SOUP OF RED LENTILS AND ROASTED RED PEPPERS WITH WARM, RICH FLAVOR

As spring transitions into its later days, I had an unexpected craving this past weekend. I wanted a comforting, warm bowl of soup. A bag of red lentils beckoned from the pantry. It seemed like the perfect opportunity to whip up a delicious pot of soup.

This soup is inspired by the beloved Turkish dish, Kirmizi Mercimek Çorbasi. This rendition takes the traditional red lentil soup to new heights. It incorporates an abundance of roasted red peppers. The result? A flavor-packed soup that pays homage to its origins with a very bright pepper atmosphere.

Kirmizi Mercimek Çorbasi, also known as Turkish Red Lentil Soup, carries with it a rich history that stretches back centuries. Lentils have been a fundamental ingredient in Turkish and Greek cuisine since ancient times. This soup traces its roots back to the traditional meals enjoyed in Ottoman households. The name “kirmizi,” which translates to “red” in Turkish, perfectly captures the vibrant hue. This hue is bestowed by the red lentils used in the recipe. It’s a soup that has withstood the test of time, cherished for its simplicity, nourishment, and undeniable comfort.

In the past, I had some red pepper paste to use instead of tomato paste. This is also a traditional version of this. In the pantry, I had a can of Spanish piquillo peppers. They called out to me to add to the soup. I’m so glad I did.

By incorporating the roasted red peppers into the soup, you add captivating depth and smoky sweetness. This combination elevates the already robust flavors of the lentils. These roasted peppers lend a burst of color. They also provide a subtle hint of charred goodness. This enhances the visual appeal and leaves taste buds yearning for more. That second helping is without hesitation.

The foundation of this soup begins with a blend of red lentils, onions, and a carrot. It also includes a touch of tomato or red pepper paste. When combined with the roasted red peppers, these ingredients create a fragrant and inviting broth. The broth fills the kitchen with an irresistible aroma. As the lentils simmer and soften, they absorb the flavors of the spices. They harmoniously merge with the roasted red peppers to create an unforgettable soup experience.

So, whether you find yourself yearning for a comforting bowl of soup on a brisk spring evening, or simply seeking a change of pace, this Red Lentil Soup with Roasted Red Peppers is an absolute must-try. This soup offers an infusion of smoky sweetness and vibrant colors. Allow it to transport you to a place of warmth and satisfaction. This is all while paying homage to the rich traditions that have shaped this beloved dish throughout the ages.

Here’s the recipe.

Red Lentil and Roasted Red Pepper Soup

SMOOTH SOUP OF RED LENTILS AND ROASTED RED PEPPERS

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings: 6

Course: Soup

Cuisine: Turkish

Ingredients Equipment Method

Ingredients

  

• 1 cup red lentils
• 1 onion chopped
• 1 carrot chopped
• 2 tbsp tomato paste
• 1 14 oz can piquillo peppers or 14 oz roasted red peppers
• 1 tsp salt
• 1 tsp crushed pepper flakes
• 2 tbsp rice optional for thickening
• 6 cups of water
• 4 tbsp olive oil
• 1 tbsp paprika either sweet or spicy
• lemon wedges

Equipment

• 1 Soup Pot

Method

 

1. Sauté the onion and carrot with 2 tbsp olive oil for 3-4 minutes. Add the tomato paste and cook for a couple of minutes.
   1 onion chopped, 1 carrot chopped, 4 tbsp olive oil, 2 tbsp tomato paste
2. Add the rest of the soup ingredients. Cook on medium heat for about 30 minutes. Continue until the lentils are soft. The rice is added to help thicken the soup after pureeing.
   1 cup red lentils, 1 14 oz can piquillo peppers or 14 oz roasted red peppers, 1 tsp salt, 1 tsp crushed pepper flakes, 2 tbsp rice, 6 cups of water, 1 tbsp paprika
3. Blend it with a hand blender. If you prefer a chunky version, skip this step.
4. For a seasoned oil topping, heat 2 tbsp of olive oil in a small skillet and add the paprika. Stir for 5-10 seconds or until a few small bubbles start. Remove from heat and pour into a small bowl and set aside. It’s easy to scorch, so this is a very quick process.
5. When serving, spoon a bit of the oil on each bowl. Serve with a lemon wedge to squeeze a bit on top.
   lemon wedges