For the Soup:
3 Tbl Garlic Extra Virgin Olive Oil
1 onion, diced
1 medium garlic clove, finely grated
1 Tbl tomato paste
1 Tbl Spanish Sweet Paprika
1/2 tsp Ground Cumin
1 cup split red lentils (dal)
1 Tbl long-grain white rice
5 cups of water
2 tsp salt
For the Aleppo Oil:
1 Tbl Pure Avocado Oil
2 tsp Aleppo Pepper Flakes
Lemon wedges, for serving

There’s nothing like a warm soup. This one is a game changer! This Turkish Red Lentil Soup is a unique and humble 30 minute meal that will blow you away. It brings together split red lentils for a great source of protein, rich tomato flavor and Aleppo Chile oil for a drizzling depth of flavor. Topped of with a fresh squeeze of a lemon wedge and you are set! Grab a spoon.


1.In a dutch oven over medium heat, heat the Garlic Extra Virgin Olive Oil. Add the onion to the pan and saute until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2.Add the tomato paste, Spanish Sweet Paprika and Ground Cumin. Saute for 1 minute.
3.Add the lentils, rice, water and 2 teaspoons of salt, then bring to a boil. Adjust the heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust the salt.
4.To create the Aleppo Oil: Heat 1 Tbl All Natural Avocado Oil in a small pan until shimmering. Add in 2 tsp Aleppo Chile Flakes. The chiles will sizzle. Turn off the heat and swirl the pan. Allow the Aleppo Chile Flakes to heat through - they will smell very aromatic. Strain and use the oil for drizzling on portions of the soup.
5.Note that the 1 Tbl uncooked rice is not a typo. The rice adds texture and body to the soup. The addition of rice into soups and stews is common throughout the world. Classic bisques in Creole Cuisine often include this step.

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