedges and optional flatbread.

Allergen note: The soup is vegan. Check the broth and optional flatbread labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.