Variations on this heartwarming, vegan soup are infinite. The creamy red lentils regain their attractive color, which is lost when they are boiled alone, when they are cooked with carrots, tomato paste and plenty of Maraş pepper.
My recipe is inspired by the soups of Gaziantep, which often combine bulgur and/or chickpeas with the lentils.
Photo by PENNY DE LOS SANTOS from my Mediterranean Vegetarian Feasts.
The pulses in Turkey are usually cooked with lamb or beef bones to add body, and the soup is finished with aromatic-infused butter, though olive oil is an excellent alternative.
Vegetarians can make the soup more substantial by adding diced feta, as Costas and I do, or complement with grilled halloumi cheese.
Serves 6 to 8 (more…)