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.
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.
Servings Prep Time
8people 20minutes
Cook Time
45minutes
Servings Prep Time
8people 20minutes
Cook Time
45minutes
Ingredients
Soup
Turkish Red Pepper Paste
Instructions
  1. If you are making the red pepper paste rather than using a bottled paste, start by making the paste first. See below for instructions.
  2. 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.
  3. 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.
  4. 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.
  5. Remove and discard bay leaf. Using an immersion blender, or a counter-top blender, blend soup until it is creamy.
  6. 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
  1. 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.
  2. Turning food processor on, add in in peppers, oil, sugar, salt, and water. Blend until pureed.
  3. 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.
  4. Transfer to a bowl to cool before storing in the refrigerator for up to one week.
Recipe Notes

Recipe by Suheyla Kerkinni for www.culinarybutterfly.com

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