Now that the cold weather season is here, it's time to start thinking soup. Call me biased but my mom made one of the best chicken noodle recipes I have ever tasted. It's a big hit around my house pretty much any time of the year. Unfortunately, one cannot live on Chicken Noodle Soup alone. That's when I reach for a different recipe.
Tlavhe Red Lentil Soup is a healthy, easy to make traditional "Suryoyo" lentil soup from Assyria and it is at the top of my list of new favorites! The thing I love most about this recipe is the simple, healthy ingredients that go into making this soup uniquely delicious. Even the homemade red pepper paste that gives this soup a subtle kick of heat is packed with nutrition and simple to make.
I learned to make Tlavhe (pronounced Cho-hay) from my friend Laurie. Her husband Fuat is originally from Assyria and this soup has been in his family for generations. Assyrian cuisine is created from a fusion of cultures and regions across the globe and is part of our their own story. Assyria, kingdom of northern Mesopotamia was located in what is now Northern Iraq and Southern Turkey. Though the original descendants of the Assyrian culture can still be found in countries through out the world, Fuat's family continues to honor their heritage by preserving their language, their traditions and their recipes.
Although the original Tlavhe recipe is made without the drizzle of lemon juice and Black Cumin Oil, Laurie added the lemon to subtly enhance the flavor of the soup and more importantly the Black Cumin Oil because of the incredible health benefits this oil offers.
This winter as the temperature begins to drop, give this delicious health packed recipe a try and enjoy a little taste of Assyrian cuisine.
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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 2 cups red lentils
- 10 cups water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons olive oil
- 1 bay leaf
- 4 tablespoons lemon juice
- 2 tablespoons tomato paste
- 2 tablespoons Turkish red pepper paste
- 1 1/2 tablespoon dried mint
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cumin
- 3 large red bell peppers
- 1 large Haperino or chili pepper
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/4 cup water
Ingredients
Soup
Turkish Red Pepper Paste
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- 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.
- 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 by Laurie Kerkinni for www.culinarybutterfly.com
Comments
Looks wonderful!
Thank you, Leila! Enjoy!