Instant Pot Turkish Red Lentil Soup With Aleppo Pepper Oil Food
INSTANT POT® TURKISH RED LENTIL SOUP WITH ALEPPO PEPPER OIL
This is a simple, hearty Turkish soup. It gets a pleasantly thick body from red lentils, which soften and break down during cooking. The Aleppo pepper is a wonderful addition, lending a gentle bite of warmth.
Provided by Magesse
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter until foamy. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Push onion and garlic to one side of the pot and add olive oil. Toast paprika and cumin for 30 seconds. Stir in tomato paste. Add lentils, rice, and salt. Pour in water and turn off Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Adjust seasoning to taste.
- Meanwhile, heat extra-virgin olive oil in a small skillet over medium heat, swirling to coat the entire skillet. Add Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside.
- Ladle soup into bowls, drizzle with Aleppo pepper oil, sprinkle with fresh mint, and serve with lemon wedges.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 36.8 g, Cholesterol 22.9 mg, Fat 21.4 g, Fiber 8.5 g, Protein 14 g, SaturatedFat 7.1 g, Sodium 210 mg, Sugar 2.9 g
TURKISH RED LENTIL SOUP WITH MINT
This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.
Provided by Jenna
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
- Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
- Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g
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Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside. Serve the soup with Aleppo pepper oil drizzled over each serving. Serve with mint and lemon wedges.
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