Image générée par IA
A silky Turkish red lentil soup enriched with carrot, potato, onion, and a gentle finish of dried mint and Aleppo pepper. Bright lemon at the table balances its earthy, comforting depth.
Image générée par IA
Image générée par IA
Red lentils break down naturally during simmering, while potato adds body and carrot brings subtle sweetness. A short bloom of mint and Aleppo pepper in olive oil gives the smooth soup its characteristic Turkish finish without overpowering its earthy flavor.
Cool the soup promptly and refrigerate it in a covered container for up to 4 days. It can be frozen for up to 3 months; thaw overnight in the refrigerator and stir before reheating.
Reheat gently in a saucepan over medium-low heat, stirring often, until steaming hot throughout. Add 30–60 ml water per serving if the soup has thickened.
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