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one ordinary bowl of smooth pale golden-orange red-lentil soup with very tiny dark dried-mint flecks evenly mixed throughout, with no lentil lumps, butter pool, cream swirl, bread, lemon wedge or garnish
Andre Lewis

Turkish Red Lentil Soup

Red lentils soften quickly enough to make a smooth soup without a long afternoon on the stove, especially when the carrot is diced small. Blend the cooked lentils before stirring in warm mint butter so the finished bowl has a light, even texture with tiny herb flecks throughout, and add the lemon after the heat is off to keep its flavor clear.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 medium carrot peeled and finely diced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 1/2 cups dry red lentils rinsed
  • 6 cups low-sodium vegetable broth
  • 3/4 tsp fine salt
  • 2 tbsp unsalted butter
  • 1 tsp dried mint
  • 1/4 tsp sweet paprika
  • 2 tbsp fresh lemon juice

Method
 

  1. Heat oil in a soup pot over medium heat. Cook onion and carrot for 7 minutes, then stir in garlic, tomato paste and cumin for 1 minute.
  2. Add lentils, broth and salt. Bring to a gentle boil, lower the heat and simmer partly covered for 20 to 25 minutes until lentils and carrot are very soft, stirring occasionally.
  3. Remove from the heat and blend with an immersion blender until smooth. Return to low heat if the soup needs warming.
  4. Melt butter in a small saucepan over low heat. Stir in dried mint and paprika for 20 seconds, then immediately stir the seasoned butter through the soup.
  5. Remove the soup from the heat, stir in lemon juice and divide among 6 bowls.