Tlavhe Red Lentil Soup
This Tlavhe Red Lentil Soup recipe is healthy, easy to make traditional “Suryoyo” lentil soup with a touch of lemon and spiciness that brings out the subtle flavors of the Middle East.
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Tlavhe Red Lentil Soup
This Tlavhe Red Lentil Soup recipe is healthy, easy to make traditional “Suryoyo” lentil soup with a touch of lemon and spiciness that brings out the subtle flavors of the Middle East.
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| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time |
| 45minutes |
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Ingredients
Soup
- 2cups red lentils
- 10cups water
- 1medium onion, chopped
- 3 cloves garlic, minced
- 4tablespoons olive oil
- 1 bay leaf
- 4tablespoons lemon juice
- 2tablespoons tomato paste
- 2tablespoons Turkish red pepper paste
- 1 1/2tablespoon dried mint
- 2 teaspoons salt
- 1teaspoon pepper
- 1/2teaspoon cumin
Turkish Red Pepper Paste
- 3large red bell peppers
- 1large Haperino or chili pepper
- 1tablespoon olive oil
- 1teaspoon granulated sugar
- 1teaspoon salt
- 1/4cup water
Instructions
- If you are making the red pepper paste rather than using a bottled paste, start by making the paste first. See below for instructions.
- Rinse lentils in cold water until water runs clear. Transfer lentils and water to a large soup pot and bring to a boil over high heat. Remove any foam that forms on top of the water.
- While the lentils are cooking, heat oil in a medium saute pan over medium-high heat. Add onions and garlic, sauteing 5 minutes or until lightly translucent.
- Add onions, bay leaf, lemon juice, tomato paste, red pepper paste, mint, salt, pepper, and cumin to the lentils and stir to combine. Lower heat to medium-low, cover and simmer 45 minutes or until lentils are very soft.
- Remove and discard bay leaf. Using an immersion blender, or a counter-top blender, blend soup until it is creamy.
- Transfer soup to individual serving bowl, (optional) top with oil, butter, or sour cream and sprinkle with a touch of paprika.
Turkish Red Pepper Paste
- Cut the top off of peppers, discarding the stems and seeds. Cut peppers into large chunks. Note: I used red chili peppers here, but the original recipe calls for Haperino peppers. Either pepper will work fine.
- Turning food processor on, add in in peppers, oil, sugar, salt, and water. Blend until pureed.
- Pour puree into a non-stick pan and simmer on medium-low heat (stirring often) for 30 minutes or until the liquid has cooked off and a paste has formed.
- Transfer to a bowl to cool before storing in the refrigerator for up to one week.
Recipe Notes
Recipe by Laurie Kerkinni for www.culinarybutterfly.com