Turkish Red Lentil Soup

Steps

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1. 1
   Prepare the ingredients: pick over and rinse the red lentils; peel and chop the potato and carrots; chop the onion; mince the garlic.
   ▶ ≈0:29
2. 2
   Heat extra virgin olive oil in a large pot over medium-high heat. Once shimmering, add the potato, carrots, onion, and garlic. Add a pinch of salt to help the vegetables sweat and soften for about 5 to 7 minutes.
   ▶ ≈3:20
3. 3
   Stir in the tomato paste for umami flavor and color.
   ▶ ≈4:29
4. 4
   Pour in the vegetable broth and add the cumin, coriander, and Aleppo pepper. Taste the broth to ensure it's well-seasoned before adding the lentils.
   ▶ ≈4:44
5. 5
   Add the red lentils and bring to a boil. Once bubbling, reduce heat to medium-low or a gentle simmer, partially cover with a lid, and cook for about 20 minutes until the lentils have completely softened and started to dissolve.
   ▶ ≈6:11
6. 6
   Make the Aleppo olive oil: gently heat some extra virgin olive oil in a small pan until golden red, add the remaining Aleppo pepper, and set aside off the heat.
   ▶ ≈7:01
7. 7
   Once the soup has cooled slightly, use an immersion blender or food processor to blend until smooth and creamy.
   ▶ ≈7:29
8. 8
   Ladle the soup into bowls, drizzle with the Aleppo pepper olive oil, squeeze lemon juice over the top, and serve.
   ▶ ≈8:23