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Export 16 ingredients for grocery delivery
Step 1
Rinse the red lentils under cold water until the water runs clear. This helps to remove any debris and excess starch.
Step 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic, diced carrots, and diced potato, and cook for a few minutes.
Step 3
Stir in the rinsed lentils, tomato paste, sweet paprika, salt, and pepper. Cook for a couple of minutes, stirring frequently.
Step 4
Pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Step 5
Let the soup simmer for about 20-25 minutes or until the lentils and vegetables are soft. Add a bit more water or broth if necessary.
Step 6
While the soup is simmering, in a small skillet, warm 3 tablespoons of extra virgin olive oil over medium heat and add the pul biber or sweet paprika until the oil turns to a bright red color. Then, set aside.
Step 7
For a smooth texture, you can blend the soup with an immersion blender or in batches in a regular blender. This step is optional. The original Turkish lentil soup isn’t blended, which gives it more texture.
Step 8
Adjust the seasoning if needed. Sprinkle with chopped mint and a drizzle of warm red oil. Serve hot with lemon wedges on the side. It’s perfect with some crusty bread on the side.
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