START TO FINISH: 45 minutes
SERVINGS: 4
This simple, yet substantial Turkish soup is made from red lentils, which soften and break down during cooking, adding texture. The Aleppo pepper brings gentle heat to the dish. If you can’t find it, order online or substitute with an additional teaspoon of paprika and ½ teaspoon red pepper flakes. The soup can be made vegan by substituting olive oil for the butter.
Don’t omit the rice. The grains help thicken the soup.
3 tablespoons salted butter
1 medium yellow onion cut into ½-inch dice (about 1 cup)
1 medium garlic clove, finely grated
1 tablespoon tomato paste
1 tablespoon sweet paprika
½ teaspoon ground cumin
1 cup red lentils, rinsed and drained
2 tablespoons long-grain white rice
Kosher salt
3 tablespoons extra-virgin olive oil
2 teaspoons Aleppo pepper (see note)
Chopped fresh mint, to serve (optional)
Lemon wedges, to serve
In a large saucepan over medium, melt the butter. Once it has stopped foaming, add the onion then cook until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and cumin, then sauté for 1 minute.
Add the lentils, rice, 5 cups of water and 2 teaspoons salt, then bring to a boil. Adjust heat to maintain a steady simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and season with salt.
Meanwhile, in a small skillet over medium, heat the oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from the heat and set aside.
Serve the soup with Aleppo pepper oil drizzled over each serving. Serve with mint, if using, and lemon wedges.