When you are looking for a hearty, plant-based soup, this spicy red lentil soup is for you!
Let’s talk about this spicy Turkish red lentil soup. Not only is this a simple soup to make, but it is just so tasty. As per usual, Bruce made enough for dinner, and extra for lunch during the week. Total boss move! This soup is dairy and meat free, and so tasty. We love serving it with grilled bread, drizzled with a little extra of the Aleppo pepper oil!
Ingredients for Spicy Red Lentil Soup:
- Large sweet onion diced small
- 1 jalapeno pepper seeded and diced
- 1 poblano pepper seeded and diced
- 5 cloves garlic shredded
- 3 tbls tomato paste
- 1 tbls better than bouillon vegetable stock
- 1 tbls better than bouillon garlic stock
- ½ cup white wine
- 2 tbls paprika
- 1 tbls cumin
- 1 tbla ancho chili powder
- 2 cups red lentils
- ½ cup rice
- 9 cups water
- 4 tbls extra virgin olive oil
- 2 tbls Aleppo pepper
Instructions for Spicy Red Lentil Soup:
Heat 2 tablespoons canola oil in a 7-quart pot. Toss in onions and cook until just starting to brown. Add poblano and jalapeno. Cook for 1 minute. Add in garlic and cook for 30 seconds. Add in tomato paste, better than bouillon and cook for 30 seconds. Pour in white wine and simmer for 2 minutes. Add in lentils, rice and water. Bring to a simmer, cover and cook for 25 minutes.
Heat the olive oil in a pan it starts to smoke. Remove from heat and add aleppo pepper. Swirl the pan or stir with a wooden spoon. Oil will turn a slight reddish color. Remove oil from the pan and allow to cool.
Serve soup in a bowl and drizzle with the pepper oil.
- Category: soup
- Method: stove
- Cuisine: middle eastern
Keywords: vegan, red lentil, Aleppo pepper, olive oil, soup, vegetarian