Aleppo pepper is a dried ground chile that looks like crushed red pepper but has undertones of cumin and fruit, plus less heat. If you like a mild kick, sprinkle it on almost anything: eggs, roasted veggies, even peanut butter toast.

Source: Better Homes and Gardens

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Recipe Summary test

hands-on:
15 mins
total:
40 mins
Servings:
8
Yield:
10 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pot heat 2 Tbsp. olive oil over medium. Add onion, ginger, and garlic. Cook 8 minutes or until softened, stirring occasionally. Stir in ras el-hanout and Aleppo pepper. Cook 1 minute or until fragrant. Add tomatoes, lentils, broth, and 2 cups water.

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  • Bring to boiling; reduce heat. Cover; simmer 25 minutes or until lentils are tender, stirring occasionally. Season to taste with salt and black pepper. Top each serving with yogurt, additional pepper flakes, and cilantro. Makes 8 servings.

*

If desired, omit fresh tomatoes and use 1, 14.5-ounce can petite diced tomatoes, undrained, and reduce water to 1 1/2 cups.

Nutrition Facts

425 calories; fat 6g; cholesterol 1mg; saturated fat 1g; carbohydrates 67g; mono fat 3g; insoluble fiber 17g; sugars 6g; protein 25g; vitamin a 1164.8IU; vitamin c 7.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 11.2mcg; vitamin b12 0.1mcg; sodium 515mg; potassium 192mg; calcium 87mg; iron 4.5mg.
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