Turkish Red Lentil Soup

Ingredients

• 5 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced and divided
• 2-3 carrots, peeled and chopped
• 1 medium russet potato, peeled and diced
• Kosher salt, to taste
• 2 tbsp tomato paste
• 6 cups low-sodium vegetable broth
• 2 tsp Aleppo pepper, divided
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 cup red lentils, picked over and rinsed
• 1 large lemon, cut into wedges

Method

1. Heat 3 tablespoons olive oil in a large saucepan over medium heat.
2. Add the onion, carrots and potato. Season with a pinch of salt and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add two-thirds of the minced garlic and cook for approximately 30 seconds.
4. Stir in the tomato paste, 1 teaspoon Aleppo pepper, cumin and coriander. Cook for 1 minute to deepen the flavours.
5. Add the rinsed red lentils and vegetable broth, then stir well.
6. Bring the soup to a boil, reduce the heat and simmer partially covered for approximately 20 minutes, until the lentils and vegetables are completely tender.
7. While the soup simmers, heat the remaining 2 tablespoons olive oil gently in a small pan.
8. Add the remaining garlic and 1 teaspoon Aleppo pepper. Cook briefly until fragrant, without allowing the garlic or pepper to burn, then remove from the heat.
9. Blend the soup until smooth using an immersion blender. Alternatively, cool it slightly and blend it carefully in batches.
10. If the soup is too thick, add a little additional broth or water. Taste and adjust the salt.
11. Divide the soup between bowls and drizzle with the Aleppo-pepper oil.
12. Serve hot with lemon wedges for squeezing over each portion.