A warming soup with Ottoman palace influences and aromatic spicing

This sophisticated soup draws inspiration from Turkish palace cuisine, where red lentils were often prepared with aromatic spices for the Ottoman court. The combination of cardamom and dried mint creates a uniquely Turkish flavor profile.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Difficulty: Easy | Serves: 6

For the Soup Base:

• 1 1/2 cups red lentils, rinsed (300g)
• 4 cups chicken or vegetable broth (960ml)
• 2 cups water (480ml)
• 1 large onion, diced (200g)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste (30g)
• 8 green cardamom pods, lightly crushed
• 2 tablespoons olive oil (30ml)
• 1 teaspoon salt (5ml)
• 1/2 teaspoon black pepper (2.5ml)

For the Spice Oil:

• 3 tablespoons olive oil (45ml)
• 1 tablespoon dried mint (5g)
• 1 teaspoon ground cardamom (5ml)
• 1 teaspoon sweet paprika (5ml)
• 1/4 teaspoon red pepper flakes (1.25ml)

For Garnish:

• Turkish bread or pita, toasted
• Lemon wedges
• Fresh mint leaves
• Turkish white cheese or feta, crumbled

Instructions

Build Soup Base:

1. Sauté aromatics: Heat olive oil in large pot over medium heat. Add onion and cook 6-7 minutes until softened and lightly golden.
2. Add garlic and tomato paste: Add garlic and tomato paste, cook 2 minutes until fragrant and paste darkens slightly.
3. Add lentils and spices: Add lentils, cardamom pods, salt, and pepper. Stir to coat with aromatics.

Cook Soup:

4. Add liquids: Pour in broth and water. Bring to boil, reduce heat, and simmer 25-30 minutes until lentils are very soft and breaking apart.
5. Remove cardamom: Remove cardamom pods. For smoother texture, partially blend with immersion blender, leaving some texture.

Prepare Spice Oil:

6. Heat oil: In small pan, gently heat olive oil over low heat.
7. Add spices: Add dried mint, ground cardamom, paprika, and red pepper flakes. Heat 1-2 minutes until fragrant, being careful not to burn.

Serve:

8. Final presentation: Ladle soup into bowls, drizzle with spiced oil, and serve with toasted bread, lemon wedges, mint, and cheese.

Nutrition Information (per serving)

• Calories: 235
• Protein: 13g
• Carbohydrates: 26g
• Fat: 10g
• Fiber: 6g

Tips & Substitutions

• Texture preference: Blend completely for smooth soup, leave chunky for rustic texture
• Spice heat: Adjust red pepper flakes to taste
• Turkish ingredients: Find Turkish dried mint at Middle Eastern markets for authentic flavor
• Make-ahead: Soup improves overnight; make spice oil fresh
• Bread pairing: Serve with Turkish pide or simit for authenticity