Turkish Red Lentil Soup
Turkish Red Lentil Soup


3 tbl Garlic Extra Virgin Olive Oil
1 medium yellow onion cut into 1/2-inch dice (about 1 cup)
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 Kosher salt, Try Pacific Blue
1 Tbl Pure Avocado Oil
2 tsp Aleppo Pepper Flakes
Chopped fresh mint leaves and lemon wedges to serve (optional)

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 large sauce pan 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 salt.

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