Turkish · beginner
Turkish Red Lentil Stew With Pul Biber Butter
Silky red lentil and vegetable stew finished with a hot, aromatic chili-mint sizzled butter.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add chopped onion and diced carrot; sauté for 5 minutes until softened.
- 02
Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 03
Add rinsed red split lentils and halal vegetable stock. Bring stew to a boil over medium-high heat.
- 04
Reduce heat to low, cover partially, and simmer for 18 minutes until lentils and carrots are completely tender.
- 05
Remove from heat and blend stew using an immersion blender until smooth and creamy. Season with salt to taste.
- 06
In a small pan, melt remaining 2 tablespoons butter over medium heat until bubbling. Add pul biber and dried mint, sizzle for 30 seconds, then immediately drizzle over bowls of lentil stew.
A LITTLE KITCHEN KNOW-HOW
Sizzled Spice Tempering
Blooming dried herbs and ground chilies in hot melted fat right before serving to release fat-soluble aromatics.
Notes from the kitchen
- Rinsing lentils thoroughly under cold water removes extra surface starch for a cleaner soup texture.
- Watch the butter pan closely when blooming mint and pul biber to prevent bitter scorched spices.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
