Turkish Lentil Soup
red bell pepper
seeds removed and chopped
olive oil + more for garnish
Turkish red pepper
or other red pepper
medium sized tomato
chopped and seeds removed
zested (about 1-2 Tb of zest) + lemon wedges for garnish
dried red lentils
long-grain white rice
or other quinoa, but black will take longer to cook
Fresh herbs for garnish
parsley, mint and/or chives
In a large pot, add butter and olive oil and saute chopped onion and red bell pepper until pepper is tender, about 5-8 minutes. Then add chopped garlic and saute until caramelized, about 1-2 minutes.
Next, add dried mint, paprika and Turkish red pepper (or you can substitute regular red pepper and stir spices together in the oil
Stir in the tomato paste, chopped tomato and lemon zest. Stir everything together and season with salt and pepper. Allow the tomatoes to cook for 1-2 minutes to soften.
Next, add dried red lentils, white rice and red quinoa (or you have another type of quinoa, that's fine too). Stir all the grains together so the flavors are tossed with the rice and quinoa.
Add 8 cups of vegetable broth and bring soup to a boil Cook the soup for about 30-40 minutes until rice and quinoa are tender. Taste for doneness and seasoning.
Once soup is cooked, you can use an immersion blender to puree some of the soup for a better texture. Garnish with a squeeze of lemon, olive oil, fresh herbs.
Recipe inspired by The Sultan's Kitchen Cookbook