15gTurkish hot pepper paste (acı biber salçası), or sweet pepper paste or more tomato paste
1tspsugar
180gred lentils
1.2lboiling water or light stock
salt and pepper
Chili butter/oil
3Tbspbutter or extra virgin oil, I use a mild one
1tsppul biber (Aleppo pepper)
To garnish
1lemon, cut into wedges, to serve
1small handfulflat leaf parsley, chopped, to serve (optional)
How I make it
Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 l/4 cups for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.
Tips & notes
For the more yellow-looking version so often served in Turkey, substitute 1 small finely chopped potato for the tomato and pepper pastes.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.