Velvety Red Lentil Soup with Sizzling Aleppo Butter Tips, FAQ & printable recipe

Tips for success

For the silkiest soup, blend for a full minute, moving the immersion blender around the pot to ensure everything is pureed. If using a countertop blender, blend in batches and don't fill the jar more than halfway.

Always hold the lid down with a towel to prevent splatters. The soup will thicken as it sits; add a little broth or water when reheating to loosen it.

The sizzling butter is best made fresh, but you can prepare the Aleppo pepper and mint mixture ahead of time and store it in an airtight container.

When ready to serve, melt the butter, add the spice mix, and cook until foamy. If you like extra heat, add a pinch of cayenne to the butter. For a more intense flavor, use a high-quality unsalted butter.

Variations

• Spicy variation: Add a pinch of cayenne pepper or a chopped fresh chili to the sautéing vegetables for extra heat. You can also increase the Aleppo pepper in the butter to 1 1/2 tablespoons for a spicier finish.
• Herb variation: Stir in a handful of fresh parsley or cilantro just before serving. You can also add a teaspoon of dried oregano or thyme along with the cumin for a different flavor profile.
• Vegetable variation: Add a diced zucchini or a handful of spinach along with the lentils for extra vegetables. You can also swap the potato for a sweet potato for a slightly sweeter soup.
• Creamy variation: For a richer, creamier soup, stir in 1/4 cup of heavy cream or coconut milk after blending. If using dairy, be sure to check the allergens. This is not traditional but adds a luxurious texture.

Storage and make-ahead

Fridge

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the soup (without the butter) in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat the soup in a saucepan over medium heat, stirring occasionally, until hot. If the soup has thickened, add a little broth or water. Do not boil.

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The sizzling butter is best used immediately, but any leftover butter can be refrigerated and melted again for another batch of soup.

When reheating the soup, add a splash of broth or water to thin it to your desired consistency.

The soup can be made up to 3 days ahead and stored in the refrigerator. Prepare the sizzling butter fresh just before serving. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little broth if needed.

Serving ideas

Serve the soup hot, ladled into warm bowls. Drizzle each bowl with a generous spoonful of the sizzling Aleppo butter, making sure to include some of the pepper and mint.

Place a lemon wedge on the side and pass crusty bread for dipping. The tart lemon juice cuts through the richness of the butter, while the bread is perfect for soaking up every last drop.

This soup makes a satisfying main course for lunch or a light dinner. It also works well as a starter for a larger meal. For a more substantial meal, serve with a simple green salad or a side of grilled vegetables. The soup is best enjoyed immediately, while the butter is still sizzling and the bread is warm.

Frequently asked questions

Recipe card

Velvety Red Lentil Soup with Sizzling Aleppo Butter

Prep 10 minCook 30 minTotal 40 minServes 4

Ingredients

• 1 1/4 cups red lentils
• 1 medium potato, diced
• 1 medium carrot, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp salt
• 3 tbsp unsalted butter
• 1 tbsp Aleppo pepper flakes
• 1 tbsp dried mint
• 1 lemon, cut into wedges, for serving
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and potato. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Stir in the rinsed red lentils, broth, cumin, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils and vegetables are very tender.
3. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
4. Return the soup to medium-low heat if needed. If the soup is too thick, add a little extra broth or water to reach your desired consistency. Taste and adjust salt if necessary.
5. In a small skillet, melt the butter over medium heat. Add the Aleppo pepper flakes and dried mint. Cook, swirling the pan, until the butter foams and becomes fragrant, about 1 to 2 minutes. Remove from the heat.
6. Ladle the hot soup into warm bowls. Drizzle each bowl with a spoonful of the sizzling Aleppo butter, making sure to include some of the pepper and mint. Serve with lemon wedges and crusty bread for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

350

Protein

14 g

Carbohydrates

45 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.