1-Step 1: Sauté the Aromatic VegetablesBegin by heating 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. You’ll know it’s ready when the oil starts to shimmer slightly. Add the chopped yellow onion, 2 minced garlic cloves, chopped carrots, and diced potato to the pot. Season with a pinch of kosher salt to help draw out the moisture and flavors from the vegetables.Cook the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and become fragrant. The onions should turn translucent and the carrots and potatoes will start to tenderize. This initial step builds a flavorful foundation for your Turkish red lentil soup.

2-Step 2: Toast the SpicesOnce your vegetables have softened, stir in the tomato paste, ground cumin, ground coriander, and 1 teaspoon of the Aleppo pepper. The tomato paste will deepen in color and become very fragrant as it cooks. Continue to sauté this mixture for about 1 minute, stirring constantly to prevent the spices from burning.This toasting step is crucial for developing the complex flavor profile characteristic of authentic Turkish lentil soup. The heat awakens the essential oils in the spices, intensifying their aroma and taste. Your kitchen will already start to smell amazing at this point!

3-Step 3: Simmer the SoupAdd the vegetable broth (or chicken broth if not making a vegan version), rinsed red lentils, and the remaining 1 teaspoon of Aleppo pepper to the pot. Stir everything together to combine, scraping up any flavorful bits from the bottom of the pot.Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot partially, leaving a small gap for steam to escape. Let the soup simmer for 15-20 minutes, stirring occasionally to prevent sticking. The lentils will break down and the vegetables will become completely tender during this time.If your Turkish lentil soup becomes too thick for your liking, simply add a little extra broth or water until it reaches your preferred consistency.

4-Step 4: Blend to PerfectionAfter simmering, it’s time to create that signature velvety texture. Using an immersion blender, purée the soup directly in the pot until completely smooth. This is my preferred method as it’s convenient and reduces cleanup.If you don’t have an immersion blender, you can use a standard blender instead. First, allow the soup to cool slightly for safety. Then transfer the soup to the blender in batches, filling the container no more than halfway each time. Remember to remove the center cap from the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape and prevents potential accidents due to pressure buildup.Blend each batch until completely smooth before returning it to the pot. This traditional technique creates the creamy consistency Turkish lentil soup is known for, without any dairy products.

5-Step 5: Prepare the Infused OilWhile your soup base is blending, prepare the aromatic infused oil that gives this dish its distinctive finish. In a small skillet, warm the remaining 3 tablespoons of olive oil with the last minced garlic clove over medium heat.Cook for just 1-2 minutes, watching carefully as the garlic turns golden and the oil takes on a reddish hue. Be careful not to let the garlic burn, as it will become bitter. This infused oil adds a incredible depth of flavor and beautiful aroma to the finished soup.

6-Step 6: Finish and ServeReturn the blended soup to the pot if you used a standard blender and gently reheat if necessary. Pour the garlic-infused oil over the surface of the soup, stirring gently to incorporate. Season with additional salt and freshly ground black pepper to taste.Ladle the hot Turkish lentil soup into bowls and garnish with freshly chopped cilantro and/or mint if desired. Serve immediately with lemon wedges on the side for squeezing over the soup just before eating. The bright acidity of the lemon perfectly balances the earthy flavors of the lentils and spices.For a complete meal, serve with warm bread such as lavash or enjoy alongside a refreshing cucumber pepper salad for a perfect Turkish-inspired dinner.