Turkish Red Lentil Soup with Aleppo Pepper Oil
This toss-in-the pot lentil soup proves the transformative power of spices, which give hearty lentils potent flavor and heat.
- Makes4 servings
- Cook Time45 minutes
- 27
This simple, yet robust Turkish soup is rich with lemon and tomato. It gets a pleasantly thick body from red lentils, which soften and break down during cooking. The Aleppo pepper is a wonderful addition, lending a gentle heat. 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.
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