When you are looking for a hearty, plant-based soup, this spicy red lentil soup is for you!
Let’s about this amazing Turkish red lentil soup that’s got a spicy kick to it. You won’t believe how easy it is to whip up on a week night! Bruce, like always, made a big batch of this soup for dinner, and we’ve got some extra for lunch throughout the week. Pretty smart move, right?
What’s cool about this Turkish red lentil soup is that it’s totally dairy and meat-free. So, whether you’re a vegan or just looking for something healthy & plant-based, this soup’s got you covered. And let me tell you, the taste is out of this world!
Now, when we serve it up, we like to add a little extra flair. Aleppo pepper oil is our secret! We grab some bread or pita and throw it on the grill. While it’s toasting we make the Aleppo pepper oil. Simply heat up oil to almost smoking point, stir in the aleppo pepper, and remove from the heat. This oil has gives both the soup and the bread a touch of heat! If you don’t like things hot, sub out the aleppo pepper for paprika or cumin.
What are Red Lentils?
Red lentils are a type of legume, and they are a variety of lentils. These lentils are called “red” due to their reddish-orange color, which can vary from pale orange to deep red. They are often used in various cuisines around the world, including Indian, Middle Eastern, and Mediterranean cooking.
Red lentils are known for their mild, slightly sweet flavor and quick cooking time compared to other lentil varieties. They are commonly used to make soups, stews, curries, and side dishes. When cooked, red lentils tend to break down and become soft, which makes them ideal for creating creamy and smooth-textured dishes.
One of the advantages of using red lentils is that they don’t require soaking before cooking, and they can be ready to eat in about 15-20 minutes when boiled or simmered. They are also a good source of plant-based protein, fiber, and essential nutrients like folate, iron, and potassium, making them a nutritious addition to a balanced diet. Considered to be a superfood, red lentil showcases astounding amounts of essential vitamins and minerals that your body will be happy to obtain. Due to their high protein and fibre content, incorporating red lentils into your diet is a great way to get all these health benefits.
How to store & re-heat Turkish Red Lentil Soup:
Cool it Down: Allow the soup to cool down to room temperature before storing it. Leaving it out for too long can promote bacterial growth, so don’t let it sit at room temperature for more than 2 hours.
Use Airtight Containers: Transfer the soup to airtight containers. Make sure the containers are clean and dry to prevent moisture buildup, which can lead to spoilage. If you have a large batch, you can use several smaller containers or one large one.
Leave Some Space: Leave a little space at the top of the container to allow for the soup to expand when it freezes (if you’re planning to freeze it) or to avoid spillage if you’re refrigerating it.
Label and Date: It’s a good practice to label the containers with the date when you made the soup. This helps you keep track of how long it’s been stored.
Refrigeration: If you plan to consume the leftovers within a few days (typically within 3-4 days), store the soup in the refrigerator. Make sure your fridge is set at or below 40°F (4°C).
Freezing: If you won’t be using the soup within a few days, freezing is a great option. To freeze, let the soup cool completely, then portion it into freezer-safe containers or resealable freezer bags. Remove as much air as possible to prevent freezer burn. Frozen soup can typically be kept for up to 3-4 months.
Thawing: When you’re ready to use the frozen soup, thaw it in the refrigerator overnight or use the defrost function on your microwave.
Reheating: Reheat the soup on the stove over low to medium heat, stirring occasionally until it’s heated through. You can also use a microwave, but be sure to stir and check for hot spots.
- Soup pot
- Wooden spoon
- Cutting board
Ingredients for Spicy Red Lentil Soup:
- 2 tblsp vegatable oil
- 1 Large sweet onion diced small
- 1 jalapeno pepper seeded and diced
- 1 poblano pepper seeded and diced
- 5 cloves garlic shredded
- 3 tablespoons tomato paste
- 1 teaspoon Better than Bouillon vegetable stock
- 1 teaspoon Better than Bouillon garlic stock
- 2 cups uncooked red lentils
- ½ cup uncooked rice
- 1 tbls ancho chili powder
- 2 tablespoons paprika
- 1 tablespoons cumin
- ½ cup white wine
- 9 cups water
- 4 tablespoons extra virgin olive oil
- 2 tablespoons Aleppo pepper
Instructions for Spicy Red Lentil Soup:
- Heat 2 tablespoons vegatable oil in a 7-quart pot. Toss in onions and cook until just starting to brown. Add poblano and jalapeno. Cook for 1 minute.2 tblsp vegatable oil, 1 Large sweet onion diced small, 1 jalapeno pepper seeded and diced, 1 poblano pepper seeded and diced
- Add in garlic and cook for 30 seconds. Add in tomato paste, better than bouillon, and cook for 30 seconds.5 cloves garlic shredded, 3 tablespoons tomato paste, 1 teaspoon Better than Bouillon vegetable stock, 1 teaspoon Better than Bouillon garlic stock
- Pour in white wine and simmer for 2 minutes.½ cup white wine
- Add in lentils, rice, ancho powder, paprika, cumin and water. Bring to a simmer, cover and cook for 25 minutes.2 cups uncooked red lentils, ½ cup uncooked rice, 1 tbls ancho chili powder, 2 tablespoons paprika, 1 tablespoons cumin, 9 cups water
- 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.4 tablespoons extra virgin olive oil, 2 tablespoons Aleppo pepper
- Serve soup in a bowl and drizzle with the pepper oil.
More soul-warming soups to try!