Easy Red Lentil Soup with Aleppo Pepper Butter Recipe
This Easy Red Lentil Soup is a comforting and hearty vegetarian dish packed with tender red lentils, vegetables, and warming spices. Its creamy texture is achieved by blending the soup to perfection, while a fragrant Aleppo pepper butter drizzle and fresh lemon wedges elevate the flavors. Ready in just 40 minutes, it’s a wholesome meal perfect for any day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Soup
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 medium Yukon gold potato, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup red lentils, rinsed
- 6 cups low-sodium vegetable broth
Toppings
- 3 tablespoons butter or olive oil
- 2 teaspoons Aleppo pepper
- Lemon wedges, for serving
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots and sauté for 4 to 5 minutes until they soften. Then add the diced potato and cook for an additional 2 minutes to combine flavors.
- Add the spices: Stir in the minced garlic, tomato paste, paprika, ground cumin, kosher salt, and black pepper. Cook for about 30 seconds, stirring constantly, to release the aromas of the spices.
- Simmer the lentils: Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20 to 25 minutes until both the lentils and potatoes are very tender.
- Blend the soup: Using an immersion blender, blend the soup inside the pot until smooth. You can adjust the texture to your preference by blending more or less.
- Make the pepper butter: In a small pan over low heat, melt the butter. Stir in the Aleppo pepper and cook for 20 to 30 seconds until the butter is fragrant and infused with the spice.
- Serve: Ladle the warm soup into bowls, drizzle each serving with the prepared pepper butter, and offer lemon wedges on the side to squeeze over as desired.
Notes
- Rinsing the red lentils before cooking helps remove any dirt or debris and prevents excess foam during cooking.
- You can substitute butter with olive oil for a dairy-free version.
- Aleppo pepper adds a mild, fruity heat, but you can use paprika or crushed red pepper flakes if unavailable.
- Adjust seasoning to taste after blending, adding more salt or spices if needed.
- To make the soup chunkier, blend only half of it or pulse briefly with the immersion blender.
