Ingredients
- 3 tablespoons butter, salted
- 1 onion, chopped
- 1 garlic clove, grated
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1/2 teaspoon cumin, ground
- 1 cup red lentils
- 2 tablespoons long grain white rice
- Kosher salt
- 3 tablespoons olive oil
- 2 teaspoons Aleppo pepper (you can add 1 teaspoon paprika and 1/2 teaspoon red pepper place in place of the aleppo pepper)
- Mint, chopped (optional garnish)
How to Make
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Step 1: In a large spot over medium heat add the butter and when melted add the onion and cook stirring occasionally for 5 minutes or until softened.
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Step 2: Stir in garlic and cook for under a minute or until fragrant.
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Step 3: Stir in next 3 ingredients (tomato paste - cumin) and cook for a minute or so.
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Step 4: Stir in lentils, rice, 5 cups water and 2 teaspoons salt and increase heat to medium high and bring to a boil. Reduce to medium low and cook for 30 minutes or until lentils and rice are tender.
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Step 5: Meanwhile in a skillet over medium heat heat the oil and then add the aleppo pepper and cook until bright red. Remove from heat and set aside.
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Step 6: Serve the soup with the aleppo pepper oil drizzled over each serving and garnish with mint if desired and/or lemon wedges.
We hope you enjoy this recipe!
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