Turkish Red Lentil Soup with Paprika Butter and Lemon

What you need

• 2 tbsp butter, plus 1 tbsp for the topping
• 1 large onion, finely chopped
• 1 large carrot, peeled and diced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 200 g (1 cup) red lentils, rinsed and drained
• 1.5 l (6 cups) chicken stock, or water
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp Aleppo pepper flakes, or sweet paprika
• 1 tsp dried mint
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Melt 2 tbsp of the butter in a large pot over medium heat.

2. 2

   Add the onion and carrot and cook, stirring, until soft and glossy, 6-8 min.

3. 3

   Stir in the tomato paste and cumin and cook for 1 min until fragrant.

4. 4

   Add the lentils, stock, salt and black pepper. Bring to a boil, skimming off any foam.

5. 5

   Lower the heat, cover and simmer until the lentils and carrot are completely soft, 20-25 min.

6. 6

   Purée the soup with an immersion blender until smooth. Thin with a little hot water if it is thicker than heavy cream, and taste for salt.

7. 7

   Melt the remaining 1 tbsp butter in a small pan, stir in the Aleppo pepper and mint and sizzle for 20 seconds.

8. 8

   Ladle the soup into bowls, spoon the spiced butter over the top and serve with lemon wedges.

Imported from cookingdeliciously.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.