How to make it
6 steps. Take it one step at a time.
In a large pot, melt half the butter
In a large pot, melt half the butter (15g) over medium heat. Add the chopped onion, diced carrot, and diced potato. Sauté for about 5-7 minutes until the onions are translucent.
7 minStir in the minced garlic, tomato paste, and ground cumin
Stir in the minced garlic, tomato paste, and ground cumin. Cook for another 2 minutes until fragrant.
2 minAdd the rinsed red lentils
Add the rinsed red lentils and pour in the vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils and vegetables are completely soft.
30 minBlend the soup directly
Using an immersion blender, blend the soup directly in the pot until it reaches your desired smoothness. If the soup is too thick, add a splash of hot water.
In a small skillet, melt the remaining butter
In a small skillet, melt the remaining butter. Once it starts to foam, stir in the Aleppo pepper. Let it sizzle for 30 seconds until the butter turns a deep red color.
1 minLadle the soup into bowls
Ladle the soup into bowls. Drizzle the warm chili butter over the top and serve immediately with fresh lemon wedges to be squeezed over the soup.
A little kitchen wisdom
For the best flavor, use red lentils (kırmızı mercimek) as they break down into a naturally creamy consistency without needing heavy cream. Always serve with a fresh lemon wedge on the side.
