Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 1 medium Russet potato, peeled and diced
- 2 garlic cloves, sliced
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (or Aleppo pepper)
- 5 cups vegetable broth (or chicken broth)
- 1 cup red lentils
- 1 teaspoon dried mint
- 1 lemon, sliced
Optional Paprika Oil
- 3 tablespoons neutral oil (such as canola or safflower oil, or butter)
- 1 1/2 tablespoons paprika
Instructions
- Sauté Onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is hot, add the diced onion and sauté for about 4 minutes until softened and translucent.
- Add Vegetables: Add the diced carrots and potatoes to the pot and continue sautéing for another 4 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Sauté Garlic: Add the sliced garlic cloves and stir for 30 seconds until fragrant, taking care not to burn the garlic.
- Add Spices and Tomato Paste: Stir in the tomato paste, cumin, kosher salt, paprika, dried oregano, black pepper, and cayenne pepper. Cook for 30 seconds, then deglaze the bottom of the pot by adding a small amount of the vegetable or chicken broth to scrape up any browned bits.
- Cook Lentils: Pour in the remaining broth and add the red lentils. Stir to combine, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking and ensure the lentils cook evenly.
- Adjust Consistency: If the soup becomes too thick during simmering, gradually add up to 1 cup of water to reach your desired consistency.
- Blend the Soup: Remove the pot from heat and stir in the dried mint. Using an immersion blender or transferring carefully to a stand blender, puree the soup until creamy and smooth, ensuring all the ingredients are well incorporated.
- Make Paprika Oil (Optional): In a small pot, heat the neutral oil then add the paprika. Stir to combine thoroughly and remove from heat. Continue stirring until the oil is evenly infused with paprika.
- Serve: Ladle the soup into bowls, serve with lemon wedges on the side, and optionally garnish with chopped parsley and a drizzle of the paprika oil to elevate the flavor.
Notes
- You can use either vegetable or chicken broth depending on your preference.
- If you prefer a chunkier texture, blend only part of the soup and leave some lentils and vegetables whole.
- Adding lemon juice when serving brightens the flavors and adds a nice tangy contrast.
- For a richer flavor, butter can be used instead of neutral oil in the paprika oil.
- The soup keeps well in the refrigerator for up to 3 days and also freezes nicely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
