Turkish red lentil soup with garlic croutons

Difficulty 2/5

Serves 4 – 6 • Prep. + cooking : 30 min. • Recipe by reyhanskitchenn

  • -For the soup :
  • -1 large onion, roughly chopped
  • -1 clove of garlic, roughly chopped
  • -1 small fresh curcuma root (after cooking it will be removed)
  • -1 small red chili pepper, finely chopped
  • -2 cups red lentils, rinsed
  • -2-3 tablespoons olive oil
  • -Water
  • -For Topping (optional):
  • -2 tbsp butter
  • -Salt
  • -Paprika
  • -Black pepper
  • -Cumin
  • -Garlic croutons:
  • -Leftover bread
  • -Aïoli
Turkish red lentil soup with garlic croutons

  1. 1 Place chopped onion, garlic, curcuma root, red chili pepper, red lentils, and olive oil in the pressure cooker. Add enough water to cover the lentils (approximately 6-8 cups) and stir the ingredients in the pressure cooker.
  2. 2Close the pressure cooker lid and set it to high pressure. Cook for about 10-12 minutes.
  3. 3Remove the curcuma root, then puree soup until smooth using an immersion blender. Adjust the thickness by adding more water if desired.
  4. 4 In a small pan, melt butter and mix in salt, paprika, black pepper, and cumin. This spiced butter mixture will be used as a flavorful topping.
  5. 5For the croutons: slice the leftover bread and spread some Aïoli on top, then cut into cubes. Transfer to a rimmed baking sheet and bake in the oven until golden brown (oven preheated to 180 degrees).
  6. 6 Serve the red lentil soup hot. Drizzle the spiced butter mixture over the soup and garnish with the Aïoli croutons.
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