Turkish red lentil soup

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Step 1

In large saucepan over medium, melt the butter. Once it has stopped roaming, add the onion and sauté until soft and translucent, about 5 min. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, paprika, and cumin, then sauté for 1 min.

Step 2

Add lentils, rice, water, and 2 tsp salted, then bring to boil. Adjust heat to maintain a lively simmer, cover, and cook until the lentils and rice are tender and broken down, about 30 min. Taste and adjust salt.

Step 3

Meanwhile, in a small skilled over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside.

Step 4

Serve the soup with the Aleppo oil drizzled over each serving. Serve with mint and lemon wedges.