Turkish Red Lentil Soup swirls with flavor

(A heavenly scented paprika oil tops off this hearty Turkish Red Lentil Soup)

I am having a culinary love affair with lentils. This masoor dal is a pulse in the legume family that is packed with protein and nutrients. Lentils come in myriad shades, from black and brown to bright yellow and red.

They make fabulous meals, mixed with rice dishes, stews or salads.

Lately, I have been inhaling them in soups.

A hearty bowl of soup in winter is a blessing, and I have been trying various ways to use lentils in soup recipes. Middle Eastern, Indian and Turkish recipes have been hitting the right note, and this latest version I tried is a satisfying dish I will add to the lentil soup repertoire.

Less is more when it comes to lentil soup. What I like about this recipe, which I adapted from the Vegan Culinary Experience, is the fragrant paprika oil that is swirled on top of the soup when served. The roasted red pepper and tomato paste give it a nice bottom flavor.

The last time I roasted a batch of red bell peppers for antipasto, I saved some before dressing them. I diced them up and portioned them out into 2-tablespoon servings and popped them into the freezer to use in this recipe. This way, I always have roasted red pepper ready to use. You could also keep jarred roasted red peppers in the cupboard to have on hand for this.

I added a little lemon and fresh coriander to the bowl as well, but that is purely optional. This soup stands on its own. Serve it with a crusty hunk of bread and a salad for a delicious meal in winter.

Turkish Red Lentil Soup

(Mercimek Corbasi)

For the soup:

1. 2 tablespoons olive oil
2. 3 cloves garlic, minced
3. 1 large onion, diced
4. 2 medium carrots, diced
5. 2 tablespoons tomato paste
6. 2 tablespoons roasted red pepper
7. 4 cups water
8. 4 cups veggie stock
9. 2 cups small red lentils, picked over, washed and drained
10. 1 teaspoon salt
11. 1 teaspoon crushed red hot pepper (more or less to taste)
12. Freshly ground black pepper
13. Fresh lemon juice and coriander, for garnish

For the oil garnish:

1. 2 tablespoons of olive oil
2. 1 tablespoon sweet paprika

• Saute the garlic and onion in 2 tablespoons of olive oil until they start to sweat.
• Add the carrot. Saute until slightly browned.
• Add the roasted red pepper, tomato paste and crushed red pepper. Stir everything together.
• Add the water and veggie broth. Mix well.
• Bring the soup to a boil; add the lentils. Give it a good stir.
• Reduce heat to a simmer, add the salt and cook for about 35 minutes, until the lentils are soft and cooked through.
• Remove from heat and puree the soup in a food processor or using an immersion blender.

For the oil:

• Heat 2 tablespoons of olive oil and the paprika in a small skillet over medium heat. Stir until combined and the fragrance is released. Do not cook more than 1 minute.
• Remove from heat.

Serve the soup hot in bowls with a drizzle of the paprika oil on top.
Add some freshly chopped coriander leaves and a squeeze of fresh lemon to each bowl, if desired.