Turkish Red Lentil Soup
Ingredients
| 3 | tablespoons salted butter |
| 1 | medium yellow onion |
| 1 | medium garlic clove, finely grated |
| 1 | tablespoon tomato paste |
| 1 | tablespoon sweet paprika |
| ½ | teaspoon ground cumin |
| 1 | cup red lentils |
| 2 | tablespoons long-grain wild rice |
| Kosher salt | |
| 3 | tablespoons extra-virgin olive oil |
| 2 | teaspoons Aleppo pepper |
| Chopped fresh mint, to garnish | |
| Lemon wedges, to garnish |
Directions
- In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste, paprika and cumin, then cook for about 1 minute.
- Add the lentils, rice, 5 cups water and 2 teaspoons salt. Stir to combine and bring to a boil over medium-high heat. Reduce the heat to maintain a steady simmer, cover and cook, stirring occasionally, until the lentils and rice are tender and broken down, about 30 minutes. Season to taste.
- While the soup is cooking, in a small skillet over medium heat, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red, 1 to 2 minutes. Remove from the heat and set aside.
- Serve the soup with Alleppo peper oil drizzled over each serving and sprinkled with mint. if using, and lemon wedges on the side.
If you can't get Alleppo pepper, mix 2 teaspoons sweet paprika and 1 teaspoon red pepper flakes. Crush the pepper flakes with your fingers before mixing.
Source
Christopher Kimball's Milk Street Television Cookbook
