Red Pepper Red Lentil Soup

red lentil soup with parsley, grilled sourdough and toasted Aleppo pepper olive oil.

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 or pita, drizzled with a little extra of the Aleppo pepper oil!

Course Soup

Cuisine Turkish

Keyword Chicken Soup, Lentils, Red Lentil, spicy

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 345kcal

Author Bruce and Dina Miller

Equipment

Soup pot
Wooden spoon
Knife
Cutting board

Ingredients

Ingredients for Red Pepper Red Lentil Soup:

2 Tablespoons vegatable oil
1 Large sweet onion diced small
2 jalapeno peppers seeded and diced
1 red bell 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 red lentils un-cooked
½ cup rice un-cooked
1 tbls ancho chili powder
2 Tablespoons paprika
1 Tablespoons cumin
½ cup white wine
9 cups water

Ingredients for Aleppo pepper oil

4 Tablespoons extra virgin olive oil
2 Tablespoons Aleppo pepper

Instructions

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 red pepper and jalapeno. Cook for 1 minute.
2 Tablespoons vegatable oil, 1 Large sweet onion diced small, 2 jalapeno peppers, 1 red bell pepper
Add in garlic and cook for 30 seconds. Add in tomato paste, better than bouillon, and cook for 30 seconds.
5 cloves garlic, 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 red lentils, ½ cup 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 dark redish, or even black 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.

Notes

This goes great with grilled bread or pita.

Nutrition