Chobani’s Turkish Red Lentil Soup

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Chobani’s Turkish Red Lentil Soup
Serves 10
Season Fall, Spring, Winter

Ingredients

  • 6 Cups Lentils 
  • 2 Cup chopped carrots
  •  2 Cup chopped onions
  • 3 Tbsp kosher salt
  • 1 tsp Aleppo pepper
  • 1 1/2 gal water
  • 8 Tbsp unsalted butter
  • 2 Cups Chobani
  • pepper to taste

Directions

1 Place lentils in a strainer and rinse under cold water.
2 Reserve 1/4 cup of butter and 1/2 tsp of Aleppo pepper for garnish.
3 Place all other ingredients in a large pot and bring to a boil.
4 Reduce heat and simmer for 25 minutes.
5 Use an immersion blender to blend until smooth.
6 Cool down soup in an ice bath, then refrigerate.
7 Reheat before serving.
8 Blend with stick blender after reheating to eliminate lumps and smooth out soup.
9 For the garnish:
10 Melt 1/4 cup of butter in a small sauce pan until it foams.
11 Add 1/2 tsp Aleppo pepper and remove from heat.
12 Drizzle 1/2 tsp of warm Aleppo pepper butter on top of soup before serving.