Instant Pot® Turkish Red Lentil Soup with Aleppo Pepper Oil

This is a simple, hearty Turkish soup with red lentils cooked in the Instant Pot® which soften and break down during cooking. The Aleppo pepper oil is a wonderful addition.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 387 Calories

Ingredients

• 1 tablespoon tomato paste
• 1 cup red lentils
• 5 cups water
• 1 teaspoon olive oil
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons salted butter
• 1 lemon, cut into wedges
• 1 tablespoon chopped fresh mint, or to taste
• 1 pinch kosher salt, or to taste
• 1 clove garlic, finely grated
• 1 tablespoon sweet paprika
• 1 medium yellow onion, cut into 1/2-inch dice
• 2 tablespoons long-grain white rice
• 2 teaspoons Aleppo pepper
• 0.5 teaspoon ground cumin

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter until foamy. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Push onion and garlic to one side of the pot and add olive oil. Toast paprika and cumin for 30 seconds. Stir in tomato paste. Add lentils, rice, and salt. Pour in water and turn off Saute function.

Step 2

Meanwhile, heat extra-virgin olive oil in a small skillet over medium heat, swirling to coat the entire skillet. Add Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside.

Step 3

Ladle soup into bowls, drizzle with Aleppo pepper oil, sprinkle with fresh mint, and serve with lemon wedges.

Step 4

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Adjust seasoning to taste.